Pasta With No Limits
How is it possible to prepare and serve fresh Italian pasta
that encapsulates the experience of four generations of
pasta makers, the passion of an artisan and the natural
flavours of Emilia-Romagna’s gastronomic tradition in 10
minutes flat (and that is counting the time it takes to walk
the plate to the table)?
This innovative brand, founded on the
principles of tradition, technology, and clean labels, is nothing
short of a culinary revelation.
By merging Italian culinary art with the science of deep-freezing, that is how. A delicate balance that SURGITAL has been perfecting since the 1980s at their artisanal pasta lab.
At a recent event hosted by Attard & Co Food Ltd. for restaurant owners and food enthusiasts, Chef Davide Lippi Bruni demonstrated how SURGITAL’s fresh-frozen pasta can be paired with luscious sauces from the Sugosi range to create dishes that evoke the delights of handmade fresh pasta and meet the kitchen’s quality standards without compromising speed and efficiency.
While taster plates of pappardelle covered in white meat sauce, tortelli bursting with crab, red shrimp and lobster, Scrigni™ cacio e pepe and the recently-launched busiate served with cheese cream were passed around and savoured, Thomas Rossi, Export Manager expounded upon SURGITAL’s mission “To produce on a large scale while remaining faithful to the artisan experience of fresh handmade pasta” – a mission the company is well on its way to achieving with 175 tonnes of fresh pasta and 30 tonnes of frozen sauces produced a day and distributed to over 60 countries.
For 40 years, SURGITAL has been experimenting with the
best way to preserve pasta to retain its taste, freshness
and integrity.
The pasta dough is traditionally made with durum wheat semolina flour, which gives it its elasticity, and at least 5 to 8 pasteurised barn eggs for each kilo of flour, which gives it its vivid yellow hue. As of old, the dough is produced in a warm and humid environment.
It is shaped into garganelli, maccheroni, spaghetti, tagliatelle, or any other one of the myriad pasta shapes created by the master pasta makers - or stuffed with mouthwatering combinations of DOP ingredients to make filled pasta pockets.
It’s placed in a deep-freeze – which preserves all the nutritional qualities of the pasta. This technology is what has made it possible for SURGITAL to bring fresh Italian pasta to tables around the world
SURGITAL’s passion for creation and experimentation is nowhere more evident than in the Divine Creazioni™ line which merges the craftsmanship of the pasta makers with the imagination of the chefs who come up with original fillings to create even more abundant gourmet experiences such as the Panciotti™ with scallops and North Sea prawns served at the event.
Each pasta piece in this line is crafted to look different from the other and comes packed individually in specifically designed, recyclable Divine Creazioni™ Tray Packs to prevent damage.
The pasta dough is traditionally made with durum wheat semolina flour, which gives it its elasticity, and at least 5 to 8 pasteurised barn eggs for each kilo of flour, which gives it its vivid yellow hue. As of old, the dough is produced in a warm and humid environment.
It is shaped into garganelli, maccheroni, spaghetti, tagliatelle, or any other one of the myriad pasta shapes created by the master pasta makers - or stuffed with mouthwatering combinations of DOP ingredients to make filled pasta pockets.
It’s placed in a deep-freeze – which preserves all the nutritional qualities of the pasta. This technology is what has made it possible for SURGITAL to bring fresh Italian pasta to tables around the world
SURGITAL’s passion for creation and experimentation is nowhere more evident than in the Divine Creazioni™ line which merges the craftsmanship of the pasta makers with the imagination of the chefs who come up with original fillings to create even more abundant gourmet experiences such as the Panciotti™ with scallops and North Sea prawns served at the event.
Each pasta piece in this line is crafted to look different from the other and comes packed individually in specifically designed, recyclable Divine Creazioni™ Tray Packs to prevent damage.
The company puts a great deal of thought into the
presentation and packaging of its products to ensure
easy access and practicality.
It is also deeply committed to cutting down food waste and controlling food cost. This is why all its products are Individually Quick Frozen (I.Q.F.) – from the pasta pieces to the individual grains of rice. Freezing them in this way means that the kitchen can use only what it needs. Its SURGIPACK is designed to make it easy to reseal the package. Even the Sugosi™ sauces are frozen in nuggets which can be apportioned as needed.
Last, but not least, Chef Davide presented the Fiordiprimi™ deep-frozen ready meals that can be served directly in their own satin plate which goes directly from the freezer into the microwave. Done in less than 5 minutes - no oven, stove, pans or plates needed!
If the mezzi paccheri with cuttlefish sauce is anything to go by, no one will ever be ordering a sandwich on the go for lunch anymore, not when they could order one of these delicious ready meals created by master chefs at SURGITAL.
It is also deeply committed to cutting down food waste and controlling food cost. This is why all its products are Individually Quick Frozen (I.Q.F.) – from the pasta pieces to the individual grains of rice. Freezing them in this way means that the kitchen can use only what it needs. Its SURGIPACK is designed to make it easy to reseal the package. Even the Sugosi™ sauces are frozen in nuggets which can be apportioned as needed.
Last, but not least, Chef Davide presented the Fiordiprimi™ deep-frozen ready meals that can be served directly in their own satin plate which goes directly from the freezer into the microwave. Done in less than 5 minutes - no oven, stove, pans or plates needed!
If the mezzi paccheri with cuttlefish sauce is anything to go by, no one will ever be ordering a sandwich on the go for lunch anymore, not when they could order one of these delicious ready meals created by master chefs at SURGITAL.
Since 1976, Attard & Co Food has been the gateway through which the most reputable food brands & FMCGs enter Malta. From importation to state-of-the-art storage, a well-connected sales force and 247 distribution to the entire archipelago of Malta – we handle it all with pride.
W: attardcofood.com | E: info@attardco.com | Tel: +356 2123 7555
Click here to see Horeca Issue 18 online
