Thursday 23 January - Monday 27 January 2025

SIRHA LIONE

Come to visit us

Date and hour:

Thursday 23 January - Monday 27 January 2025 @ 09:00

Location:

Eurexpo Lione (Francia)

Event info

Description:

Sirha Lyon is a global event for the restaurant and hospitality industry.

We will be showcasing all the Novelties, come to visit us at Stand 3B116

Latest news

Blog

Laboratorio Tortellini®

Corporate

Busiate and Gnocchetti Sardi by Laboratorio Tortellini®, the shapes inspired by the two italian islands are a hit

Divine Creazioni®

Product

Agnoli with truffle and stracchino all’antica cheese: Surgital’s new proposal for a sophisticated fresh pasta
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Divine Creazioni®

Bauletti® with porcini mushrooms and Taleggio DOP cheese: a filling that celebrates Italian tradition

Divine Creazioni®

Corporate

Scrigni® filled with “Squacquerone di Romagna DOP” cheese and tricolor chard: The artisanal excellence that celebrates tradition

Divine Creazioni®

Corporate

Bauletti with Barolo DOCG slow braised beef: Surgital’s Artisan Excellence for Events and Holidays

Corporate

Sustainability

From egg to pasta: a quality supply chain

Corporate

Sustainability

Cultivating trust: partnerships for a renewable future

Corporate

Beeway® – Surgital’s partner for biodiversity

Corporate

Bees – sentinels for the environment

Divine Creazioni®

Corporate

Scrigni® filled with “Squacquerone di Romagna DOP” cheese and tricolor chard from Divine Creazioni®, traditional flavours combined with finesse

Corporate

Surgital, global pioneers of industrial deep-freezing

Corporate

A story of growth and values

Corporate

The taste of collaboration

Corporate

Surgital: A beating heart in the community

Laboratorio Tortellini®

De Gusto®

Sapori in Corso #24: A Dive into Flavors

Corporate

A Successful Open Day: Surgital Celebrates Its Employees and the Territory

Corporate

Surgital: a symbol of Emilia-Romagna’s excellence

Corporate

Surgital continues to grow, positive revenue and financial statement in 2023

Corporate

Advanced technology at the service of the ecological transition

Laboratorio Tortellini®

Novelty

Summer News from Laboratorio Tortellini®: New Pasta Shapes from Sicily and Sardinia

Laboratorio Tortellini®

Novelty

Laboratorio Tortellini®: Three Fish Restylings for Your Summer

Corporate

A team journey towards conscious energy efficiency

Corporate

Clean energy and sustainable future: the winning combination

Laboratorio Tortellini®

De Gusto®

Sapori in Corso #23: The Special Guests

Corporate

PLMA 2024 – Amsterdam

Corporate

Training and territory: Surgital’s circular ecosystem

Corporate

Ca’Pelletti embraces the “cucina sempre aperta” (kitchen always open) concept

Laboratorio Tortellini®

De Gusto®

Sapori in Corso – Episode #22: Two Brand New Delights

Corporate

Education as a driver of sustainability and local development

Divine Creazioni®

Corporate

“Disobedience has a unique taste”

Fiordiprimi®

Corporate

Novelty

Culinary Arts & Gastro-Tourism Symposium (Saudi Arabia)

Divine Creazioni®

De Gusto®

Sapori in Corso – Episode #21: Romagna in a Treasure Chest

Corporate

Contherm Max: an additional step towards Goals 9, 12 and 13 of the UN 2030 Agenda

Fiordiprimi®

Corporate

Novelty

Fiordiprimi®: The New Frontier of Fast Flavor

Divine Creazioni®

Corporate

Novelty

Scrigni® with “Squacquerone di Romagna DOP” cheese and tricolor chard: An Unexpected Delight

Corporate

Synergy between quality and sustainability for a better-informed view of the future

Corporate

The most precious treasure of Italian culture? Our culinary art.

Corporate

Trends in the Foodservice Sector: Prospects for 2024

Corporate

Fresh Pasta and Sfogline. A story of tradition and unmatched skill.

Fiordiprimi®

De Gusto®

Sapori in Corso – Episode #19: Three baked recipes for the holidays

Corporate

Winter flavours in the new Ca’ Pelletti menu

Corporate

Sustainability

The central role of packaging in the food sector

Corporate

Sustainability

When tradition meets innovation – the alliances that promote Italian excellence
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