SCRIGNI® with "GORGONZOLA DOP" CHEESE and RUBY CHOCOLATE

Magnificent to look at, delicious to taste: this is Ruby, the exuberant pink chocolate that we have chosen to co-star in this filling. Sweet, fruity and slightly tart, in this new Divina Creazione it meets the unmistakeable, piquant flavour of Gorgonzola DOP cheese, for a sensory experience that involves taste, smell and sight as never before.

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PASTA MEETS VEGETABLES

Vegetable, peas and lentils linguine.

The first vegetable and legume based pasta of Laboratorio Tortellini® .

Gluten free, low fat, saturated fat-free, source of fibre.

Suitable for vegan and vegetarian.

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WHOLEGRAIN ORECCHIETTE WITH RAPINI– Z371

Finally in wholegrain!

The new reference of Fiordiprimi® „Wholegrain orecchiette with rapini“ is the latest proposal of Surgital for fast food.

 

Click here and discover all the details of the latest Fiordiprimi® proposal

 

Click to discover more about the new reference of Fiordiprimi®!

Sugosi: the secret ingredient

Deep-frozen in nuggets, Sugosi's 15 recipes embrace the finest traditions and top quality of Italian cuisine with its seasonings. the two lines, I Grandi Classici and I Prestigiosi, offer you top-quality sauces and creams that perfectly meet all your cooking requirements.
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Bauletti with swordfish and lime

Perfection is not a destination but a journey. This is how the already very popular swordfish filling combined with notes of fresh lime. To bring out its refined texture, everything has been enclosed in the most suitable format: the bauletto. Its notched edges display all the unevenness typical of pasta made with a fluted pasta cutter wheel and which give it that artisanal look to satisfy even the most demanding of customers. 

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Triangoletti with Parmigiano Reggiano

What happens when a sheet of folded dough wraps itself around an all-Italian filling of Parmigiano Reggiano matured for 36 months, fresh whole milk and mascarpone? An explosion of sensations that offer an intense velvety visual and gustatory experience. With its creamy soft Parmigiano Reggiano cream and artisanal shape, Triangoletto proves how versatile it is at pairing with any seasoning. Whatever the situation, it will always give of its best.
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fresh egg pasta Fusilloni

The traditions of South of Italy just got even richer. Typical dry pasta Fusillo has now transformed into a larger, richer format. Pasta is now fresh pasta, and with added colour and taste, all thanks to eggs from barn-raised hens. Now twisting 7 times around itself, amazingly it can hold any kind of sauce and comes in a larger size, which has increased its tastiness, although not its cooking time, which is just 5 minutes.
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ALL THE FIORDIPRIMI® DELICIOUSNESS, NOW EVEN BIGGER WITH THE 350 GRAMS XL-FORMATS

Our specialties made with durum wheat semolina pasta and eggs, enriched with savoury traditional sauces, conquer an even bigger format to delight even the most gourmands.
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Where we are

Headquarter and plant:
Surgital Spa
Via Bastia 16/1 48017 Lavezzola (RA)
Emilia-Romagna ITALIA

Subsidiary:
Surgital France sarl
62-64 Cours Albert Thomas
69008 Lyon - France

Surgital America Inc.
350 Fifth Avenue 41st Floor
New York, NY 10118 USA
Customer service:
5301 Beethoven Street, Suite 170
Los Angeles, CA 90066 USA

Contacts

Tel: 054580328
Fax: 054580121
E-mail surgital@surgital.it

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