A company with great values
Our company was founded on the understanding of tradition and love for Emilia-Romagna, a land of great culinary culture. For us, doing business means opening up to the world and welcoming the new, without ever forgetting our values and the rules for artisanal fresh handmade pasta.
DISCOVER OUR WORLD
Daily production capacity
Tons of fresh pasta
Tons of ready-made sauces
countries we export to
Laboratorio Artigianale Tortellini is founded: a small workshop where Romana Tamburini produced and sold retail fresh handmade pasta. A few years later, Edoardo Bacchini patented the first industrial Garganelli-making machine.
In 1990, Laboratorio Tortellini SRL becomes an industrial facility, with a 1,000 sq. m. production area.
In 1996 we choose the name Surgital®, to express the two central values of the business: Italian traditions and deep-freezing, the best method to preserve fresh pasta without preservatives and additives.
Then comes compliance with HACCP guidelines, the first of numerous certifications for safety, product health, company organization and respect for the environment.
Nasce Fiordiprimi®, la linea di piatti pronti surgelati dedicata alla ristorazione veloce del canale bar. Basta un microonde, e in pochi minuti i migliori piatti della tradizione italiana sono pronti da gustare.
Fiordiprimi® was launched – the deep-frozen ready meals line targeted at fast catering for the bar channel. Just a microwave, and in a few minutes the finest traditional Italian dishes are ready to taste.
We become a benchmark made in Italy for the foodservice channel worldwide.
The R & D research centre was inaugurated to be a meeting place for biologists and production technicians who work to make the pasta dough gently veined just as it would if rolled with a rolling pin.
A team of top-level chefs create new types of fresh pasta with special ingredients and constantly new combinations.
In 2004, our Divine Creazioni® premium line, a superlative pasta like no other dedicated to quality catering, was created. In 2007 our offering was completed by Sugosi®, the finest traditional Italian sauce recipes deep-frozen in pellets.
2009 saw the founding of De Gusto®, Surgital’s Pasta Academy, a place where professionals in the catering sector can come together and learn.
The trigeneration power plant fed by methane came into operation, plus the new photovoltaic system.
A clean energy self-production plant with oil-free turbine technology came into operation, along with a new fully automated storage warehouse of 70,000 cubic metres.
A new pre-cooking line is launched, along with our second fully automated Divine Creazioni® production line.
In 2018 the production of pre-cooked rice began under the Pastasì® Soluzioni Express brand.
2016 sees the launch of Ca’Pelletti, a commercial catering project promoted by Surgital®. Romagna-style eateries to bring Romagna’s cuisine and hospitality to cities all around the world.
We obtain Industry 4.0 certification and begin work on the expansion of our production capacity (+3,500 sq.m.).
We launch Piacere Mio!®, dedicated to domestic consumers and distributed through the retail channel. A line of ready-made deep-frozen single-serve first courses and a choice of the finest traditional sauces in portion-sized pellets.
We enter the plant-based world with of our first recipe made from pulse and vegetable flour. As part of Divine Creazioni® we launch Scrigni® with Gorgonzola DOP cheese and Ruby chocolate, the first use of this chocolate in a savoury context in the world.
We continue to promote traditional fresh pasta and the food and wine heritage of Emilia-Romagna and Italy in over 60 countries. We are a company that is constantly evolving while keeping our respect for tradition.
Pastasì® Soluzioni Express
Sapori in Corso – Episode #17 The challenge is now! With Chef Davide Lippi Bruni and Chef Fabio Barbato
Sapori in Corso – Episode #15 Apulia on a plate! with Chef Angelo Gadaleta
Discovering Fiordiprimi®: great success for the food pairings presented at Riccione cocktail spring
Pastasì® Soluzioni Express
Sapori in Corso – Episode #14: Cooking is a problem? For you our Express Solutions! with Chef Fabio Barbato
The new era of taste is full of life. But above all, it is green.
Sapori in Corso – Episode #13 A dive where the sea is bluer with Chef Thomas Turchi
Surgital at Tuttofood with the latest products Sugosi® and Laboratorio Tortellini® – Alta Tradizione