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Southern Italy Celebration

Scrigni® with Apulia Burrata cheese
Code K124

Ravioloni with Ricotta and Spinach, Parmesan Fondue, Spinach Cream, and Crunchy Walnuts

Ravioloni with buffalo ricotta and baby spinach leaves
Code K108

Panciotti with Asparagus Tips and Mascarpone, Carrot and Turmeric Cream, Confit Tomato, Lumpfish Roe, and Basil

Panciotti® with asparagus tips and mascarpone cheese
Code K126

Tortelli with crab and lobster with Squid Ink Sauce, Bisque, Bergamot, and Purple Prawn

Tortelli with crab and lobster
Code Y210

Busiate with hare sauce, pear crystals in juniper and chocolate flakes

Busiate
Code Y315

Busiate with Blue Crab, Vegetable Straw, and Confit Ginger

Busiate
Code Y315
D24_Busiate_pesto_Trapanese_2.jpg

Busiate with pesto alla Trapanese

Busiate
Code Y315
D24_Busiate_sarde_finocchietto_selvatico_muddica_atturrata.jpg

Busiate with sardines, wild fennel and “muddica atturrata”

Busiate
Code Y315

Fresh egg pasta Fusilloni with fresh tomato, basil and stracciatella di burrata

Fresh egg pasta fusilloni
Code Y314
E20PB-Linguine-plant-based-ricetta-ramen

Cauliflower Linguine in “vegetarian ramen”

Cauliflower Linguine – Plant Based
Code Y411
E20PB-Linguine-plant-based-ricetta-insalata-fresca

Cauliflower Linguine in fresh garden salad with fava bean and toasted hazelnut pesto

Cauliflower Linguine – Plant Based
Code Y411
E20PB-Linguine-plant-based-ricetta-polpette-vegane-scaled

Cauliflower Linguine with vegetable tagliatelle and vegan balls in red and yellow plum tomato sauce

Cauliflower Linguine – Plant Based
Code Y411
E20PB-Linguine-plant-based-ricetta-zuppa-di-legumi

Cauliflower Linguine in a pulse and cereal soup with popped corn and amaranth

Cauliflower Linguine – Plant Based
Code Y411
E20PB-Linguine-plant-based-ricetta-ragu-bianco

Cauliflower Linguine with “non-sausage” white ragù and sweet peas

Cauliflower Linguine – Plant Based
Code Y411
E20PB-Linguine-plant-based-ricetta-fake-carbonara

Cauliflower Linguine with “non-carbonara” sauce

Cauliflower Linguine – Plant Based
Code Y411

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Contacts

    De GUSTO®

    Enter our Pasta Academy

    De Gusto® is the place where our recipes and products are born, where customers, suppliers and collaborators come to see who we are and how we work to create and offer the finest Made in Italy fresh pasta.
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    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

    Corporate

    A team journey towards conscious energy efficiency

    Corporate

    Clean energy and sustainable future: the winning combination

    Pastificio Bacchini®

    Novelty

    Pastificio Bacchini®: A Fish Restyling for Your Summer

    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®

    Novelty

    Corporate

    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

    Sustainability

    Corporate

    The central role of packaging in the food sector

    Corporate

    Sustainability

    When tradition meets innovation – the alliances that promote Italian excellence

    Corporate

    Sustainability

    Uniting forces to achieve new milestones
    Discover More

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