Quality and innovation: our approach

Only selected ingredients, fresh or frozen, processed in-house with care.
From durum wheat sourced from the finest Italian mills to pasteurised fresh eggs, as well as meat, cheese, fish and high-quality vegetables, every component is chosen to guarantee cooking performance, flavour and versatility—essential requirements for professional foodservice.

IQF (Individual Quick Frozen) rapid deep freezing preserves all the organoleptic and nutritional qualities of our products, without preservatives or additives.
Thanks to controlled ice crystal formation, every dish retains its flavour, texture and freshness, ready to be served in any kitchen around the world.

Our R&D laboratory is the meeting point between tradition and innovation applied to the pasta of Italian gastronomic culture. But the true heart of Surgital’s research and development is De Gusto – the Pasta Academy, where our chefs draw on experience gained through travel and dialogue with cuisines from around the world, to enhance and reinterpret the great classics of tradition.

Working alongside chefs, biologists and technicians, we develop new pasta recipes and product lines for professional catering, analysing consumption trends, kitchen functionality and consistent quality, always respecting the Italian roots that define our way of making pasta.