PASTIFICIO BACCHINI CHEF’S BEST FRIEND

FRESH FROZEN COLLECTION MADE IN EMILIA-ROMAGNA

Pastifi cio Bacchini is a brand

Surgital America, Inc. Customer service: 2805 North Commerce Parkway, Miramar, FL 33025 USA ph (954) 538 6891 [email protected] Adm. o ce: 350 Fifth Avenue 41st  oor, New york, NY 10118 www.pasti ciobacchini.com THERE ARE SO MANY WAYS TO SAY PASTA

Welcome to the world In our range you’ll of fresh pasta. This is find a lot more than the real thing: made traditional pasta like in Italy, with Italian and . ingredients, for the best Pastificio Bacchini will American restaurants. surprise you with new Our ingredients are creations, too. packed with flavor and Fresh pasta with are lovingly handled: flavorful fillings that’ll fresh eggs, durum really grab your wheat semolina, attention, like pear the best traditional and , or Italian , fish, and asparagus tips. shellfish, and crisp, firm They’re just waiting vegetables. You’ll find for your recipes. And abundance and variety your customers are just in every format we’ve waiting to try them. created. LET’S START WITH OUR FAMILY A TASTE OF NAME EMILIA-ROMAGNA, MEANS ITALY “PASTA FRESCA”

In good , Italy and lasagna. Yep, over just about how many that come from our In the little town of and their exacting true that machines is the center of the here the women still eggs to put in the family’s culinary Lavezzola in Emilia standards, we make it help us to make pasta universe. And the roll out pasta by hand, dough, or the kind wisdom; delicacies Romagna, where fresh by following the rules to a high standard, center of good food just like their mothers, of flour to use. They that have conquered pasta is essentially of the tradition that there’s another in Italy is Emilia- grandmothers, and also include the the kitchens of starred a religion, there’s a we’ve handed down principle that’s just as Romagna. Dishes great-grandmothers temperature and chefs. dynasty of pasta-makers from generation to true. It’s this: only taste from this region are did before them, humidity of the work that’s been hard at generation. buds that have been famed worldwide, but right on back to when environment. work for no fewer than Our children are by trained since birth on it’s only here that we Michelangelo was a Why take so much four generations. our side at all stages the authentic flavors really know how to boy. It’s thanks to this trouble? It’s simple: This is the Bacchini of making the product, of the Emilia-Romagna do fresh pasta. It’s experience that we you need perfect fresh family. The name has from selecting the tradition can recognize no coincidence that know all the secrets pasta to make tortellini, always been a byword ingredients to checking the very best fresh this region in Italy’s for making fresh pasta , ravioli, for “pasta fresca”, the quality of the final pasta. northwest has always that’s substantial and and all those fresh pasta, the very product. And they’re been the cradle of full-flavored, supple little jewel-caskets of best that can be had in with us when we taste fresh pasta, especially but firm. flavor that we offer. Emilia Romagna. Made the day’s production. , tortellini, These secrets aren’t They’re masterpieces exclusively for chefs Because although it’s FOUR WE WANT TO BE GOOD RULES YOUR ITALIAN FOR SECRET COOK GOOD PASTA

The ingredients may It’s more compact and Third rule: the sure the production Choosing us as And freezing, with our support in creating be few and simple, but the sauce adheres to environment where environment is always your partner brings years of experience, recipes, as well as it’s not so simple to it more evenly. Fresh the pasta is made has perfect. a landslide of gives you two more valuable information make quality fresh pasta made with durum to be mildly warm and advantages for your advantages. These like the best amount pasta. There are rules wheat semolina dives have the right level of restaurant, because are great ease of use per portion, its cost, you need to follow, and into the sauce, picks it humidity. it’s like having an extra and a total absence and the yield of each you break them at your up, and glorifies it. Fourth rule: the chef. Yes, we help out of waste because, individual format. peril. Second rule: the production environment in the kitchen, and since the pasta is That kind of First rule: the type of quality and quantity has to be constantly we give you a wide Individual Quick information makes flour. It absolutely has of the eggs. You need adjusted depending choice of formats Frozen, the chef uses all the difference in to be durum wheat at least five for every on the climate with constant quality only what’s needed. running a kitchen. semolina. Why? With 35 ounces of durum conditions outside. over time, exceptional But our partnership And it’ll make a big durum wheat semolina, wheat semolina. You’ll That’s why we have yield, high recipe- with you doesn’t difference to your the pasta has a better remember this every master pasta makers, friendliness and great stop at our products, success. yield. It’s also more time you see the vivid who constantly check resistance to the exceptional though supple, and it holds its yellow color of our all the variables of typical stresses of a they are. We also give shape when cooked. pasta. production and make restaurant. you our continual SEARCHING FOR OUR CHEESE THE BEST FILLINGS INGREDIENTS, ALWAYS

There are two main tips. Butternut squash to make a filling that an ingredient speaks With around 500 kinds results for yourself. PDO, Padano secret ingredients in - the Italian name, has the consistency volumes, but seeing of cheese, Italy gives Try our fiocchetti PDO, and making fresh pasta. zucca violina, literally we want and in which where it’s actually the best of its hills, with Valdostana PDO The first is experience, translates as “violin- the ingredients can be made brings the kind its mountains and PDO (Protected from the Val d’Aosta. and here we’re the shaped pumpkin”. clearly distinguished. of reassurance that its lush valleys. The Designation of Origin), That’s more than a undisputed champions. Borage, the leaf All to exalt the aroma makes it worth the choice is quite literally or our tortelli with long and tasty list: it’s The second is to use vegetable praised by and flavor. visit. Not just for us, staggering, and di bufala the best proof of our ingredients that were classical Latin poets. We’re so careful about but for you. centuries of tradition campana (made with commitment to quality created and grown Plump mushrooms our ingredients that we means that flavors buffalo milk). For that you could wish for. in Italy. These are filled with woodland personally go to select change from region to our fillings we use traditional Italian aromas. And of course them in the fields region, from city to city, both soft and hard products, and they cheeses, like ricotta, while they’re being and even from village cheeses: simple dairy get their unmistakable Gorgonzola, and grown. We actually to village. It’s actually ricotta or enriched flavor from our earth Parmigiano Reggiano. visit our cheeses while a major challenge to with cream, Taleggio and our climate. We cut these precious they’re maturing. It’s select the best of the PDO, Casatella, Tender asparagus ingredients by hand true that the taste of best. You can see the Robiola, Gorgonzola OUR FISH FILLINGS OUR VEGETABLE FILLINGS

The sea gives us Vegetables are one The choice is huge. have to be picked by intense yet delicate of the most widely We go in person to hand, one by one, from flavors, and we offer used and appreciated Treviso and Chioggia, the plant before they these flavors in our ingredients in the the part of the Veneto flower and harden. fillings. Our pasta Mediterranean diet. region famed for its Other vegetables that takes the best of the They are grown in large red radicchio leaf, to we offer are asparagus, catch, with grouper, vegetable gardens, choose the best. And rocket, chard, spinach, clams, prawns, lobster, and they really look then there’s butternut broccoli, and borage. and crab. Fresh and like gardens with their squash, zucca violina smoked salmon and plants in neat, ordered or “violin-shaped squid ink complete rows. These gardens pumpkin” which, like the list of the best give us authentic, all our vegetables, we seafood you could ever intense flavors. Flavors cut by hand with the wish for, in pasta filled that are captured artisan love that is our with creativity and in filled pasta from hallmark. And we have discovery. Pastificio Bacchini. artichokes, buds that OUR MUSHROOM OUR FRUIT AND TRUFFLE & NUT FILLINGS FILLINGS

Another chapter in too. And we do the There’s an old saying saying: you’ve got to our ongoing search same for the other in Italy: “Al contadino try it to believe it. for ingredients is kinds of mushroom non far sapere quanto Just as a chef cannot mushrooms and we select: porcini, è buono il formaggio but be tempted by truffles. We select our sfiandrina mushrooms, con le pere.” It means, our new creation that porcini mushrooms in honey mushrooms don’t tell the peasant combines the flavor the best season, when and champignon how well cheese goes of cheese - ricotta, they’re full and plump, mushrooms. And that with pears. Because Robiola, and when they still brings us to the queen if he found out, he’d PDO - with the taste of have that woodland of the Italian kitchen: stop giving us the Fuji apples, the most smell. We cut them the truffle. It still grows pears from his orchard. sophisticated of all. An by hand, so they’ll wild in Italy, and to find This proverb is the original creation from be easily seen in the it there are ancient inspiration for our Pastificio Bacchini, mixture. It’s not just methods which are fiocchi with cheese and and a great new the taste; consistency handed down from pears. There’s wisdom discovery to add to and texture matter, father to son. and truth in that old your menu. OUR REGIONAL PASTA COLLECTION SPECIALITIES

Y313 Y300 Cavatielli Romagnoli Ingredients: durum wheat semolina, water, salt. Ingredients: durum wheat semolina, wheat flour, eggs, water, salt. No. of servings per 2.2 lb: 10 No. of servings per 2.2 lb: 10

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fresh frozen pasta Y307 Ingredients: eggs, Parmigiano Reggiano P.D.O. cheese, Y308 breadcrumbs, wheat flour, salt, nutmeg. I Riminesi No. of servings per 2.2 lb: 9 Ingredients: soft weath flour, water, salt. No. of servings per 2.2 lb: 10

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Y310 Y311 Ingredients: Paccheri durum wheat semolina, whole Ingredients: durum wheat semolina, water. buckwheat flour (22%), water, salt. No. of servings per 2.2 lb: 9 No. of servings per 2.2 lb: 10

Suggested no. of Cod. Product Average Suggested weight Yield per serving Yield after Suggested No. of servings Weight 1 weight 1pc/oz per serving oz after cooking oz pieces per serving cooking % cooking time per carton carton lb Y300 Garganelli Romagnoli 0.053 3.5 5.3 66 +50 4-5 30 6.6

Y313 Cavatielli 0.06 3.5 5.3 58 +50 4-5 30 6.6

Y307 Passatelli 3.9 4.75 +25 1 13 3.3 Y308 I Riminesi 0.07 3.5 4.75 50 +35 2-3 30 6.6 Y310 Pizzoccheri 0.05 3.5 5.3 70 +50 4 15 3.3 Y311 Paccheri 0.5 3.9 5.8 8 +50 4-5 14 3.3

NOTE: Weights in lb/oz are converted from metric and may be rounded. SHORT PASTA

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Y301 Y302 Strigoli® Ingredients: Ingredients: wheat flour, water, salt. durum wheat semolina, water. No. of servings per2.2 lb: 10 No. of servings per 2.2 lb: 10

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Y406 Y407 Ingredients: Ingredients: durum wheat semolina, wheat flour, eggs, water, salt. durum wheat semolina, water. No. of servings per 2.2 lb: 10 No. of servings per 2.2 lb: 10

Y303 Y304 Bersaglieri Ingredients: Ingredients: durum wheat semolina, eggs, dehydrated tomatoes & durum wheat semolina, eggs, water, salt. spinach, water, salt. No. of servings per 2.2 lb: 10 No. of servings per 2.2 lb: 10

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Y309 Scialatielli Y305 Y306 Ingredients: Maccheroni al Torchio Strigoloni durum wheat semolina, water, salt. Ingredients: Ingredients: No. of servings per 2.2 lb: 10 durum wheat semolina, eggs, water, salt. durum wheat semolina, water, salt. No. of servings per 2.2 lb: 10 No. of servings per 2.2 lb: 10

Weight Nests Suggested weight Yield per serving Suggested no. of Yield after Suggested No. of servings Weight 1 Suggested no. of Cod. Product Cod. Product Average Suggested weight Yield per serving Yield after Suggested No. of servings Weight 1 per nest oz per carton per serving oz after cooking oz pieces per serving cooking % cooking time per carton carton lb weight 1pc/oz per serving oz after cooking oz pieces per serving cooking % cooking time per carton carton lb Y406 Bigoli 1.05 50 3.5 5.3 3 +50 8 15 3.3 Y301 Strigoli® 0.03 3.5 5.1 117 +45 4-5 30 6.6 Y407 Pici 1.05 50 3.5 6.7 3 +90 5-6 15 3.3 Y302 Orecchiette 0.05 3.5 5.3 70 +50 4-5 30 6.6 Y309 Scialatielli 0.056 3.5 5.3 63 +50 4-5 15 3.3 Y303 Bersaglieri 0.045 3.5 5.3 78 +50 4-5 30 6.6 Y304 Strozzapreti 0.06 3.5 5.3 58 +50 2-3 30 6.6 Y305 Maccheroni al Torchio 0.08 3.5 4.95 44 +40 2-3 15 3.3 Y306 Strigoloni 0.13 3.5 5.3 27 +50 4-5 15 3.3 NOTE: Weights in lb/oz are converted from metric and may be rounded. NOTE: Weights in lb/oz are converted from metric and may be rounded. LONG PASTA

Y401 Y402 Taglioline Gialle Taglioline Verdi Ingredients: durum wheat semolina, eggs, water, salt. Ingredients: durum wheat semolina, eggs, dehydrated spinach, water, salt. 0,12 in wide 0,12 in wide No. of servings per 2.2 lb: 10 No. of servings per 2.2 lb: 10 Y400 Y405 Tagliatelle Ingredients: durum wheat semolina, eggs, water, salt. Ingredients: durum wheat semolina, eggs, water, salt. 0,31 in wide 0,7 in wide No. of servings per 2.2 lb: 10 No. of servings per 2.2 lb: 10

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Y403 Y404 alla Chitarra Taglioline with squid ink Ingredients: durum wheat semolina, eggs, water, salt. Ingredients: durum wheat semolina, eggs, squid ink, water, salt. No. of servings per 2.2 lb: 10 0,12 in wide No. of servings per 2.2 lb: 10

Y408 Y409 Y410 Tagliatelle country style with eggs Fresh pasta spaghetti made with bronze die Rustic egg pappardelle Ingredients: Kronos durum wheat semolina, water. Ingredients: Ingredients: durum wheat semolina, eggs, water, salt. durum wheat semolina, eggs, water, salt. No. of servings per 2.2 lb: 9 No. of servings per 2.2 lb: 10 0,31 in wide No. of servings per 2.2 lb: 8

Suggested Nests Suggested Yield per Suggested No. of Weight Nests Suggested weight Yield per serving Yield after Suggested No. of servings Weight 1 Weight Yield after Suggested Weight 1 Cod. Product no. of pieces Cod. Product per weight per serving after no. of pieces servings per per nest oz per carton per serving oz after cooking oz cooking % cooking time per carton carton lb per nest oz cooking % cooking time carton lb per serving carton serving oz cooking oz per serving carton +70 3.3 Y401 Taglioline Gialle 0.9 58-60 3.5 6 4 2-3 15 Y400 Tagliatelle 0.9 58-60 3.5 6 4 +70 3 15 3.3 Y402 Taglioline Verdi 0.9 58-60 3.5 6 4 +70 2-3 15 3.3 Y405 Pappardelle 0.9 58-60 3.5 5.65 4 +60 3 15 3.3 Y403 Spaghetti alla Chitarra 1.75 30 3.5 5.65 2 +60 5-6 15 3.3 Y409 Fresh pasta spaghetti made with bronze die 1.05 66 4.25 6.35 4 +50 2-3 17 4.4 Taglioline with squid ink 0.9 58-60 3.5 6.7 4 +90 2-3 15 3.3 Y404 Y410 Rustic egg pappardelle 0.9 75-77 3.5 6 4 +70 3 20 4.4 Tagliatelle country style 1.05 57 3.7 6.2 4 +65 2-3 19 4.4 Y408 with eggs NOTE: Weights in lb/oz are converted from metric and may be rounded. NOTE: Weights in lb/oz are converted from metric and may be rounded. Y105 FILLED PASTA Green Grantortellone® with ricotta cheese and spinach Pasta ingredients: durum wheat semolina, eggs, dehydrated spinach, water. Filling ingredients 56%: ricotta cheese (67%), spinach leaves (22%), Grana Padano P.D.O. cheese, breadcrumbs, salt. No. of servings per 2.2 lb: 7

Y101 Green half-moon tortelli with ricotta cheese and spinach Pasta ingredients: durum wheat semolina, eggs, dehydrated spinach, water. Filling ingredients 50%: ricotta cheese (73%), spinach leaves (10%), Grana Padano P.D.O. cheese, breadcrumbs, parsley, salt. No. of servings per 2.2 lb: 9 Y104 Grantortellone® with ricotta cheese and spinach Pasta ingredients: durum wheat semolina, eggs, water. Filling Ingredients 56%: ricotta cheese (67%), spinach leaves (22%), Grana Padano P.D.O. cheese, breadcrumbs, salt. No. of servings per 2.2 lb: 7 Y217 Y106 Y216 Raviolacci with sea bass and citrus flavors Grancappeletto® Romagnolo Raviolacci with artichokes Pasta ingredients: durum wheat semolina, eggs, water. Pasta ingredients: Filling ingredients 56%: sea bass (56%), potato purée, extra-virgin olive Pasta ingredients: durum wheat semolina, eggs, water. Y100 durum wheat semolina, eggs, dehydrated artichokes, water. Filling ingredients 56%: oil, citrus juice (orange, lemon), citrus peel (orange, lemon), chive, garlic, Filling ingredients 56%: casatella cheese, Parmigiano Reggiano P.D.O. Half-moon tortelli ricotta cheese, artichokes (30%), Grana Padano P.D.O. cheese breadcrumbs, salt. pepper, salt. cheese, Grana Padano P.D.O. cheese, ricotta cheese, eggs, breadcrumbs, with ricotta cheese and spinach No. of servings per 2.2 lb: 7 No. of servings per 2.2 lb: 8 salt, spices. Pasta ingredients: durum wheat semolina, eggs, water. No. of servings per 2.2 lb: 7 Filling ingredients 50%: ricotta cheese (73%), spinach leaves (10%), Grana Padano P.D.O. cheese, breadcrumbs, parsley, salt. Y213 No. of servings per 2.2 lb: 9 ® Grantortellone with porcini mushrooms with Pasta ingredients: durum wheat semolina, eggs, water. wholemeal Filling ingredients 56%: ricotta cheese, porcini mushrooms, mixed flour mushrooms (champignons, shiitake, sfiandrina, mutable pholita), Grana Padano P.D.O. cheese, breadcrumbs, salt, parsley, garlic. No. of servings per 2.2 lb: 7

Y214 Cappellacci with pumpkin Pasta ingredients: durum wheat semolina, eggs, water. Filling ingredients 56%: baked pumpkin (65%), Parmigiano Reggiano Y111 P.D.O. cheese, breadcrumbs, sugar, amaretti biscuits, salt, nutmeg. Y227 Y219 No. of servings per 2.2 lb: 7 Cappeletti Romagnoli Pasta ingredients: durum wheat semolina, eggs, water. Raviolacci with porcini mushrooms Spelt raviolacci with cheese and walnuts Filling ingredients 32%: casatella cheese, Parmigiano Reggiano P.D.O. Pasta ingredients: durum wheat semolina, whole wheat durum semolina, eggs, water. Pasta ingredients: durum wheat semolina, eggs, whole grain spelt flour, water. cheese, Grana Padano P.D.O. cheese, breadcrumbs, eggs, salt, spices. Filling ingredients 56%: ricotta cheese, mixed mushrooms (21%) (Porcini-mushrooms, Filling ingredients 64%: ricotta cheese, other cheeses (21%) (Grana Padano No. of servings per 2.2 lb: 8 champignons, shiitake, sfiandrina-mushrooms, honey-mushrooms), Porcini mushrooms P.D.O. cheese, Casatella), walnuts (17%), breadcrumbs, parsley, salt, pepper. (8%), breadcrumbs, Grana Padano P.D.O. cheese, sunflower oil, salt, garlic. No. of servings per 2.2 lb: 7 No. of servings per 2.2 lb: 7

Yield per Suggested Suggested No. of Average Suggested weight Yield after Suggested No. of servings Weight 1 Average Yield per serving Suggested no. of Yield after Suggested Weight 1 Cod. Product serving after no. of pieces Cod. Product weight per servings per weight 1pc/oz per serving oz cooking % cooking time per carton carton lb weight 1pc/oz after cooking oz pieces per serving cooking % cooking time carton lb cooking oz per serving serving oz carton

Y100 Half-moon tortelli 0.25 3.9 5.1 16 +30 4-5 27 6.6 Y105 Green Grantortellone® 0.5 4.75 6 10 +25 4-5 22 6.6

Y101 Green half-moon tortelli 0.25 3.9 5.1 16 +30 4-5 27 6.6 Y216 Raviolacci with artichokes 0.65 4.95 5.45 8 +20 4-5 21 6.6

Y104 Grantortellone® with ricotta and spinach 0.5 4.75 6 10 +25 3-4 22 6.6 Y217 Raviolacci with sea bass and citrus flavors 0.65 4.6 5.45 7 +20 4-5 23 6.6 Y106 Grancapelletto® Romagnolo 0.52 4.75 6 9 +25 4-5 22 6.6 Y219 Spelt raviolacci with cheese and walnuts 0.65 4.95 5.1 8 +20 3-4 21 6.6 Y111 Cappelletti Romagnoli 0.11 4.2 6 38 +40 3-4 25 6.6 Y227 Raviolacci with porcini mushrooms 0.65 4.95 5.45 8 +20 4-5 21 6.6 Y213 Grantortellone® with porcini mushrooms 0.52 4.75 6 9 +25 4-5 22 6.6 NOTE: Weights in lb/oz are converted from metric and may be rounded. Y214 Capellacci with pumpkin 0.52 4.75 6 9 +25 4-5 22 6.6 Y208 Tortelli with pumpkin Pasta ingredients: durum wheat semolina, eggs, water. Filling ingredients 57%: baked pumpkin (70%), Parmigiano Reggiano P.D.O. cheese, breadcrumbs, sugar, amaretti biscuits, salt, spices. No. of servings per 2.2 lb: 7 Y218 Tortelli with , tomato and basil Pasta ingredients: durum wheat semolina, eggs, water. Y200 Filling ingredients 57%: buffalo mozzarella cheese (24%), buffalo ricotta cheese, tomato (20%), bread, basil (2%), salt, extra virgin olive oil, pepper. Tortelli with potato No. of servings per 2.2 lb: 7 Pasta ingredients: durum wheat semolina, eggs, water. Filling ingredients 57%: potato (59%), ricotta cheese, Grana Padano Y103 P.D.O. cheese, milk, natural flavoring, salt, spices. Y215 No. of servings per 2.2 lb: 7 Red-heart shaped pasta with buffalo mozzarella, Heart-shaped pasta with cheese tomato and basil Pasta ingredients: durum wheat semolina, eggs, water. Y201 Pasta ingredients: durum wheat semolina, eggs, dehydrated tomatoes, water. Filling ingredients 54%: cheeses (42%) (Taleggio P.D.O., Grana Tortellacci Toscani (with cheese) Filling ingredients 54%: mozzarella di bufala campana cheese (24%), Padano P.D.O., robiola, edamer), ricotta cheese, breadcrumbs, salt. buffalo ricotta cheese, sliced tomato (20%), basil (1%), extra virgin olive oil, No. of servings per 2.2 lb: 7 Pasta ingredients: durum wheat semolina, eggs, water. breadcrumbs, salt, pepper, nutmeg. Filling ingredients 50%: casatella cheese, ricotta cheese, Grana No. of servings per 2.2 lb: 7 Padano P.D.O. cheese, breadcrumbs, parsley, salt, garlic. No. of servings per 2.2 lb: 7 Y202 Y228 Tortelli with arrugola Tortelli with asparagus Pasta ingredients: durum wheat semolina, eggs, water. Pasta ingredients: durum wheat semolina, eggs, dried asparagus, dried spinach, Filling ingredients 57%: ricotta cheese, arrugola (17%), Grana water. Padano P.D.O. cheese, breadcrumbs, salt, spices. Filling ingredients 50%: ricotta cheese, asparagus (39%), Grana Padano No. of servings per 2.2 lb: 7 P.D.O. cheese, breadcrumbs, extra-virgin olive oil, onion, salt, garlic, pepper. No. of servings per 2.2 lb: 7 Y206 Fiocchi® with cheese and pears Pasta ingredients: durum wheat semolina, eggs, water. Filling ingredients 38%: cheeses (36%) (Robiola, Grana Padano P.D.O., Taleggio P.D.O., ricotta), pear (42%), breadcrumbs. No. of servings per 2.2 lb: 9 Y203 Panzerotti with ricotta cheese and spinach Y210 Pasta ingredients: durum wheat semolina, eggs, water. Tortelli with crabs & lobster Y211 Filling ingredients 60%: ricotta cheese (63%), spinach leaves (21%), Grana Pasta ingredients: durum wheat semolina, eggs, water. Rettangoli with salmon and dill Padano P.D.O. cheese, breadcrumbs, salt. No. of servings per 2.2 lb: 9 Filling ingredients 57%: shellfish (66%)(prawns, lobster, crab), ricotta Pasta ingredients: durum wheat semolina, eggs, dehydrated tomatoes, water. Filling ingredients 52%: cheese, Grana Padano P.D.O. cheese, breadcrumbs, parsley, fresh lemon fresh salmon (14%), ricotta cheese, smoked salmon juice, crab-lobster bisque, salt, pepper. (8%), cheese, breadcrumbs, salt, dill, shallot, parsley, pepper. No. of servings per 2.2 lb: 9 No. of servings per 2.2 lb: 8 Y204 Panzerotti with porcini mushrooms Y207 Y102 Y212 Pasta ingredients: durum wheat semolina, eggs, water. Fiocchetti with gorgonzola cheese Tortellacci with ricotta cheese and spinach Rettangoli with grouper Filling ingredients 60%: ricotta cheese, mixed mushrooms (34%) (porcini, Pasta ingredients: durum wheat semolina, eggs, water. Pasta ingredients: durum wheat semolina, eggs, water. Pasta ingredients: durum wheat semolina, eggs, water. champignons, shiitake, sfiandrina, mutable pholiota), Grana Padano P.D.O. Filling ingredients 40%: Gorgonzola P.D.O. cheese (48%), ricotta Filling ingredients 50%: ricotta cheese (70%), spinach leaves (19%), Filling ingredients 52%: grouper (76%), ricotta cheese, breadcrumbs, chives, cheese, breadcrumbs, dried porcini mushrooms (1%), salt. cheese, Grana Padano P.D.O. cheese, breadcrumbs, parsley, salt. Grana Padano P.D.O. cheese, breadcrumbs, salt. parsley, salt, pepper, garlic, shallot, wine, extra-virgin olive oil. No. of servings per 2.2 lb: 9 No. of servings per 2.2 lb: 7 No. of servings per 2.2 lb: 9 No. of servings per 2.2 lb: 9

Suggested no. of Cod. Product Average Suggested weight Yield per serving Yield after Suggested No. of servings Weight 1 Suggested weight 1pc/oz per serving oz after cooking oz cooking % cooking time per carton carton lb Average Suggested weight Yield per serving Yield after Suggested No. of servings Weight 1 pieces per serving Cod. Product no. of pieces weight 1pc/oz per serving oz after cooking oz cooking % cooking time per carton carton lb Y102 Tortellacci with ricotta and spinach 0.62 4.95 6.2 8 +25 4-5 21 6.6 per serving Y200 Tortelli with potato 0.62 4.95 6.2 8 +25 4-5 21 6.6 Y103 Heart-shaped pasta with cheese 0.6 4.75 5.65 8 +20 4-5 22 6.6 Y201 Tortellacci Toscani 0.62 4.95 6.2 8 +25 4-5 21 6.6 Y203 Panzerotti with ricotta and spinach 0.8 4.05 4.75 5 +15 5-6 27 6.6 Y202 Tortelli with arrugola 0.62 4.95 6.2 8 +25 4-5 21 6.6 Y204 Panzerotti with porcini mushrooms 0.8 4.05 4.75 5 +15 5-6 27 6.6 Y208 Tortelli with pumpkin 0.62 4.95 6.2 8 +25 4-5 21 6.6 Y206 Fiocchi® with cheese and pears 0.4 3.5 4.75 9 +35 4-5 27 6.6 Y210 Tortelli with crabs & lobster 0.62 4.25 5.1 7 +25 4-5 25 6.6 Y207 Fiocchetti with gorgonzola cheese 0.2 3.9 4.95 20 +25 4-5 27 6.6 Red heart-shaped pasta with buffalo Y211 Rettangoli with salmon and dill 0.39 3.9 4.6 10 +20 4-5 27 6.6 0.6 4.75 5.65 8 +20 4-5 22 6.6 Y215 mozzarella, tomato and basil Y212 Rettangoli with grouper 0.39 3.9 4.6 10 +20 4-5 27 6.6 Y218 Tortelli with mozzarella, tomato and basil 0.62 4.95 6.2 8 +25 4-5 21 6.6 Y228 Tortelli with asparagus 0.62 4.95 6.2 8 +25 4-5 21 6.6 NOTE: Weights in lb/oz are converted from metric and may be rounded. Potato Dumplings

Y209 Lunette with truffle Pasta ingredients: durum wheat semolina, eggs, water. Filling ingredients 48%: ricotta cheese, black truffle (7%) (Tuber aestivum Vittad), Parmigiano Reggiano P.D.O. cheese, whole milk, Y205 breadcrumbs, salt, natural flavoring. Margherite with fish No. of servings per 2.2 lb: 8 Pasta ingredients: durum wheat semolina, eggs, water. Y501 Filling ingredients 57%: fish (white fish fillets, shrimps, clams), ricotta Potato gnocchi (gold line) cheese, breadcrumbs, lemon juice, parsley, salt, spices. Ingredients: Y107 No. of servings per 2.2 lb: 8 Y500 Lunette with 4 cheeses potato purée (91%), soft wheat flour, eggs, salt, rice flour. Potato gnocchi (blue line) No. of servings per 2.2 lb: 6 Pasta ingredients: durum wheat semolina, eggs, water. Ingredients: Filling ingredients 48%: cheeses (41%) (Gorgonzola P.D.O., Taleggio Y221 potato purée (68%), wheat flour, durum wheat semolina, corn starch, P.D.O., Grana Padano P.D.O., robiola) ricotta cheese, breadcrumbs, salt. Margherite with apple salt, rice flour. No. of servings per 2.2 lb:7 Pasta ingredients: durum wheat semolina, eggs, water. No. of servings per 2.2 lb: 6 Filling ingredients 57%: ricotta cheese, apple (30%), robiola cheese, Grana Padano P.D.O. cheese, breadcrumbs. No. of servings per 2.2 lb: 8

Y222 Y504 Giganti with ricotta cheese and chard Large potato gnocchi Pasta ingredients: durum wheat semolina, eggs, water. Y502 Ingredients: Filling ingredients 47%: ricotta cheese (60%), chard (17%), Grana Padano potato purée (91%), soft wheat flour, eggs, salt, rice flour. P.D.O. cheese, breadcrumbs, salt. No. of servings per 2.2 lb: 8 Gnocchi with spinach No. of servings per 2.2 lb: 6 Ingredients: potato purée (68%), wheat flour, durum wheat flour, corn starch, Y223 dehydrated spinach leaves, rice flour, salt. No. of servings per 2.2 lb: 6 Giganti with porcini mushrooms Pasta ingredients: durum wheat semolina, eggs, water. Filling ingredients 47%: ricotta cheese, mushrooms (28%) (porcini, champignons, shiitake, sfiandrina, mutable pholiota), Grana Padano P.D.O. cheese, breadcrumbs, dried porcini mushrooms (1%), salt, parsley, garlic. No. of servings per 2.2 lb: 8 Y224 Giganti with ricotta cheese and asparagus Y508 Y503 Pasta ingredients: durum wheat semolina, eggs, water. Filling ingredients 47%: ricotta cheese (56%), asparagus (28%), Grana Gnocchi with pumpkin Small potato gnocchi Padano P.D.O. cheese, breadcrumbs, natural flavoring, onion, garlic. Ingredients: Ingredients: No. of servings per 2.2 lb: 8 potato purée (82%), pumpkin purée (14%), wheat flour, eggs, rice flour, potato purée (91%), wheat flour, eggs, salt, rice flour. Grana Padano P.O.D. cheese, sugar, salt, nutmeg. No. of servings per 2.2 lb: 7 No. of servings per 2.2 lb: 7

Suggested no. No. of Average Suggested weight Yield per serving Yield after Suggested Weight 1 Average Suggested weight Suggested no. of Yield per serving Yield after Suggested No. of servings Weight 1 Cod. Product of pieces per servings per Cod. Product weight 1pc/oz per serving oz after cooking oz cooking % cooking time carton lb weight 1pc/oz per serving oz pieces per serving after cooking oz cooking % cooking time per carton carton lb serving carton Y500 Potato gnocchi (blue line) 0.2 6.35 32 7.25 +16 1-2 55 22* Y107 Lunette with 4 cheeses 0.3 4.95 17 6 +20 4-5 21 6.6 Y501 Potato gnocchi (gold line) 0.2 6.35 32 7.25 +16 1-2 36 13.2** Y205 Margherite with fish 0.48 4.25 9 5.45 +30 5-6 25 6.6 Y502 Gnocchi with spinach 0.2 6.35 32 7.6 +20 1-2 55 22* Y209 Lunette with truffle 0.3 4.25 14 6 +20 4-5 25 6.6 Y503 Small potato gnocchi 0.08 4.75 59 5.65 +20 1 74 22* Y221 Margherite with apple 0.48 4.25 9 5.45 +30 5-6 25 6.6 Y504 Large potato gnocchi 0.3 5.65 19 6.52 +15 2 36 13.2** Y222 Giganti with ricotta cheese and chard 0.92 4.6 5 6.35 +40 6-7 23 6.6 Y508 Gnocchi with pumpkin 0.11 5.8 53 6.4 +10 1 60 22* Y223 Giganti with porcini mushrooms 0.92 4.6 5 6.35 +40 6-7 23 6.6 * 10 packs of 2.2 lb ** 6 packs of 2.2 lb Y224 Giganti with ricotta cheese and asparagus 0.92 4.6 5 6.35 +40 6-7 23 6.6 NOTE: Weights in lb/oz are converted from metric and may be rounded. FILLED GNOCCHI OVEN BAKED PASTA

Y505 Gnocchi with tomato and mozzarella cheese filling Gnocchi ingredients: potato purée (67%), wheat flour, rice flour, durum wheat semolina, corn starch, powdered milk, salt. Filling ingredients 20%: (77%) (tomato pulp (90%),mixed vegetables (onion, celery, carrot), extra virgin olive oil, sunflower oil, basil, salt, sugar, pepper), mozzarella cheese (10,7%), Grana Padano P.D.O. cheese, corn starch, potato flour. No. of servings per 2.2 lb: 6

Y109 Ricciole® with ricotta cheese and spinach Y506 Pasta ingredients: durum wheat semolina, eggs, water. Gnocchi with mushroom filling Filling ingredients 60%: ricotta cheese (84%), spinach leaves (7%), Gnocchi ingredients: potato purée (67%), wheat flour, breadcrumbs, Grana Padano P.D.O. cheese, salt. rice flour, durum wheat semolina, corn starch, powdered milk, salt. No. of servings per 2.2 lb: 8 Filling ingredients 20%: ricotta cheese, mixed mushrooms 25% (porcini (10%), champignons, shiitake, sfiandrina, honey mushrooms), Grana Padano P.D.O. cheese, sunflower oil, breadcrumbs, salt, parsley, garlic. No. of servings per 2.2 lb: 6

Y507 Gnocchi with Gorgonzola cheese filling Y110 Gnocchi ingredients: potato purée (67%), wheat flour, rice flour, durum Ricciole® with ricotta cheese and spinach, wheat semolina, corn starch, powdered milk, salt. with béchamel sauce Filling ingredients 20%: Gorgonzola P.O.D. cheese (45%), ricotta cheese, Pasta ingredients: durum wheat semolina, eggs, water. breadcrumbs, salt. Filling ingredients 35%: ricotta cheese (84%), spinach leaves (7%), No. of servings per 2.2 lb: 6 breadcrumbs, Grana Padano P.D.O. cheese, salt. Béchamel sauce (whole fat milk, butter, wheat flour, vegetable margarine, potato flour, salt). No. of servings per 2.2 lb: 8

Average Suggested Suggested no. Yield per Suggested No. of Average weight Diameter No. pieces Suggested no. Suggested weight No. of servings Weight 1 Yield after Weight 1 Cod. Product Cod. Product weight 1pc/ weight per of pieces per serving after cooking servings 1pc/oz 1pc/in per carton of pieces per serving per serving oz per carton carton lb cooking % carton lb oz serving oz serving cooking oz time per carton Ricciole® with ricotta cheese Y109 2.1-2.3 2.75-3.15 48-50 2 4.25 25 6.6 Y505 Gnocchi with tomato and mozzarella cheese filling 0.32 5.8 18 6.2 +6 1-2 36 13.2** and spinach Y506 Gnocchi with mushroom filling 0.32 5.8 18 6.2 +6 1-2 36 13.2** Ricciole® with ricotta cheese Y110 2.3-2.5 2.55 44-46 2 4.58-4.94 22/23 6.6 Y507 Gnocchi with Gorgonzola cheese filling 0.32 5.8 18 6.2 +6 1-2 36 13.2** and béchamel sauce

**6 packs of 2.2 lb

NOTE: Weights in lb/oz are converted from metric and may be rounded. NOTE: Weights in lb/oz are converted from metric and may be rounded. Y108 with ricotta cheese and spinach Pasta ingredients: durum wheat semolina, eggs, water. Filling ingredients 63%: ricotta cheese (66%), spinach leaves (22%), breadcrumbs, Grana Padano P.D.O. cheese, salt. No. of servings per 2.2 lb: 8

gastronomic tray

Y225 Crespelle with ricotta cheese and chard Pasta ingredients: whole fat milk, wheat flour, eggs, sugar, salt Filling ingredients 58%: ricotta cheese (71%), chard (20%), Grana Padano P.D.O. cheese, breadcrumbs, salt. No. of servings per 2.2 lb: 7

PRONTOSFOGLIA® are sheets of pre-cooked frozen egg pasta. Extremely practical and easy to use, they are a favorite with chefs who like to cook Y226 lasagna, timbales, and au- dishes. Crespelle with mushrooms Pasta ingredients: whole fat milk, wheat flour, eggs, sugar, salt G01 G02 Filling ingredients 58%: ricotta cheese, mixed ® ® mushrooms (15%) (porcini, champignons, shiitake, Prontosfoglia (yellow lasagna sheet) Prontosfoglia verde (green lasagna sheet) Ingredients: Ingredients: sfiandrina, honey-mushrooms), Grana Padano P.D.O. durum wheat semolina, eggs, water. durum wheat semolina, eggs, dehydrated spinach, water. L 18.9 in x W 10.4 in x D 0.35 in L 18.9 in x W 10.4 in x D 0.35 in cheese, salt No. of servings per 2.2 lb: 7

Suggested Suggested Weight 1pc/ Diameter No. pieces Suggested no. No. of servings Weight 1 Diameter No. pieces Suggested no. No. of servings Weight 1 Cod. Product weight per Cod. Product Weight 1pc/oz weight per oz 1pc/in per carton of pieces per serving per carton carton lb 1pc/in per carton of pieces per serving per carton carton lb serving oz serving oz Y225 Crespelle with ricotta cheese and chard 2.47-2.54 6.7 24 2 5.08 12 3.75 Y108 Cannelloni with ricotta and spinach 2.1 1.4-1.56 48-50 2 4.25 25 6.6 Y226 Crespelle with mushrooms 2.47-2.54 6.7 24 2 5.08 12 3.75 Weight Cod. Product Size of sheet in inch No. of sheets per pack No. per carton Weight per carton lb per pack lb G01 Prontosfoglia® 18.9x10.4x0.35 12 4.4 5 22

G02 Prontosfoglia® Verde 18.9x10.4x0.35 12 4.4 5 22 NOTE: Weights in lb/oz are converted from metric and may be rounded. NOTE: Weights in lb/oz are converted from metric and may be rounded. COOKING COOKING SUGGESTIONS SUGGESTIONS

Butter an oven dish and carefully Cover with béchamel or other sauce This is a pre-cooked pasta sheet and place the product inside. indicated in the recipe and sprinkle a therefore requires shorter cooking layer of grated Parmigiano Reggiano times. Prontosfoglia® sheets must be cheese all over. defrosted before cooking. A thin film separates the sheets of pasta, making them easier to use.

Drop the still frozen pasta into boiling water. Bring the water back to the boil and cook for 2 to 5 min, Note pasta to water ratio: 3.5 oz approx of pasta to 34 depending on the size and quantity of the pasta. Oven bake. Cooking times: Pan-cooking instructions: fl. oz. approx of water. Ricciole®, Cannelloni Crespelle Ricciole® can also be pan-cooked. Frozen: Frozen: 1) Heat the sauce in a large frying pan Pre-heated conventional oven: Pre-heated conventional oven: and add a little water to make it more 30/35 minutes at 350/390°F approx. 20 minutes at 365°F approx. liquid (the Ricciole® will absorb some of Pre-heated fan oven: Pre-heated fan oven: the sauce during cooking). 15/18 minutes at 350°F approx. 15 minutes at 350°F approx. 2) Add the Ricciole® to the frying pan, Microwave oven: Microwave oven: 5 minutes at 750 taking care not to lay one piece on top of 7/8 minutes at 750 watts. watts + 1 minute under the grill. another. Defrosted: Defrosted: 3) Cook as directed below. Using a Halve the times indicated above. Halve the times indicated above. spatula, turn the Ricciole® over once during cooking. Non-defrosted product. Conventional stove: 6-7 minutes over medium heat. Induction stove: 5 minutes at power setting 5/6.

New packaging: informative and convenient. Gently drain the pasta. Pour the pasta into a preheated pan, add your favorite dressing or sauce, then briefly sauté for a few seconds To help you in your work, we’ve even improved until well mixed. Serve immediately on a preheated our packaging. The outer package has an plate and enjoy. opening widget called a Ribbon Label, and it’s also your seal of guaranteed product quality. On the outer package you’ll find a clearly- printed, simply-worded list of ingredients and all the information you need on cooking times. And if that isn’t immediate enough, we’ve added product photos. When you open the box, you’ll find the second level of packaging. This is designed to give you even more convenience, speed and quality. It’s called the Surgipack, and it has an exclusive closing system that makes the pack easier to handle and at the same time keeps the aroma of the pasta intact. Another advantage of the Surgipack is you can Deep frozen product. All pictures show are for illustration purpose only. find it immediately in the freezer. Admit it: For further details about product characteristics, list of ingredients and possible allergens, please refer to the technical data sheets. The product is not suited for any purposes other than the ones indicated. no-one’s ever given you packaging like this. SURGITAL IN ITALIA OUR DE GUSTO WHERE IT ALL CULINARY SCHOOL BEGINS FOR CHEFS ONLY

SA 8000 Certified Social Accountability System

All the products we products. The figures for analysis. We also To combat allergens, De Gusto, the kitchen equipment, Italian products that offer are made at our speak for themselves: monitor process we adopt techniques University of Pasta, La Sala is the fulcrum have been exported Surgital Italia facilities. we’re a big food parameters, and we across the entire is the heart of our of the Research & worldwide for decades. We are the leading company that has conduct inspections production chain to company: kitchen, Development center. Italian maker of frozen succeeded in keeping and hygiene checks contain the risk of tasting salon, school, It offers chefs the fresh pasta for the its artisanal-quality on our staff, on cross-contamination. and (literally) melting opportunity to try new catering trade. We heart. equipment and on pot of culinary culture products and recipes, have 72,000 square All Surgital Italia the work environment. and study. and it’s also a place yards of surface area, products give absolute In addition to With 80 places where young chefs can 91,000 cubic yards priority to food complying with legal available, De Gusto meet the big names of refrigeration space safety. Our Quality microbiological is a major resource in the restaurant and 38,270 square Control department standards, our where knowledge, business. yards of production checks all steps of products also meet sharing, and work “De Gusto” is an area. Every day we production, regularly our internal (higher) are all cultivated and established institution make 149 tons of fresh taking samples of standards. All our developed. in Italy, where it fosters pasta, 8.8 tons of raw ingredients and products are made with Equipped with the the exceptionally sauces and over 300 finished products non-GM ingredients. very latest modern high quality of the COMPETITIVENESS AND RESPECT FOR THE ENVIRONMENT

In its decision to adopt • A methane-fuelled Total monthly a sustainable approach trigeneration facility reduction in CO2 to energy production, with power output of emission: 707 Surgital is investing 6000 kW/h tons, equivalent to locally and reducing approximately 2,7 the enviromental Part of the power million miles covered impact of its activity. produced by the new by a latest-generation plant meets internal car. As part of these consumption needs, efforts, we have built while the surplus an integrated power is injected into the generation plant national grid. consisting of: • A 600 Kw/h power • A photovoltaic plant using oil-free system with output turbine technology capacity of 1000 kW/h (Aerospace industry patent). PASTIFICIO BACCHINI CHEF’S BEST FRIEND

FRESH FROZEN PASTA COLLECTION MADE IN EMILIA-ROMAGNA ITALY

Pastifi cio Bacchini is a brand

Surgital America, Inc. Customer service: 2805 North Commerce Parkway, Miramar, FL 33025 USA ph (954) 538 6891 [email protected] Adm. o ce: 350 Fifth Avenue 41st  oor, New york, NY 10118 www.pasti ciobacchini.com