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Fermento

Discover all our articles on the world of catering and food.

Insights

Fermento

Clean energy and sustainable future: the winning combination

Fermento

Insights

Training and territory: Surgital’s circular ecosystem

Fermento

Insights

Ca’Pelletti embraces the “cucina sempre aperta” (kitchen always open) concept

Fermento

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Education as a driver of sustainability and local development

Divine Creazioni®

Fermento

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“Disobedience has a unique taste”

Fiordiprimi®

Novelty

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Fermento

Culinary Arts & Gastro-Tourism Symposium (Saudi Arabia)

Fermento

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Contherm Max: an additional step towards Goals 9, 12 and 13 of the UN 2030 Agenda

Fermento

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Synergy between quality and sustainability for a better-informed view of the future

Divine Creazioni®

Fermento

Insights

Surgital and Bocuse d’Or Italy Academy: An Alliance for Italian Culinary Excellence

Fermento

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Divine Creazioni® Balanzoni with Parmigiano Cheese, simple but extraordinary flavour and versatility

Fermento

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Ca’Pelletti closes 2023 with significant growth. The 40 years of Surgital’s Romagna pride translated into a winning, recognizable, and distinctive casual dining format

Fermento

Insights

Craftsmanship and Innovation: Surgital’s path towards Global Sustainability

De Gusto®

Laboratorio Tortellini®

De Gusto®

Sapori in Corso #23: The Special Guests

Laboratorio Tortellini®

De Gusto®

Sapori in Corso – Episode #22: Two Brand New Delights

Divine Creazioni®

De Gusto®

Sapori in Corso – Episode #21: Romagna in a Treasure Chest

Laboratorio Tortellini®

De Gusto®

Sapori in Corso – Episode #20: Cappelletti vs Tortellini

Fiordiprimi®

De Gusto®

Sapori in Corso – Episode #19: Three baked recipes for the holidays

Divine Creazioni®

De Gusto®

Sapori in Corso – Episode #18: A Christmas starter