Events for February 6, 2025 – Surgital

Oops! Something went wrong...

The page you are looking for does not exist,
but we still have so much goodness to offer you.

Latest news

Blog

Laboratorio Tortellini®

Collaborations

“Artusi Without Borders” is born: Italian cuisine (re)viewed by foreign chefs

Sugosi®

De Gusto®

Tutorial

Sapori in Corso #25: Little Nuggets of Goodness

Corporate

Sustainability

Surgital and the Food Valley: Italian Excellence on Tables Around the World

Fiordiprimi®

Corporate

Novelty

At Surgital, the new Fiordiprimi dishes: Sliced Chicken with Barley and Vegetables and Barley with Prawns and Vegetables

Sugosi®

Novelty

Corporate

Cuttlefish sauce Sugosi®: the innovation that brings the sea to the kitchen

Divine Creazioni®

Corporate

Novelty

New from Divine Creazioni®: Bottoni with red shrimps, an excellence for haute cuisine

Laboratorio Tortellini®

Corporate

Novelty

Laboratorio Tortellini® presents a new creation: Tortelli with amberjack

Fiordiprimi®

Corporate

Novelty

Fiordiprimi® launches three innovative ready meals for food service

Divine Creazioni®

Corporate

Surgital presence at Sirha 2025

Corporate

Il Trigabolo – The Story of a Legendary Restaurant

Corporate

Surgital, 2025 is already “on the balance sheet”

Corporate

Sustainability

Innovating, growing and telling our story: heading into 2025

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

K142_Bauletti®aifunghiporcinietaleggiodop_conpolentataragnageldicicoriaebattutodianatra

Divine Creazioni®

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

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®

Tutorial

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®

Tutorial

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®

Tutorial

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®

Novelty

Corporate

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®

Tutorial

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