Where food service takes shape: the team, expertise, vision of Surgital

Entering the world of Surgital means discovering a reality that goes beyond fresh pasta. It’s an approach that embraces every aspect of food service: from the selection of raw materials to kitchen consultancy, passing through training and innovation.
The variety of lines and brands eloquently conveys this vision. The range tells of the ability to interpret the needs of a complex sector with tailor-made solutions.

“Every restaurant channel has different dynamics, and Surgital knows how to read them. In Italy we are among the largest producers and consumers. But also abroad, where tastes and timings change, we know how to offer appropriate responses,” says Fabio Lorenzoni, executive chef and coordinator of De Gusto – Ateneo della pasta di Surgital.

Here, know-how takes shape in an integrated system that unites product, preservation and consultancy. A single goal: to simplify life in the kitchen.

A tailored service, from first contact to the kitchen

Service is articulated in every phase: from pre-sales technical training, to logistics and post-sales assistance. Surgital accompanies its customers step by step, building solid and lasting relationships.
Integrating active and passive services is one of the strategic keys of the Surgital model.
The former are those that are visible: events, on-site consultancy, continuous training. The latter are less evident but equally precious: excellent raw materials, food safety, advanced processing and packaging methods.

“Trade marketing is a strategic piece of our service model,” explains Fabio. “We have introduced professional figures who go into kitchens, present the products, gather feedback and bring it back to the company. It is a direct line between those who cook and those who produce.”

A team of professionals at the service of food service

Alongside them, a human and technical ecosystem that makes the difference: six in-house chefs at De Gusto – Ateneo della pasta, six international chefs (Germany, France, Spain, United Kingdom), twenty-two regional Italian chefs.
 “All professionals who collaborate with the commercial area to build concrete and feasible proposals.”
 Internal training is also continuous: new products are studied, suppliers are visited, dialogue is held with technicians and partners.
 “Every opportunity is good to grow, to better understand our craft and share it with customers.”

Breaking the mold: pasta as an opportunity

Fabio insists on a fundamental point: overcoming traditional paradigms.

“I like to make professionals reflect: why should pasta be only a first course? A gnocco can become a side dish for a sliced steak or a fillet. We help to rethink product usage, also considering ever-smaller staff and faster service times.”

Modern equipment also becomes an ally. “In catering they use large steam ovens, once only for vegetables. Today we cook pasta in them, achieving surprising, consistent and easily replicable results.”

Artisanal intelligence as a shared vision

This vision is summed up in one word: artisanal intelligence. An evolved know-how applied to the supply chain, consultancy, logistics.
 “In every pasta square there is an answer: less waste, cost control, ease of use, constant quality.”

Today the chef is also a manager, and needs concrete support.
 “The dialogue between consultants and the commercial area is continuous: if a product struggles on the market, we analyze it. If a channel needs to be enhanced, we share it. This way we build real solutions.”

Training the professionals of tomorrow

Surgital also looks to the future: “With the Istituto alberghiero di Castel San Pietro we have launched a great project. Students work alongside us in the kitchen and dining room, supervised by teachers. It’s a precious sowing, and they truly understand the craft.”

Fabio concludes: “I deeply believe in this company. I’ve been here for sixteen years, and every day I fall in love with it anew.”