Busiate and Gnocchetti Sardi by Laboratorio Tortellini®, the shapes inspired by the two italian islands are a hit
12 November 2024
About six months after the launch of Busiate and Gnocchetti Sardi, Laboratorio Tortellini® Alta Tradizione – a historical fresh frozen pasta brand for the foodservice industry by Surgital – celebrates the success of these two dishes inspired by the tradition of the two islands renowned worldwide not only for their rich culture, coastline and beautiful natural landscapes, but also for their local cuisine.
About six months after the launch of D24 – Busiate and D25 – Gnocchetti Sardi, Laboratorio Tortellini® Alta Tradizione – a historical fresh frozen pasta brand for the foodservice industry by Surgital – celebrates the success of these two dishes inspired by the tradition of the two islands renowned worldwide not only for their rich culture, coastline and beautiful natural landscapes, but also for their local cuisine. Not mere pasta shapes, but steeped in gastronomic history and identity, a big hit with customers in the local area, but also in the rest of Italy and around the world.
Busiate are a tribute to Sicily. The name derives from the stem of the “busa”, a Mediterranean grass around which strips of pasta were wound to give them their characteristic spiral shape, perfect for capturing the sauce, thanks also to its rough and porous surface. This pasta can be prepared with a variety of sauces, the best known of which is ‘pesto alla trapanese’, but it also pairs well with other meat, vegetable and fish-based sauces and ragouts. The result is excellent and the cooking time is halved compared to dried busiata pasta: 3-4 minutes compared to 7-8 minutes.
Surgital has dedicated its Gnocchetti Sardi Laboratorio Tortellini® to another famous Italian island, Sardinia. Made in a larger version compared to the standard format, they are similar to the typical malloreddus with a ribbed shell shape. Gnocchetti Sardi, prepared on festive occasions and at other times, are served with different sauces, as well as Campidano sausage ragout, often with the addition of grated pecorino sardo cheese and a few strands of saffron. The cooking time is also shorter compared to the dried product, yet another benefit of Surgital fresh frozen pasta.
Both products are proving very popular overseas, especially in the USA, where restaurants serving Italian food, continue to meet with resounding success. Busiate and Gnocchetti Sardi Laboratorio Tortellini® Alta Tradizione demonstrate the company’s ability to interpret Italian traditions and specialities, as well as its desire to export knowledge of Italian cuisine around the world, where Surgital is already present in more than 60 countries. A journey that starts with Italy’s best-loved dish: pasta.
