Fresh Frozen Pasta 11Th Edition Our Pasta

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Fresh Frozen Pasta 11th edition Our pasta

To make its pasta, Laboratorio Tortellini uses flour made from Italian and Canadian durum wheat semolina, soft-grain flours and plenty of eggs per kilo of flour (at least five).

Together these ingredients combine in quality and the correct quantities to ensure a bright yellow pasta with exceptional cooka- bility, making it ideal for the catering sector. Our fillings Surgital sources a variety of primary ingredients including beef, pork, vegetables, cheeses and fish for its filled pastas.

For Surgital, the quality of these ingredients is paramount, for the end product can only be as good as the ingredients which go into its making.

All ingredients – flour, eggs, and the many ingredients which go into the fillings – are selected according to rigorous criteria, and for the most part come straight from source. Many have DOP (protected designation of origin) certification. All our ingredients are processed in our own facilities. Our fillings The vegetable Asparagus tips Chard Spinach Artichokes Baked pumpkin Red chicory from Treviso and Chioggia Broccoli Nettles Borage

The fruits Roasted walnuts Roasted almonds Pear Chestnuts Pine nuts Our fillings The meat Parma ham Mortadella Pork Beef Turkey Venison The fish Grouper Fresh and smoked salmon Clams Prawns Lobster Crab Squid-ink The mushrooms Champignons Porcini Mixed mushrooms: champignon, shiitake, sfiandrina, honey mushrooms Our fillings Dairy products Soft cow ricotta cheese Cow ricotta cheese with added cream Taleggio D.O.P cheese Casatella cheese (fresh soft cheese from the Romagna region) Robiola soft cheese from the Piemonte region Gorgonzola D.O.P. cheese matured in Novara Grana Padano D.O.P. cheese matured for 16/20 months (for vegetable fillings) Parmigiano Reggiano D.O.P. cheese matured for 30 months (for meat fillings) Fontina Valdostana D.O.P. cheese The tubers Truffle (Tuber aestivum vittad) Herbs and Spices Dill Juniper berries Chives Basil Parsley Nutmeg Short Pasta Shapes (the size of the pasta is the actual size) 256 Bersaglieri Ingredienti: durum wheat semolina, eggs, 250 dehydrated spinach and tomato, water, salt. No. servings per Kg: 10 Garganelli Romagnoli Ingredients: durum wheat semolina, wheat flour, eggs, water, salt. No. servings per Kg: 10

251 Strigoli® 259 Ingredients: wheat flour, water, salt. No. servings per Kg: 10 Sedanini Gialli (yellow) Ingredients: durum wheat semolina, eggs, water, salt. No. servings per Kg: 10 254 Strigoli® Verdi (green) Ingredients: wheat flour, dehydrated spinach, water, salt. 269 No. servings per Kg: 10 Sedanini Verdi (green) Ingredients: durum wheat semolina, eggs, dehydrated spinach, water, salt. 267 No. servings per Kg: 10 Strigoloni® Ingredients: durum wheat semolina, water, salt. No. servings per Kg: 10 253 Gramigna Gialla (yellow) Ingredients: durum wheat semolina, eggs, water, salt. No. servings per Kg: 10 252 Strozzapreti Ingredients: durum wheat semolina, eggs, water, salt. No. servings per Kg: 10 258 Gramigna Paglia e Fieno 268 (yellow and green) Maccheroni al Torchio Ingredients: durum wheat semolina, eggs, dehydrated spinach, water, salt. Ingredients: durum wheat semolina, eggs, water, salt. No. servings per Kg: 10 No. servings per Kg: 10

Average Yield per serving Code PRODUCT Suggested weight Yield after Suggested No. servings Weight weight 1 pc/g per serving g after cooking g cooking % cooking times (min.) per carton 1 carton kg

250 Garganelli romagnoli 1,5 100 150 +50 4/5 30 3 251 Strigoli® 0,8 100 145 +45 3/4 30 3 252 Strozzapreti 1,7 100 140 +50 2 30 3 253 Gramigna gialla 1 100 155 +55 6 30 3 255 254 Strigoli® verdi 0,8 100 140 +40 3/4 30 3 255 Orecchiette 1,4 100 170 +70 3/4 30 3 Orecchiette 256 Bersaglieri 1,3 100 150 +50 4/5 30 3 Ingredients: durum wheat semolina, water. No. servings per Kg: 10 258 Gramigna paglia e fieno 1 100 145 +45 4/5 30 3 259 Sedanini gialli 1,3 100 150 +50 4/5 30 3 279 267 Strigoloni® 3,6 100 150 +50 5 15 1,5 Gnocchetti Sardi 268 Maccheroni al torchio 2,3 100 150 +50 1/2 15 1,5 Ingredients: durum wheat semolina, water, salt. fresh frozen pasta 269 Sedanini verdi 1,3 100 150 +50 4/5 30 3 No. servings per Kg: 10 279 Gnocchetti sardi 0,7 100 145 +45 6 30 3 Long Pasta Shapes (the size of the pasta is the actual size)

280 260 Taglioline Gialle (yellow) Pappardelle Ingredients: durum wheat semolina, Ingredients: durum wheat semolina, eggs, water, salt. eggs, water, salt. No. servings per Kg: 10 No. servings per Kg: 10

262 Spaghetti alla Chitarra Ingredients: durum wheat semolina, eggs, water, salt. No. servings per Kg: 10 264 Taglioline Verdi (green) Ingredients: durum wheat semolina, eggs, dehydrated 261 spinach, water, salt. No. servings per Kg: 10 Tagliatelle Ingredients: durum wheat semolina, eggs, water, salt. 265 No. servings per Kg: 10

Taglioline Rosse (red) 295 Ingredients: durum wheat semolina, eggs, dehydrated tomato, water, salt. Tagliatelle con farina No. servings per Kg: 10 di Castagne (with chestnuts flour) Ingredients: durum wheat semolina, eggs, chestnuts flour (14%), water. No. servings per Kg: 10

263 Specialità al Nero di Seppia (taglioline) (with squid ink) 277 Ingredients: durum wheat semolina, eggs, squid ink, water, salt. Fino Fino al Nero di Seppia No. servings per Kg: 10 (with squid ink) Ingredients: durum wheat semolina, eggs, squid ink, water, salt. No. servings per Kg: 10

Weight Nests Suggested weight Yield per serving Yield after Suggested No. servings Weight Code PRODUCT per nest g per carton per serving g after cooking g cooking % cooking times (min.) per carton 1 carton kg 276 260 Taglioline Gialle 25 58/60 100 170 +70 2/3 15 1,5 Fino Fino 261 Tagliatelle 25 58/60 100 160 +60 2/3 15 1,5 Ingredients: durum wheat semolina, 262 Spaghetti alla Chitarra 50 30 100 160 +60 5 15 1,5 eggs, water, salt. No. servings per Kg: 10 263 Specialità al Nero di Seppia 25 58/60 100 160 +60 1/2 15 1,5 (taglioline) 264 Taglioline Verdi 25 58/60 100 160 +60 2/3 15 1,5 265 Taglioline Rosse 25 58/60 100 160 +60 2/3 15 1,5 276 Fino Fino 25 40 100 180 +80 1/2 10 1 277 Fino Fino al Nero di Seppia 25 40 100 180 +80 1/2 10 1 fresh frozen pasta 280 Pappardelle 25 58/60 100 155 +55 3 15 1,5 295 Tagliatelle con farina di Castagne 25 58/60 100 160 +60 2/3 15 1,5

Filled Pasta (the size of the pasta is the actual size) 288

Pasta ingredients: durum wheat semolina, eggs, water. Filling ingredients 51%: casatella cheese, Parmigiano Reggiano D.O.P. cheese, Grana Padano D.O.P. cheese, ricotta cheese, eggs, bread-crumbs, salt, spices. No. servings per Kg: 7 290 Cappellacci di Zucca (with pumpkin) 215 Pasta ingredients: durum wheat semolina, eggs, water. Filling ingredients 51%: baked pumpkin (65%), Parmigiano Reggiano D.O.P. Tortellini Mignon (with meat) cheese, bread-crumbs, sugar, amaretti biscuits, salt, nutmeg. No. servings per Kg: 7 Pasta ingredients: durum wheat semolina, eggs, water. Filling ingredients 30%: mortadella, Parmigiano Reggiano D.O.P. cheese, braised pork, bread-crumbs, salt, spices. No. servings per Kg: 8

289 Grantortellone® con Funghi Porcini (with Porcini mushrooms) Pasta ingredients: durum wheat semolina, eggs, water. Filling ingredients 51%: ricotta cheese, Porcini-mushrooms, mixed 210 mushrooms (champignons, shiitake, sfiandrina-mushrooms, mutable pholita), Grana Padano D.O.P. cheese, bread-crumbs, Tortellini Bolognesi (with meat) salt, parsley, garlic. No. servings per Kg: 7 Pasta ingredients: durum wheat semolina, eggs, water. Filling ingredients 32%: mortadella, Parmigiano Reggiano 286 D.O.P. cheese, braised pork, bread-crumbs, salt, spices. ® No. servings per Kg: 8 Grantortellone Ricotta e Spinaci (with ricotta and spinach) 228 Pasta ingredients: durum wheat semolina, eggs, water. Filling ingredients 50%: ricotta cheese (67%), spinach leaves (22%), Cappelletti Romagnoli (with cheese) Grana Padano D.O.P. cheese, bread-crumbs, salt. 287 No. servings per Kg: 7 Pasta ingredients: durum wheat semolina, eggs, water. Filling ingredients 32%: casatella cheese, Parmigiano Reggiano ® D.O.P. cheese, Grana Padano D.O.P. cheese, bread-crumbs, eggs, Grantortellone Verde salt, spices. Ricotta e Spinaci (green with ricotta No. servings per Kg: 8 and spinach) Pasta ingredients: durum wheat semolina, eggs, dehydrated spinach, water. 216 Filling ingredients 50%: ricotta cheese (67%), spinach leaves (22%), Grana Padano D.O.P. cheese, bread-crumbs, salt. Cappelletti al Prosciutto Crudo No. servings per Kg: 7 (with cured ham) Pasta ingredients: durum wheat semolina, eggs, water. Filling ingredients 32%: cured ham, braised pork and turkey, mortadella, Parmigiano Reggiano D.O.P. cheese, bread-crumbs, salt, spices. 222 No. servings per Kg: 8 Tortelli Mezzaluna Ricotta e Spinaci (with ricotta and spinach) Pasta ingredients: durum wheat semolina, eggs, water. Filling ingredients 50%: ricotta cheese (73%), spinach leaves (10%), Grana Padano D.O.P. cheese, bread-crumbs, parsley, salt. No. servings per Kg: 9 Average Suggested weight Yield per serving Suggested No. servings Weight Code PRODUCT Yield after weight 1 pc/g per serving g after cooking g cooking % cooking times (min.) per carton 1 carton kg 227 210 Tortellini Bolognesi 3,2 120 165 +40 3/4 25 3 Tortelli Mezzaluna Verdi 215 Tortellini Mignon 1,9 120 160 +35 3/4 25 3 216 Cappelletti al Prosciutto crudo 3,2 120 160 +35 3/4 25 3 Ricotta e Spinaci (green with ricotta and spinach) Pasta ingredients: durum wheat semolina, eggs, dehydrated spinach water. 222 Tortelli Mezzaluna Ricotta e Spinaci 7,1 110 135 +25 4/5 27 3 Filling ingredients 50%: ricotta cheese (73%), spinach leaves (10%), Grana 227 Tortelli Mezzaluna Padano D.O.P. cheese, bread-crumbs, parsley, salt. Verdi Ricotta e Spinaci 7,1 110 140 +30 4/5 27 3 No. servings per Kg: 9 228 Cappelletti Romagnoli 3,2 120 160 +35 3/4 25 3 286 Grantortellone® Ricotta e Spinaci 14 135 162 +20 3/4 22 3 287 Grantortellone® Verde Ricotta e Spinaci 14 135 162 +20 3 22 3

® 288 Grancappelletto Romagnolo 15 135 162 +20 3/4 22 3 fresh frozen pasta 289 Grantortellone® con Funghi Porcini 15 135 162 +20 3/4 22 3 290 Cappellacci di Zucca 15 135 162 +20 3/4 22 3 Filled Pasta (the size of the pasta is the actual size) Ravioli

220 213 Ricotta e Bieta Agnolotti (with meat) (with ricotta and chard) Pasta ingredients: durum wheat semolina, eggs, water. Pasta ingredients: durum wheat semolina, eggs, water. Filling ingredients 45%: mortadella, Parmigiano Reggiano Filling ingredients 46%: ricotta cheese (66%), chard (22%), D.O.P. cheese, braised turkey and pork, bread-crumbs, eggs, Grana Padano D.O.P. cheese, bread-crumbs, salt. salt, spices. No. servings per Kg: 8 No. servings per Kg: 8 Tortelli

241 Rettangoli al Radicchio Rosso (with red chicory) Pasta ingredients: durum wheat semolina, eggs, water. Filling ingredients 50%: ricotta cheese, red chicory (22,4%), Grana Padano D.O.P. cheese, bread-crumbs, salt. 284 No. servings per Kg: 7 con Salmone e Aneto 231 (with salmon and alla Rucola (with rocket) dill-pink dough) Pasta ingredients: durum wheat semolina, eggs, water. Pasta ingredients: durum wheat semolina, eggs, Filling ingredients 50%: ricotta cheese, rocket (17%), dehydrated tomato, water. Grana Padano D.O.P. cheese, bread-crumbs, salt, spices. Filling ingredients 52%: fresh salmon (14%), ricotta No. servings per Kg: 7 cheese, smoked salmon (8%), mascarpone cheese, bread-crumbs, salt, dill, shallot, parsley, pepper. 206 No. servings per Kg: 9 alla Zucca (with pumpkin) Pasta ingredients: durum wheat semolina, eggs, water. 285 Filling ingredients 50%: baked pumpkin (70%), Parmigiano Reggiano D.O.P. cheese, bread-crumbs, sugar, amaretti biscuits, salt, spices. alla Cernia (with grouper) No. servings per Kg: 7 Pasta ingredients: durum wheat semolina, eggs, water. Filling ingredients 52%: grouper (76%), ricotta cheese, 201 bread-crumbs, chives, parsley, salt, pepper, garlic, shallot, wine, extra-virgin olive oil. Tortellacci ai Crostacei (with crab and lobster) No. servings per Kg: 9 Pasta ingredients: durum wheat semolina, eggs, water. Filling ingredients 52%: crabs 66% (prawns, lobster, crab) ricotta 245 cheese, Grana Padano D.O.P. cheese, bread-crumbs, parsley, fresh lemon juice, crab-lobster bisque, salt, pepper. Ricotta e Spinaci No. servings per Kg: 8 (with ricotta and spinach) 247 Pasta ingredients: durum wheat semolina, eggs, water. Filling ingredients 50%: ricotta cheese (70%), spinach di Patata (with potato) leaves (19%), Grana Padano D.O.P. cheese, bread- crumbs, salt. Pasta ingredients: durum wheat semolina, eggs, water. No. servings per Kg: 7 Filling ingredients 50%: potato (59%), ricotta cheese, Average Suggested weight Yield per serving Suggested Grana Padano D.O.P. cheese, milk, natural flavour, salt, spices. Code PRODUCT Yield after No. servings Weight weight 1 pc/g per serving g after cooking g cooking % cooking times (min.) per carton 1 carton kg 236 No. servings per Kg: 7 201 Tortelli ai Crostacei 14 120 145 +20 5/6 25 3 206 Tortelli alla Zucca 13,3 140 165 +20 5/6 21 3 Toscani (with cheese) 213 Agnolotti 6,4 120 160 +35 4/5 25 3 Pasta ingredients: durum wheat semolina, eggs, water. Filling ingredients 50%: casatella cheese, ricotta cheese, 220 Ravioli Ricotta e Bieta 7,1 120 150 +25 5/6 25 3 Grana Padano D.O.P. cheese, bread-crumbs, parsley, 231 Tortelli alla Rucola 13,3 140 175 +25 5/6 21 3 salt, garlic. No. servings per Kg: 7 236 Tortellacci Toscani 13,3 140 165 +20 5/6 21 3 241 Tortelli al Radicchio Rosso 13,3 140 175 +25 5/6 21 3 245 Tortellacci Ricotta e Spinaci 13,3 140 165 +20 5/6 21 3 247 Tortelli di Patata 13,3 140 175 +25 5/6 21 3 fresh frozen pasta 284 Rettangoli con Salmone e Aneto 11 110 130 +20 4 27 3 285 Rettangoli alla Cernia 11 110 130 +20 5 27 3 Filled Pasta (the size of the pasta is the actual size) Pasta specialties (the size of the pasta is the actual size)

Fiocchi® 217 293 Speck e Fontina valdostana Raviolacci ai Carciofi (with smoked ham and fontina cheese) Pasta ingredients: durum wheat semolina, eggs, water. (with artichokes) Filling ingredients 38%: Fontina Valdostana D.O.P. cheese (12,2%), ricotta Pasta ingredients: durum wheat semolina, dehydrated cheese, smoked ham (18,3%), Grana Padano cheese, bread-crumbs, salt. artichokes, eggs, water. No. servings per Kg: 9 Filling ingredients 56%: ricotta cheese, artichokes (30%), Grana Padano D.O.P. cheese, bread-crumbs, salt. 218 No. servings per Kg: 7 Formaggio e Pere (with cheese and pears) Pasta ingredients: durum wheat semolina, eggs, water. Filling ingredients 38%: cheeses 36% (robiola, Grana Padano D.O.P., Taleggio D.O.P.), ricotta cheese, pear (42%), bread-crumbs. No. servings per Kg: 9 Fiocchetti® 219 294 al Gorgonzola (with Gorgonzola cheese) Raviolacci alle Castagne Pasta ingredients: durum wheat semolina, eggs, water. (with chestnuts) Filling ingredients 40%: Gorgonzola D.O.P. cheese (48%), ricotta cheese, Grana Padano D.O.P. cheese, bread-crumbs, parsley, salt. Pasta ingredients: durum wheat semolina, eggs, chestnuts No. servings per Kg: 9 flour (14%), water. Filling ingredients 56%: cooked chestnuts 45,6% (dried 208 chestnuts, bay, water), ricotta cheese, Parmigiano Reggiano D.O.P. cheese, eggs, salt, pepper. Emiliani (with meat) No. servings per Kg: 7 Pasta ingredients: durum wheat semolina, eggs, water. Filling ingredients 40%: mortadella, Parmigiano Reggiano D.O.P. cheese, braised pork, bread-crumbs, salt, spices. No. servings per Kg: 9

Panzerotti 234 207 con Funghi Porcini Lunette Mandorle e Broccoli (with almonds (with Porcini mushrooms) and broccoli) Pasta ingredients: durum wheat semolina, eggs, water. Pasta ingredients: durum wheat semolina, eggs, water. Filling ingredients 60%: ricotta cheese, mixed mushrooms Filling ingredients 48%: ricotta cheese, broccoli (40%), almonds (5%), Grana 34% (Porcini-mushrooms, champignons, shiitakse, sfiandrina- Padano D.O.P. cheese, potato, bread-crumbs, salt, garlic, chili pepper. mushrooms, mutable pholiota), Grana Padano D.O.P. cheese, No. servings per Kg: 7 bread-crumbs, dried Porcini-mushrooms (1%), salt. No. servings per Kg: 9 203 233 al Tartufo (with truffle) Pasta ingredients: durum wheat semolina, eggs, water. Ricotta e Spinaci (with ricotta Filling ingredients 48%: ricotta cheese, black truffle 7% (Tuber aestivum Vittad), Parmigiano Reggiano D.O.P. cheese, whole milk, bread-crumbs, salt, and spinach) natural flavour. Pasta ingredients: durum wheat semolina, eggs, water. No. servings per Kg: 8 Filling ingredients 60%: ricotta cheese (63%), spinach leaves (21%), Grana Padano D.O.P. cheese, bread-crumbs, salt. 291 No. servings per Kg: 9 ai 4 Formaggi (with 4 cheeses) Pasta ingredients: durum wheat semolina, eggs, water. Filling ingredients 48%: cheeses 41% (Gorgonzola D.O.P., Taleggio D.O.P., Grana Padano D.O.P., robiola), ricotta cheese, bread-crumbs, salt. No. servings per Kg: 7

fresh frozen pasta Average Suggested weight Yield per serving Suggested Code PRODUCT Yield after No. servings Weight weight 1 pc/g per serving g after cooking g cooking % cooking times (min.) per carton 1 carton kg

203 Lunette al Tartufo 8,3 120 145 +20 5/6 25 3 207 Lunette Mandorle e Broccoli 8,3 140 165 +20 5/6 21 3 Average Suggested weight Yield per serving Yield after Suggested No. servings Weight Code PRODUCT weight 1 pc/g per serving g after cooking g cooking % cooking times (min.) per carton 1 carton kg 208 Fiocchetti® Emiliani 5,3 110 140 +30 4 27 3 233 Panzerotti Ricotta e Spinaci 22 115 150 +30 5/6 26 3 217 Fiocchi® Speck e Fontina valdostana 11 110 145 +35 4/5 27 3 234 Panzerotti con Funghi Porcini 22 115 145 +25 5/6 26 3 218 Fiocchi® Formaggio e Pere 11 100 130 +30 4/5 27 3 293 Raviolacci ai Carciofi 18,3 140 175 +25 4/5 21 3 219 Fiocchetti® al Gorgonzola 5,3 110 140 +30 4 30 3 294 Raviolacci alle Castagne 18,3 140 175 +25 4/5 21 3 291 Lunette ai 4 Formaggi 8,3 140 175 +25 4/5 21 3

Pasta specialties (the size of the pasta is the actual size)

249 Girasoli Formaggio e Noci (with cheese and walnuts) Pasta ingredients: durum wheat semolina, eggs, water. Filling ingredients 56%: ricotta cheese, cheeses 20% (Grana Padano D.O.P., casatella), walnuts (16%), bread-crumbs, parsley, salt, spices. No. servings per Kg: 8

292 Cuori Rossi con Mozzarella di Bufala, Pomodoro e Basilico Margherite 205 (red with buffalo mozzarella 209 Cuori di Formaggio cheese, tomato and basil) Formaggio e Noci (with cheese and walnuts) (with 5 cheeses) Pasta ingredients: durum wheat semolina, eggs, dehydrated tomato, water. Pasta ingredients: durum wheat semolina, eggs, water. Pasta ingredients: durum wheat semolina, eggs, water. Filling ingredients 54%: buffalo mozzarella cheese (24%), buffalo ricotta Filling ingredients 57%: cheese 20% (Grana Padano D.O.P., casatella), Filling ingredients 54%: cheeses 42% (Taleggio D.O.P., cheese, sliced tomato (20%), basil (1%), extra virgin olive oil, bread- ricotta cheese, walnuts (16,5%), bread-crumbs, parsley, salt, spices. Grana Padano D.O.P., robiola, Edamer), Ricotta cheese, crumbs, salt, pepper. No. servings per Kg: 8 bread-crumbs, salt. No. servings per Kg: 7 No. servings per Kg: 7 248 al Sapore di Mare (with fish) Pasta ingredients: durum wheat semolina, eggs, water. 232 Filling ingredients 57%: fish (white fish fillets, shrimps, clams), Giganti ricotta cheese, bread-crumbs, lemon juice, parsley, salt, spices. Ricotta ed Erbette No. servings per Kg: 7 (with ricotta and chard) Pasta ingredients: durum wheat semolina, eggs, water. Fillling ingredients 47%: ricotta (60%), chard 17%, Grana 281 Padano D.O.P. cheese, bread-crumbs, salt. No. servings per Kg: 8 Tortelli Rustici al Capriolo 239 (with roe deer meat) Pasta ingredients: durum wheat semolina, whole buckwheat Ricotta e Asparagi flour, eggs, water. (with ricotta and asparagus) Filling ingredients 48%: braised roe deer meat with Pasta ingredients: durum wheat semolina, eggs, water. vegetables and herbs (64%), Grana Padano D.O.P. cheese, Filling ingredients 47%: ricotta cheese (56%), asparagus (28%), Grana wine, bread-crumbs, juniper berries, salt, spices. Padano D.O.P. cheese, bread-crumbs, natural flavour, onion, garlic. No. servings per Kg: 8 No. servings per Kg: 8 238 con Funghi Porcini (with Porcini mushrooms) Pasta ingredients: durum wheat semolina, eggs, water. Filling ingredients 47%: ricotta cheese, mushrooms 28% (Porcini mushrooms, New! champignons, shiitake, sfiandrina-mushrooms, mutable pholiota), Grana Padano D.O.P. cheese, bread-crumbs, dried Porcini mushrooms (1%), salt, parsley, garlic. 2012 No. servings per Kg: 8 Tortelli al Cinghiale

Average Suggested weight Yield per serving Yield after Suggested No. servings Weight (with wild boar) Code PRODUCT weight 1 pc/g per serving g after cooking g cooking % cooking times (min.) per carton 1 carton kg Pasta ingredients: durum wheat semolina, soft wheat 205 Cuori di Formaggio 17 135 160 +20 4/5 22 3 flour, eggs, water. Filling ingredients 48%: braised wild boar meat 82% (wild 209 Margherite Formaggio e Noci 13,5 120 145 +20 5/6 25 3 boar meat 60%, tomato pulp, sunflower oil, wine, onion, 232 Giganti Ricotta ed Erbette 26 130 170 +30 6/7 23 3 celery, carrots, garlic, sage, bay leaf, rosemary, juniper), potatoes, Parmigiano Reggiano D.O.P cheese, bread- 238 Giganti con Funghi Porcini 26 130 170 +30 6/7 23 3 crumbs, salt, pepper. 239 Giganti Ricotta e Asparagi 26 130 170 +30 6/7 23 3 No. servings per Kg: 8 248 Margherite al Sapore di Mare 13,5 120 145 +20 5/6 25 3 249 Girasoli Formaggio e Noci 28,5 125 150 +20 6/7 24 3 281 Tortelli Rustici al Capriolo 14 125 175 +40 6 24 3 292 Cuori Rossi con Mozzarella di Bufala, fresh frozen pasta Pomodoro e Basilico 17 135 160 +20 4/5 22 3 2012 Tortelli al Cinghiale 14 125 175 +40 4/5 24 3 Regional pasta specialties New (the size of the pasta is the actual size) shape!

200 282 Casoncelli Bigoli specialities of Bergamo specialities of Veneto Pasta ingredients: durum wheat semolina, eggs, water. Ingredients: durum wheat semolina, wheat flour, Filling ingredients: braised beef and pork with vegetables eggs, water, salt. and herbs, Parmigiano Reggiano D.O.P. cheese, red wine, A pasta originally from the Veneto region, similar eggs, pear, amaretti biscuits, raisins, extra-virgin olive oil, in appearance to spaghetti but thicker (3.5 mm) salt, spices, garlic. and softer due to the addition of egg. Goes with a wide range of sauces. A traditional dish of Bergamo, casoncelli are made using No. servings per Kg: 10 smooth-rimmed discs of pasta with a diameter of 6/7 cm. Though the filling can vary, it’s usually rich and the basic ingredients are: salami paste, beef, Parmigiano Reggiano, amaretti, raisins, breadcrumbs, wine and pear. The result is a decisively unusual but tasty filled pasta. 296 No. servings per Kg: 8 I Riminesi specialities of Rimini Ingredients: soft wheat flour, water, salt. 202 Rimini’s own local version of the Strozzapreti of Romagna, an egg-free pasta whose unusual name (“priest-choker”) Agnolotti Piemontesi seems to derive from the desire among the azdore (housewives) of Romagna that the priests who guzzled (with meat) their pasta would choke on it. It’s a legend which is specialities of Piemonte nicely expressive of Romagna’s long and much-resented Pasta ingredients: durum wheat semolina, eggs, water. subjugation to the Papal States. Filling ingredients 46%: braised pork, beef and turkey meats No. servings per Kg: 10 with vegetables, spices and herbs, Parmigiano Reggiano D.O.P. cheese, spinach, bread-crumbs.

A square-shaped pasta filled with braised meats typical of northern Italian cuisine. Of the many varieties of agnolotti – including different shapes, not just square but also round, 297 which were formerly called anelotti, – the Piedmontese variety is perhaps the best known and most prized for its distinctive Scialatielli flavour and intense aroma. specialities of Campania No. servings per Kg: 8 Ingredients: durum wheat semolina, water, salt.

Never longer than 10-12 cm, Scialatielli look similar to fettuccine but are thicker. A traditional Campanian pasta 283 which goes beautifully with fish sauces. No. servings per Kg: 10 Passatelli specialities of Romagna Ingredients: eggs, Parmigiano Reggiano D.O.P. cheese, bread-crumbs, wheat flour, salt, nutmeg.

Passatelli take their name from the perforated iron through which the paste is forced to give it its distinctive shape. Made 298 from a mixture of Parmigiano Reggiano, egg, breadcrumbs, nutmeg and just a touch of flour, passatelli are compact but soft with an exceptionally good flavour. Ravioli alla borragine In their region of origin, Romagna, they are traditionally enjoyed with broth although outside Romagna it’s common to see them (with borage) served with other sauces. specialities of Liguria No. servings per Kg: 9 Pasta ingredients: durum wheat semolina, soft wheat flour, egg, water. Filling ingredients (56%): ricotta, borage 22%: Grana Padano DOP cheese, marjoram, breadcrumbs, sage, salt.

An essential dish from a region that really knows how to use herbs in its cooking: Liguria. The unique flavour of our Ravioli all Borragine comes from borage, an herb that grows wild in the Mediterranean maquis environment and is now purpose-grown too. Code Weight Nests Suggested weight Yield per serving Yield after Suggested No. servings Weight Formerly believed to have anti-depressant properties, borage has small, PRODUCT per carton cooking times (min.) per nest g per serving g after cooking g cooking % per carton 1 carton kg ultramarine blue flowers and tasty leaves that are used in cooking for their 200 Casoncelli 6,5 / 120 145 +20 2/3 25 3 intriguing, distinctive flavour. No. servings per Kg: 8 202 Agnolotti Piemontesi 7 / 120 150 +25 5/6 25 3 282 Bigoli 30 50 100 150 +50 8 15 1,5 283 Passatelli / / 110 135 +25 1 13 1,5 296 I Riminesi 1,9 / 100 150 +50 3 30 3 297 Scialatielli 1,6 / 100 150 +50 3 15 1,5 fresh frozen pasta 298 Ravioli alla borragine 7,5 / 125 150 +20 1/2 24 3 Regional pasta specialties Gnocchi-potato dumplings (the size of the pasta is the actual size) (the size of the pasta is the actual size)

2011 Paccheri specialities of Naples Ingredients: durum wheat semolina, water.

Neapolitan Paccheri are also known as schiaffoni, whose curious name (schiaffone means “slap”) is said to derive from the distinctive slapping sound made by this pasta when it hits the plate in a good liquid sauc. They go particularly well with succulent, Mediterranean sauces. No. servings per Kg: 9

300 2010 Gnocchi di Patata Ingredients: potato purée (68%), wheat flour, Pizzoccheri durum wheat semolina, corn starch, salt, rice flour. specialities of Valtellina No. servings per Kg: 6 Ingredients: durum wheat semolina, whole buckwheat flour 22%, water, salt.

Pizzoccheri are from the Alpine region of Valtellina and are a kind of thick, dark tagliatelle made from wheat and buckwheat flour. One of the emblematic products of the Valtellina, pizzoccheri go especially well with local cheeses and vegetables, especially savoy cabbage. No. servings per Kg: 10

New! 2013 Ravioli del Plin Specialities of Langhe and Monferrato 306 Pasta ingredients : durum wheat semolina, soft wheat flour, eggs, water. Gran Gnocchi di Patata Filling ingredients 40%: braised meat 60% (beef, pork, Turkey, Ingredients: puréed potato (91%), soft wheat flour, carrots, celery, leek, sunflower seed oil, wine, garlic, rosemary, eggs, salt, rice flour. salt, pepper), Parmigiano Reggiano DOP cheese, spinach, No. servings per Kg: 6 breadcrumbs, nutmeg.

Plin is a kind of small ravioli made from thinly-rolled pasta with a filling of braised meats and vegetables. A traditional Piedmontese pasta, it’s most frequently found in and around Cuneo, Turin, the Langhe and the upper Monferrato, all regions known for their fine wines. The name “Plin” means “pinch”, designating the movement of thumb and index finger made to seal the pasta. Although frequently served with butter and sage or with meat sauce, Raviolini del Plin should ideally be served plain to better appreciate the filling. A more traditional way of serving them is in red wine. fresh frozen pasta No. servings per Kg: 10

Weight Nests Suggested weight Yield per serving Yield after Suggested No. servings Weight Average Suggested weight Yield per serving Suggested Code Code PRODUCT Yield after No. servings Weight PRODUCT per nest g per carton per serving g after cooking g cooking % cooking times (min.) per carton 1 carton kg weight 1 pc/g per serving g after cooking g cooking % cooking times (min.) per carton 1 carton kg

2010 Pizzoccheri 1,4 / 100 150 +50 2/3 15 1,5 300 Gnocchi di Patata 5,5 180 205 +16 1/2 55 10* 2011 Paccheri 14 / 110 148 +35 5 14 1,5 * 10 packs of 1 kg. 2013 Ravioli del Plin 2,3 / 120 150 +26 1/2 25 3 306 Gran Gnocchi di Patata 8,3 160 184 +15 2 36 6* * 6 packs of 1 kg. Small Gnocchi-potato dumplings Oven-baked pasta (the size of the pasta is the actual size) (the size of the pasta is the actual size)

301 Gnocchetti di Patata Ingredients: potato purée (91%), wheat flour, eggs, salt, rice flour. No. servings per Kg: 7 226 Ricciole® Ricotta e Spinaci (with ricotta and spinach) 302 Pasta ingredients: durum wheat semolina, eggs, water. Gnocchetti di Patata length 7,9 cm Filling ingredients 60%: ricotta cheese (84%), spinach leaves (7%), Grana Padano con Spinaci (with spinach) D.O.P. cheese, bread-crumbs, salt. Ingredients: potato purée (91%), wheat flour, No. servings per Kg: 8 eggs, dehydrated spinach leaves, salt. No. servings per Kg: 7

303 Gnocchetti all’Ortica (with nettle) Ingredients: potato purée (91%), wheat flour, eggs, dehydrated nettle, salt, rice flour. No. servings per Kg: 7

304 204 Ricciole® Gnocchi caserecci alla Zucca length 6,5 cm (with pumpkin) Ricotta e Spinaci Salsate Ingredients: potato purée (82%), pumpkin purée (with ricotta, spinach and (14%), wheat flour, eggs, rice flour, Grana Padano D.O.P. cheese, sugar, salt, nutmeg. béchamel sauce) No. servings per Kg: 6 Pasta ingredients: durum wheat semolina, eggs, water. Filling ingredients 35%: ricotta cheese (84%), spinach leaves (7%), Grana Padano D.O.P. cheese, bread- crumsb, salt. Béchamel sauce: whole fat milk, butter, wheat flour, vegetable margarine, potato flour, salt. 305 No. servings per Kg: 8 Gnocchi caserecci alle Castagne (with chestnuts) Ingredients: re-hydrated and cooked dried chestnuts (38%), potato flakes, soft-wheat flour, whole milk, eggs, salt, rice flour, natural aromas. No. servings per Kg: 6

fresh frozen pasta

Average Suggested weight Yield per serving Yield after Suggested No. servings Weight Code PRODUCT weight 1 pc/g per serving g after cooking g cooking % cooking times (min.) per carton 1 carton kg

301 Gnocchetti di Patata 2,3 135 160 +20 1/2 74 10* 302 Gnocchetti di Patata con Spinaci 2,3 135 160 +20 1/2 74 10* Average Suggested weight Yield per serving Yield after Suggested No. servings Weight Code PRODUCT 303 Gnocchetti all’Ortica 2,3 135 160 +20 1/2 74 10* weight 1 pc/g per serving g after cooking g cooking % cooking times (min.) per carton 1 carton kg 304 Gnocchi caserecci alla Zucca 3,3 165 180 +10 1/2 60 10* 204 Ricciole® Ricotta e Spinaci Salsate 65/70 6,5 44/46 2 130/140 22/23 3 305 Gnocchi caserecci alle Castagne 3,3 165 180 +10 1 60 10* * 6 packs of 1 kg. 226 Ricciole® Ricotta e Spinaci 60/65 7/8 48/50 2 120 25 3

Oven-baked pasta Crespelle

length 13,7 cm Pasta ingredients: whole fat milk, wheat flour, eggs, sugar, salt. Crêpes 270 Pasta ingredients: whole fat milk, wheat flour, eggs, sugar, salt. Naturali (plain) Pasta ingredients: whole fat milk, wheat 273 flour, eggs, sugar, salt. Ricotta ed Erbette 246 (with ricotta alle Noci (with walnuts) and chard) Filling ingredients 58%: ricotta cheese Filling ingredients 58%: ricotta cheese, (71%), chard 20%, Grana Padano D.O.P. walnuts (8%), Grana Padano D.O.P. cheese, cheese, bread-crumbs, salt. parsley, salt. 243 No. servings per Kg: 7 No. servings per Kg: 9 242 Ricotta ed Erbette ai Funghi (with ricotta and chard) Filling ingredients 58%: ricotta cheese (80%), (with mushrooms) chard 11%, Grana Padano D.O.P. cheese, salt. Filling ingredients 58%: ricotta cheese, mushrooms No. servings per Kg: 9 15% (Porcini-mushrooms, champignons, shiitake, diameter 17 cm sfiandrina-mushrooms, honey-mushrooms), Grana padano D.O.P. cheese, salt. No. servings per Kg: 9 271 ai Funghi (with mushrooms) Filling ingredients 58%: ricotta cheese, mushrooms 15% (Porcini-mushrooms, champignons, shiitake, sfiandrina-mushrooms, honey-mushrooms), Grana Cannelloni padano D.O.P. cheese, salt. No. servings per Kg: 7 Pasta ingredients: durum wheat semolina, eggs, water. 272 Formaggio e Noci 225 (with cheese and walnuts) Ricotta e Spinaci Filling ingredients 58%: ricotta cheese, walnuts (6%), 275 Grana Padano D.O.P. cheese, salt, parsley. (with ricotta No. servings per Kg: 7 agli Asparagi and spinach) 274 (with asparagus) Filling ingredients 64%: ricotta cheese (66%), length 11,8 cm spinach leaves (22%), bread-crumbs, Grana al Radicchio Rosso Filling ingredients 58%: ricotta cheese, Padano D.O.P. cheese, salt. asparagus tips (28%), Grana Padano No. servings per Kg: 8 (with red chicory) D.O.P. cheese, bread-crumbs, natural Filling ingredients 58%: ricotta cheese, red chicory flavour, salt, onion, garlic. (21%), Grana Padano D.O.P. cheese, bread-crumbs, No. servings per Kg: 7 278 vegetable margarine, salt, onion, garlic, wine. alla Carne (with meat) No. servings per Kg: 7 Filling ingredients 66%: braised beef and pork meat (28%), mixed vegetables (spinach, celery, carrot, onion, garlic), Parmigiano Reggiano D.O.P. cheese, mortadella (Bologna sausage), eggs, ricotta cheese, bread-crumbs, vegetable broth, salt, spices. fresh frozen pasta No. servings per Kg: 8

Weight Diameter No. pieces Suggested No. Suggested weight No. servings Weight No. pieces Suggested No. Suggested weight No. servings Weight Code PRODUCT Weight Diameter Code PRODUCT 1 pc/g 1 pc/cm per carton of pieces per serving per serving g per carton 1 carton kg 1 pc/g 1 pc/cm per carton of pieces per serving per serving g per carton 1 carton kg

225 Cannelloni Ricotta e Spinaci 60 3,5/4 48/50 2 120 25 3 270 Crespelle Naturali 28/30 17 60 / / / 1,8 242 Crêpes ai Funghi 52/54 3 30 2 110 15 1,65 271 Crespelle ai Funghi 70/72 17 24 2 144 12 1,7 243 Crêpes Ricotta ed Erbette 52/54 3 30 2 110 15 1,65 272 Crespelle Formaggio e Noci 70/72 17 24 2 144 12 1,7 246 Crêpes alle Noci 52/54 3 30 2 110 15 1,65 273 Crespelle Ricotta ed Erbette 70/72 17 24 2 144 12 1,7 278 Cannelloni alla Carne 60 3,5/4 48/50 2 120 25 3 274 Crespelle al Radicchio Rosso 70/72 17 24 2 144 12 1,7 275 Crespelle agli Asparagi 70/72 17 24 2 144 12 1,7 Oven-baked pasta New! width 48 cm Filloidea is deep-frozen filo pastry length 80 cm dough in ready-to-use sheets. Filo TM pastry is used in a huge number of recipes, from starters and appetizers LA P AST A FILLOto sweets like strudel. The dough is width 25 cm paper-thin, almost transparent, and H07 highly elastic. It’s extremely versatile storage in its uses too. tm 15 MONTHS Filloidea Ingredients: wheat flour, water, glucose Prontosfoglia® are sheets of pre-cooked frozen syrup, sunflower oil, starch, salt. egg pasta. Extremely practical and easy-to-use, they are a favourite with chefs who like to cook lasagne, timbales and au-gratin dishes.

length 44 cm Sfoglidea® La Sottile is the first frozen flaky pastry to be available in ready-to-use sheets. Ideal for savories, G01 crackers, puff-pastry, mini-pizza, strudel, meat savories and steak en crouté. It’s especially suitable Prontosfoglia® for recipes with moist fillings (soft cheese, vegetable (yellow lasagna or meat sauces etc.). sheets) H02B Ingredients: durum wheat semolina, ® eggs, water. Sfoglidea La Sottile length 48 cm G02 (frozen rolled-out Prontosfoglia® Verde flaky pastry) Ingredients: wheat flour, vegetable margarine, (green lasagna sheets) water, butter, salt, malt. Ingredients: durum wheat semolina, eggs, dehydrated spinach, water.

Sfoglidea® Dolcerotolo is the first frozen Sfoglidea® can be used for sweet or savoury dishes width 25 cm ready-rolled flaky pastry available in individual alike. A simple way to create both flaky scrolls wrapped in oven-ready foil that can be used length 24,5 cm and puff-pastry items including millefeuilles or vol-au- for baking. Ideal for cakes such as cannoncini, vents. Excellent as a base for all kinds strudel, mille-feuilles and savory snacks (crackers, of sweet and savoury tarts, tartelettes or “boats” mini-pizza, vol-au-vent). containing any type of mousse, cream or custard.

width 40 cm length 23,5 cm

® width 20 cm Frollidea is deep-frozen short pastry made length 120 cm in convenient individual slabs. Suitable for all H03 kinds of confectionery such as biscuits, tarts Dolcerotolo H01 and filled cakes. (frozen ready-rolled Sfoglidea® width 19 cm f laky pastry) (frozen flaky Ingredienti: farina di grano tenero, margarina vegetale, acqua, sale. pastry) Ingredients: wheat flour, vegetable margarine, water, vinegar, salt. H06 Frollidea® (frozen Size of No of sheets Weight No. packs Cod PRODOTTO Weight 1 sheet cm per pack per pack kg per carton 1 carton kg short pastry) G01 Prontosfoglia® (pasta per pasticcio) 48x25x0,12 12 2 5 10 Ingrediens: wheat flour, sugar, G02 Prontosfoglia® Verde (con spinaci) 48x25x0,12 12 2 5 10 vegetable margarine, eggs, baking powder, flavour. H01 Sfoglidea® 24,5x20x1,8 / 1 10 10 H02B Sfoglidea® la Sottile 44x25x0,45 7 3,22 1 3,22 H03 Sfoglidea® Dolcerotolo 120x40x0,3 1 1,5 4 6 H06 Frollidea™ 23,5x19x2 / 1 10 10 Size of Weight of No of sheets No of bags No. packs Weight fresh frozen pasta and flaky pastry 1 sheet cm 1 sheet g per bag per pack per carton 1 carton kg H07 Filloidea™ 48x80 125 2 (125g x 2) 4 (250g x 4) 5 (1kg x 5) 5 Oven-ready Lasagne Oven-ready Lasagne 2,5 Kg and Cannelloni V100 Lasagne alla Bolognese (with meat) in multi-portion tray Pasta ingredients: durum wheat semolina, eggs, water, salt. Béchamel sauce 43%: whole milk, wheat flour, vegetable margarine, salt. Meat sauce ingredients 36%: beef braised with vegetables and herbs (46%), tomato pulp, red wine, extra-virgin olive oil, butter, salt. Grated Parmesan D.O.P. cheese. No. servings per Kg: 4

V101 Lasagne Verdi alla Bolognese (green with meat) Pasta ingredients: durum wheat semolina, eggs, dehydrated spinach, water, salt. Béchamel sauce 43%: whole milk, wheat flour, vegetable margarine, salt. Meat sauce ingredients 36%: beef braised with vegetables and herbs (46%), tomato pulp, red wine, extra-virgin olive oil, butter, salt. Grated Parmesan D.O.P. cheese. No. servings per Kg: 4

V103 Lasagne ai Funghi (with mushrooms) Pasta ingredients: durum wheat semolina, eggs, water, salt. Sauce ingredients 80%: mushrooms 24% (Porcini-mushrooms, champignons, shiitake, sfiandrine-mushrooms, honey-mushrooms), béchamel sauce (whole milk, wheat flour, vegetable margarine, salt), Grana Padano D.O.P. cheese, potato flour, extra-virgin olive oil, onion, parsley. Grated Grana Padano D.O.P. cheese. No. servings per Kg: 4

V105 Lasagne al Pesto Pasta ingredients: durum wheat semolina, eggs, water, salt. Béchamel sauce 52%: whole milk, wheat flour, vegetable margarine, salt. Sauce ingredients 28%: Ligurian basil in oil, Pecorino Romano D.O.P. sheep cheese, Grana Padano D.O.P. cheese, pine-nuts, walnuts, cashew-nuts, parsley, garlic, Grated Grana Padano D.O.P. cheese.No. servings per Kg: 4

Cooking instruction oven-ready Lasagne and Cannelloni from frozen V107 1) Pre-heat the oven for 10 minutes at 180°C; 2) Remove the lid; Lasagne alle Verdure (with vegetables) 3) Place the tray in the oven and follow the cooking times indicated below; Pasta ingredients: durum wheat semolina, eggs, water, salt. 4) Allow to stand for 5/10 min before servings. Sauce ingredients 80%: vegetables 51% (tomato, asparagus, aubergines, carrots, courgettes, potatoes, celery, onion, basil), mixed mushrooms 5% (Porcini-mushrooms, champignons, shiitake, sfiandrine-mushrooms, honey-mushrooms), béchamel sauce (whole milk, wheat flour, vegetable margarine, salt), Grana Padano D.O.P. cheese, Edamer cheese, extra-virgin Lasagne olive oil, potato flour, salt. Grated Grana Padano D.O.P. cheese. No. servings per Kg: 4 Fan oven Oven Not suitable 45 min (180°C) 1 h 20 min. (180°C) V108 for microwave oven storage Lasagne Caserecce 12 MONTHS Cannelloni (with beef and pork meat) Pasta ingredients: durum wheat flour, eggs, salt, water. Fan oven Oven Béchamel sauce 36%: whole milk, wheat flour, butter, salt. 40 min (175°C) 1 h (180°C) Not suitable for microwave oven Meat sauce ingredients 44%: tomato pulp, beef meat 23%, pork meat 23%, vegetables in varying proportions (carrots, celery, onion), wine, extra-virgin olive oil, sunflower oil, salt, aromatic herbs. Grated Parmesan D.O.P. cheese. No. servings per Kg: 4

Oven-ready Cannelloni 2 Kg V106

Weight No. of trays No. of servings Cannelloni ricotta e spinaci Code PRODUCT per tray kg per carton per tray con besciamella (with ricotta, V100 Lasagne alla Bolognese 2,5 2 10/12 spinach and Béchamel sauce) V101 Lasagne Verdi alla Bolognese 2,5 2 10/12 Pasta ingredients: durum wheat semolina, eggs, water, salt. V103 Lasagne ai Funghi 2,5 2 10/12 Filling ingredients 30,7%: ricotta cheese (66%), spinach leaves (22%), Grana Padano D.O.P. cheese, bread-crumbs, salt. V105 Lasagne al Pesto 2,5 2 10/12 Béchamel sauce 48%: whole milk, wheat flour, vegetable margarine, salt. V106 Cannelloni Ricotta e Spinaci con Besciamella 2 2 6/9 Tomato sauce ingredients 4%: tomato pulp, onion, extra-virgin olive oil, salt. Grated Grana Padano D.O.P. cheese. N° di porzioni per Kg: 4 V107 Lasagne alle Verdure 2,5 2 10/12 V108 Lasagne Caserecce con carne di bovino e suino 2,5 2 10/12 Deep frozen sauces in pellet form The range

Goodness and practicality in pellet form. T2000 T2001 T2002 T2003 T2004 The ten Sugosi dishes, a selection of the best Italian sauces, have uniquely innovative Pomodoro Arrabbiata Ragù alla Amatriciana Cheese characteristics and previously undreamt-of advantages for the user: e basilico (with chilli bolognese (with tomato sauce • Extraordinary care goes into the selection of raw materials. There are absolutely Ingredients: tomato pulp pepper) (with meat) and bacon) Ingredients: cheese 25% no preservatives or additives. (89%), mixed vegetables (Gorgonzola D.O.P., Ingredients: tomato pulp Ingredients: tomato Ingredients: tomato pulp • Because they are deep-frozen, the Sugosi do not undergo processes such (onion, celery, carrot), Taleggio D.O.P., Grana (90%), extra-virgin olive pulp (55%), beef (14%), (68%), bacon (17%), as pasteurization or sterilization after cooking or preparation. extra-virgin olive oil, Padano D.O.P., Edam), milk, oil, sunflower oil, salt, pork (11%), mixed onion, wine, extra-virgin sunflower oil, basil (1%), cream, sunflower oil, wheat • Heating, which can be done in a pan, in a bain-marie, in the microwave, garlic, parsley, chilli vegetables (onion, celery, olive oil, sunflower oil, salt, sugar, pepper. flour, salt, pepper. or defrosting in the refrigerator at +4°C, can be achieved very quickly. pepper, pepper, sugar. carrot), double tomato parsley, salt, pepper. No. pellets per No. pellets per • The Sugosi yield 100%, and there is no additional cost for preparation. No. pellets per concentrate, pork (2%), No. pellets per portion: 12* portion: 12* • An innovative manufacturing technique makes it much easier to assess portions, portion: 12* extra-virgin olive oil, portion: 12* thus allowing for complete control over food costs. wine, salt, sunflower oil, • Packaging in 1 kg bags makes them especially practical, and makes it easier to manage pepper, herbs. multiple items. No. pellets per • The bags are resealable using a personalized pin provided in each carton of Sugosi. portion: 12* • The shelf life is 18 months. thickness 0,8 cm

weight of 1 pellet: 6/8 g T2005 T2006 T2007 T2008 T2009 length 3,5 cm Carbonara Pesto alla Fish sauce Red pesto Tomato, (with egg Genovese Ingredients: tomato pulp Ingredients: double aubergine (53%), fish 29% (North concentrate of tomato, and bacon) (with Ligu- Sea prawns, squid tops, dry tomato in oil , and mild Ingredients: béchamel clams, mostella fillets), Ligurian basil in oil width (whole milk, water, rian basil) shellfish bouillon (14%), (Ligurian basil 3,5%, Provolone 2 cm wheat flour, vegetable Ingredients: Ligurian extra-virgin olive oil, sunflower oil, salt), cheese margarine), whole milk, basil in oil (Ligurian basil sunflower oil, wine, salt, Pecorino Romano D.O.P., bacon (14%), cream, egg 26%, sunflower oil, salt), parsley, shallot, garlic, extra-virgin olive oil, Ingredients: tomato pulp yolk 6%, Grana Padano extra-virgin olive oil, chilli pepper. walnuts, pine nuts, 49%, grilled aubergines D.O.P. cheese, extra- sunflower oil, Pecorino No. pellets per sunflower oil, cashew 15%, cherry-tomatoes, virgin olive oil, sunflower Romano D.O.P. cheese, portion: 12* nuts, Grana Padano water, vegetarian mild oil, salt, pepper. walnuts, pine nuts, D.O.P., garlic. Provolone cheese 7,7% No. pellets per Grana Padano D.O.P. No. pellets per (milk, salt, vegetarian portion: 12* cheese, garlic. portion: 12* rennet), sunflower oil, No. pellets per onion, salt, extra virgin portion: 12* olive oil, garlic, basil, pepper. *per 100g of uncooked pasta. No. pellets per portion: 12* Average weight of 1 pellet in g: 6/8 Weight of 1 carton in Kg: 4 Kg (4 packs of 1 Kg)

Method of use instruction for use refer to the deep-frozen product

5 20 10 12 hours min. min. min.

Frying pan. Bain-marie. Microwave. Add the deep-frozen pellets (except Pesto Refrigerator. alla Genovese) to a non-stick frying pan, Turn the deep-frozen pellets into a Place the deep-frozen pellets into The sauce pellets defrost in 12 adding olive oil or milk in the quantity suitable recipient and warm over a a suitable recipient and defrost at hours at a temperature of + 4° C. indicated in the packet instructions. Warm bain-marie for the time indicated 750W for the time indicated in the the pellets over a medium heat for the in the packet instructions, stirring packet instructions. time indicated in the packet instructions, occasionally. stirring occasionally. Cooking instructions Oven-baked pasta: Ricciole®, Cannelloni, Crêpes and Crespelle This product does not require de-frosting before cooking.

step 1 Butter an oven dish and carefully place the product inside.

fase 2 Cover with béchamel or other sauce indicated in the recipe and sprinkle a layer of grated Parmigiano Reggiano cheese all over.

fase 3 1 Bake in the oven according to the following cooking times: Ricciole®, Cannelloni, Crêpes Frozen: Pre-heated conventional oven: 30/35 minutes at 180/200° C. Pre-heated fan oven: 15/18 minutes at 180° C. Microwave oven: 7/8 minutes at 750 Watt. Defrosted: halve the times indicated above. Crespelle 1 • Filled Crespelle 2 Frozen: Pre-heated conventional oven: 20 minutes at 185°C. Pre- heated fan oven: 15 minutes at 180°C. Microwave oven: 5 minutes at 750 Watt + 1 minute under the grill. Defrosted: halve the times indicated above. Prodotto scongelato: dimezzare i tempi sopra indicati. Fresh frozen pasta • Plain Crespelle Quick and easy tips for cooking your fresh frozen pasta: De-frost the Crespelle, fill them as required and bake for a few minutes at 180°C.

2 Plain Crespelle can be filled with savoury fillings such step 1 as soft cheeses and vegetables or sweet fillings such as jam, chocolate and custard. Alternatively, if cut into thin Drop the still frozen pasta in boiling water strips, they can be added to a French-style consommé. or stock. Please note pasta to water ratio: 100g pasta to 1 litre water.

step 2 Bring the water back to the boil and cook for 2 to 5 minutes, depending on the size and quantity of the pasta. Prontosfoglia® 3 step 3 This is a pre-cooked pasta sheet and therefore requires Gently drain the pasta. shorter cooking times. Prontosfoglia® sheets must be defrosted before cooking. A thin film separates the sheets of pasta making them step 4 easier to use. Pour the pasta into a preheated pan, add your favourite dressing or sauce then briefly sauté for a few seconds until well mixed. Serve immediately on preheated dish and enjoy.

4 The IQF method. Surgital: for over 30 years the With the IQF (Individually Quick Frozen) method, each piece of pasta is frozen separately – with obvious advantages when it comes to preparation. product of choice for the most No need to defrost an entire packet, for instance: you just take the amount you demanding chefs need at the time. Quality guarantees. Surgital has four major quality certifications: the UNI EN ISO 9001:2000 standard Surgital was founded in the Italian region of Romagna in 1980. The roots of our company lie in certifies the entire company structure from the organizational, technical, productive a generation of pasta makers with a long culinary tradition even before we hit on the idea of and commercial points of view; the BRC Global Standard – Food certifies production deep-freezing our hand-made products. Over the years we’ve increased our output with the processes with the objective of eliminating health risks; UNI EN ISO 14001:2004 introduction of special machinery, but we’ve never lost sight of our main objective: to preserve certifies that production processes are in compliance with environmental protection all the original flavour of hand-made pasta. standards; and IFS – International Food Standard – certification attests, like the BRC To achieve this objective we use special equipment and deep-freezing methods which ensure Standard, to the hygiene of the company’s production processes. We scrupulously our products keep fresh for 18 months without the use of preservatives. observe all HACCP food safety parameters, for which Surgital received certification Today, Surgital occupies 60,000 m2 of factory space including 26,000 m2 of production in 1992. facilities and 25,000 m3 of cold storage capacity at -18°C. Every day we produce some 135,000 kg of deep-frozen fresh pasta destined exclusively for the catering sector. The exceptional quality of our products is also recognized by the “Approved by the Italian Federation of Chefs” certification from the FIC (Italian The importance of ingredients. Federation of Chefs, the leading association of its kind in Italy). From flour and eggs to the many types of filling, we always select only the very best ingredients – for the finished product can ultimately only be as good as the ingredients that go into its making. Cutting-edge production facilities. All our production equipment is designed and built in close cooperation with the equipment manufacturers: that way we’re sure of obtaining the very best quality every time. And the high output capacity of today’s Surgital in no way compromises on the quality objectives we set for ourselves at the outset. Those objectives are the same now as they were then: pasta made to the very highest standards of taste and texture. Deep freezing and pasteurization. Deep freezing is the best way to ensure taste and texture remain intact with absolutely no added preservatives; and it also ensures total product hygiene. Surgital uses three different deep freezing techniques to bring its products down to the target temperature of -18°C. Before deep freezing, our pasta is steam-pasteurized at high temperature to eliminate potentially harmful bacteria. Both pasteurization and deep freezing are extremely rapid processes: ensuring a delicate pasta with all the quality of the fresh product. Quality management standard certification Environmental management standard certification UNI EN ISO 9001:2000 UNI EN ISO 14001:2004

Product certification Product certification BRC Global Standard – Food IFS International Food Standard

Surgital’s research and development centre. We opened our research and development centre in 2000 with the dual mission of perfecting existing products and devising new ones. The centre is divided into three principal areas: a laboratory, where chemical and bacteriological controls are carried out; a test area; and a tasting room. The laboratory. Every day our qualified laboratory staff carry out tests on samples of ingredients – to make sure they meet the visual, organoleptic and bacteriological standards indicated on the datasheets provided by our suppliers – and finished products. The test area and tasting room. This part of our R&D centre includes a professional-grade kitchen and a fully-equipped tasting room where Surgital’s team of chefs devise, create and test new products prior to giving them clearance for full-scale production. The centre has brought new momentum to Surgital’s research and development activities, which are designed to ensure an extensive and continually-evolving range of products.

De Gusto - our new kitchen academy and tasting room. A seedbed of skills and knowledge, our new De Gusto kitchen and tasting room is equipped with all the most modern kitchen technology. De Gusto is designed not only for Surgital’s clients but also and above all as a place where culinary culture is at home. The new room has a modular design which enables it to be put to all kinds of uses. It even features a small tiered viewing platform with benches, for practical cookery classes.

Our new trigeneration plant. SURGITAL S.p.A. - via Bastia, 16/1 - 48017 Lavezzola (RA) Surgital is investing in its local territory with a power generation project which reduces the environmental Emilia Romagna - ITALY impact of its activities. Opened in 2010, the new plant has a power output of over 6,000 kW/h and produces Tel +39 0545 80328 - Fax +39 0545 80121 heat and electricity from a methane-powered motor. The plant produces all the hot water, steam (for the www.surgital.com - [email protected] pasteurization lines) and chilled water (for the refrigeration bays) Surgital needs. The advantages of the new system are considerable – not just for the company but for the environment.

For more information visit us at www.surgital.com distributed by: