14th edition NO PIECE IS LIKE ANOTHER ≠ ≠ ≠ ≠

Divine Creazioni. Nothing’s perfect...

And since nothing’s perfect, Divine Creazioni makes a virtue out of imperfection. Created to emulate all the characteristics of hand-made pasta, the pasta in the Divine Creazioni range has a rich yellow colour due to its high egg content - 8 eggs for every kilo of durum wheat flour - and a texture remarkably similar to hand-rolled pasta. The fillings are of the highest quality and include selected Italian DOP ingredients.

But what’s most distinctive about Divine Creazioni pasta is its similarity to hand-made pasta, with slightly irregular shapes that mean no piece is like another. Each piece is unique, and that’s something that’s immediately visible - and very attractive - when the pasta is on the plate. Distinctively unique.

Divine Creazioni. Perfect for quality catering!

Divine Creazioni pasta is unique in every way. A masterpiece of fresh pasta, developed by Surgital for chefs who value the authentic flavours of a great Italian tradition and want to offer a product of superlative value without giving up on the undeniable advantages of deep freezing.

Divine Creazioni is the prestige range of Surgital, ’s leading producer of fresh pasta for the catering sector. It’s a range that combines time-honoured expertise in pasta-making with a forward-looking, enterprising spirit, technological innovation, a passion for perfection, and a love of our region and its gastronomic tradition. Divine Creazioni. Never equalled!

Only an insider’s knowledge of the art of pasta-making - which Surgital, as a company created and still based in Romagna, can claim as its birthright - and highly refined technology developed with the old-fashioned methods in mind could obtain such exceptional results. No factor was overlooked in the long period of research which culminated in this range.

First the format: the authentic and traditional shape that nowadays can be difficult to find even in local fresh pasta stores. Some of these formats are very large, with generous fillings that make for an exceptionally rich flavour.

The fillings are made from selected ingredients including Italian DOP produce, with interesting and innovative combinations that appeal to the imagination, some of them created with the valuable input of Michelin-starred chefs.

Divine Creazioni. Always practical.

Divine Creazioni is a tribute to tradition: but as a Surgital product it’s also a range that’s rich in innovation, something that’s most evident in its service content - specially designed for the catering sector.

And since it comes in packs of a maximum weight of 2 kg, Divine Creazioni pasta is extremely convenient. Large-format filled pasta is packed in special trays designed to keep the pasta pieces separate and avoid broken corners.

To ensure impeccable presentation every time, Surgital adds an extra 100 g to every pack of long pasta to compensate for any broken pieces. All packages are re-sealable after opening.

DIVINA CREAZIONE N°1 Tortellini alla moda di Bologna (with meat)

Pasta ingredients: durum wheat semolina, eggs. Filling ingredients 37%: Parmigiano Reggiano DOP , mortadella 38%, pork meat, sunflower oil, nutmeg, wine, salt, rosemary, garlic, pepper. Suggested weight per serving: about 90 g

THE FILLING What exactly constitutes the “authentic” filling of tortellini bolognesi has been the subject of dispute for centuries. There are many theories, some of them patently false, such as the claim that 4 types of meat are required, or 3, or 2. Surgital’s Tortellini alla moda di Bologna are made to the recipe which specifies pork braised in wine with spices, herbs, mortadella, Parmigiano Reggiano cheese and the indispensable nutmeg. ( The result – an extraordinarily rich and intense flavour.

[ NOTE ON TORTELLINI ALLA MODA DI BOLOGNA ] The weight of the individual Cooking % product yield pieces varies Width varies % filling time after cooking

from 1,9 to 1,95 g from 17 to 19 mm 37% 3 - 4 +35% The size of the pasta is the real one

DIVINA CREAZIONE N°2

Balanzoni al Parmigiano Reggiano (with Parmigiano Reggiano cheese)

Pasta ingredients: durum wheat semolina, eggs. Filling ingredients 52%: Parmigiano Reggiano DOP cheese 44%, , bread crumbs, eggs, salt, nutmeg. No. of pieces per portion: 10 (about 140 g)

THE FILLING With Parmigiano Reggiano cheese seasoned for 30 months (45% of filling). Parmigiano Reggiano cheese – the king of , often imitated but never matched, and as tasty as it is nourishing – gives our Balanzone its full-bodied flavour and enticing aroma. They also contain nutmeg, with a little cheese and ricotta ( cheese as binder.

[ NOTE ON BALANZONI AL PARMIGIANO REGGIANO ] The weight of the individual Cooking % product yield pieces varies Width varies % filling time after cooking

from 13 to 14 g from 35 to 37 mm 52% 5 - 6 +33% DIVINA CREAZIONE N°3 Bauletti® alla mediterranea (with sheep’s salted ricotta, dried tomatoes and black olives)

Pasta ingredients: durum wheat semolina, eggs. Filling ingredients 62%: sheep’s salted ricotta, ricotta, black olives, dried tomatoes in oil, bread crumbs, salt, parsley. No. of pieces per portion: 6 (about 130 g)

THE FILLING Packed with rich Mediterranean flavours: black olives, sundried tomatoes, and ricotta made from sheep’s and cow’s milk. Salted sheep’s milk ricotta is a special kind of whey cheese which is surface-salted and seasoned for a period ranging from 10 days to 1 month, during which time it loses at least 50% of its water content [ NOTE ON BAULETTI® ALLA MEDITERRANEA ] and gains a sharper flavour. The weight of the individual Cooking % product yield ( pieces varies Width varies Length varies % filling time after cooking from 18 to 23 g from 55 to 65 mm from 40 to 50 mm 62% 5 - 6 +20% The size of the pasta is the real one

DIVINA CREAZIONE N°4 Castelmagni® (with DOP cheese)

Pasta ingredients: durum wheat semolina, eggs. Filling ingredients 62%: Castelmagno DOP cheese 31%, ricotta, bread crumbs, salt. No. of pieces per portion: 6 (about 130 g)

THE FILLING Castelmagno DOP cheese accounts for 31% of the filling. Made in the small towns of Castelmagno, Monterosso and in the mountainous , owes its distinctively aromatic flavour to the sweet mountain grasses on which the cows which produce the cheese – only those of the local Piedmontese breed – graze during the summer pasturing season. It’s made from the milk of cows milked twice daily. Small amounts of ewe’s or goat’s milk are occasionally added. The cheese is then seasoned for a few months in cool, humid caves. When aged for longer periods, Castelmagno takes on a golden yellow colour, with some blue veining. It’s considered one of the finest Italian cheeses. [ NOTE ON CASTELMAGNI® ] ( The weight of the individual Cooking % product yield pieces varies Width varies Length varies % filling time after cooking

from 18 to 23 g from 55 to 65 mm from 40 to 50 mm 62% 5 - 6 +20% [ NOTE ON STRICHETTI ALL’UOVO ]

The weight of the individual Cooking % product yield pieces varies Width varies Length varies time after cooking

from 1 to 1,10 g from 17 to 22 mm from 35 to 49 mm 1 - 2 +60%

EVERY NEST HAS 5 DIFFERENT DIVINA CREAZIONE N°5 CUTS!! ( ) DIVINA CREAZIONE N°6 Strichetti all’uovo ® Garbugli Pasta ingredients: durum wheat semolina, eggs, salt. Pasta ingredients: durum wheat semolina, eggs, salt. Suggested weight per serving: about 80 g

No. of nests per portion: 3 (about 80 g)

[ NOTE ON GARBUGLI® ]

The weight of the individual Cooking % product yield nest varies Width varies Length varies time after cooking

from 23 to 27 g every nest has different cuts 2 - 3 +75%

DIVINA CREAZIONE N°7

® EVERY NEST Intrighi HAS 5 DIFFERENT Pasta ingredients: durum wheat CUTS! semolina, eggs, salt. ! No. of nests per portion: 3 (about 80 g) ( )

[ NOTE ON INTRIGHI® ] The weight of the individual Cooking % product yield nest varies Width varies Length varies time after cooking

from 23 to 27 g every nest has different cuts 2 - 3 +68% The size of the pasta is the real one

DIVINA CREAZIONE N°5

DIVINA CREAZIONE N°8 Fossatelli® del Rubicone (with Fossa cheese)

Pasta ingredients: durum wheat semolina, eggs. Filling ingredients 62%: di Sogliano DOP cheese 17%, ricotta, bread crumbs, salt, pepper. No. of pieces per portion: 6 (about 130 g)

THE FILLING Formaggio di Fossa di Sogliano DOP cheese accounts for 17% of the filling. Formaggio di Fossa di Sogliano DOP cheese is made only from ewe’s milk and is a typical product of Sogliano del Rubicone. It’s seasoned for three months in the town’s former grain repositories, which were excavated from soft volcanic tuff rock. Hence the name fossa – “pit”. The cheese is aged in a high-humidity atmosphere at a constant temperature, resulting in a consistency, aroma and taste ( which are quite unique, with some distinctively brushwood notes. [ NOTE ON FOSSATELLI® DEL RUBICONE ]

The weight of the individual Cooking % product yield pieces varies Width varies Length varies % filling time after cooking

from 18 to 23 g from 65 to 75 mm 50 mm 62% 5 - 6 +18% DIVINA CREAZIONE N°9 Raviolotti al di Pienza e pinoli (with pecorino di Pienza cheese and pine nuts)

Pasta ingredients: durum wheat semolina, eggs Filling ingredients 62%: pecorino di Pienza cheese 26%, ricotta, toasted pine nuts 7%, bread crumbs, salt, pepper.

No. of pieces per portion: 6 (about 130 g)

THE FILLING Pecorino di Pienza cheese accounts for 25% of the filling. Pecorino di Pienza is a DOP - certified cheese produced in the Tuscan city of Pienza, where it is seasoned for 2-6 months. It’s made according to strict production methods, and manual preparation by experienced cheesemakers is a decisive factor in the quality of the cheese. The rind is rubbed with olive oil for 3 months, then with tomato, olive marc and ashes. Depending on the exact form of treatment, the colour of the rind varies. The paste is straw-yellow, with a pronounced flavour.

NOTE ON RAVIOLOTTI AL PECORINO DI PIENZA E PINOLI ( [ ]

The weight of the individual Cooking % product yield pieces varies Width varies Length varies % filling time after cooking

from 18 to 23 g from 65 to 75 mm 50 mm 62% 5 - 6 +18% The size of the pasta is the real one

DIVINA CREAZIONE N°10 Ravioloni con crema di ricotta di bufala e foglioline di spinaci (with buffalo ricotta and baby spinach leaves)

Pasta ingredients: durum wheat semolina, eggs Filling ingredients 67%: buffalo ricotta 66%, baby spinach leaves 23%, bread crumbs, salt, pepper. No. of pieces per portion: 3 (about 150 g)

THE FILLING Buffalo ricotta accounts for 66% of the filling. Of the many varieties of ricotta made in Italy, the kind made from buffalo’s milk is distinctive for its sweetish flavour and for its texture, which is less granular than other kinds of ricotta. It’s produced in the countryside around Caserta, Salerno and Naples. Selected baby spinach – the crispiest and tastiest leaves – accounts for 23% ( of the filling.

[ NOTE ON RAVIOLONI CON CREMA DI RICOTTA DI BUFALA E FOGLIOLINE DI SPINACI ]

The weight of the individual Cooking % product yield pieces varies Width varies Length varies % filling time after cooking

from 40 to 52 g from 78 to 88 mm from 65 to 75 mm 67% 7 - 8 +15% DIVINA CREAZIONE N°11 Panciotti® con melanzana e (with aubergine and scamorza cheese)

Pasta ingredients: durum wheat semolina, eggs. Filling ingredients 66%: grilled aubergine 59%, scamorza cheese 12%, ricotta, DOP cheese, DOP cheese, parsley, basil, extra virgin olive oil, sunflower oil, salt, garlic, shallot, pepper. No. of pieces per portion: 4 (about 130 g)

THE FILLING A combination inspired by southern . A cuisine that’s full-bodied and robust, and particularly strong on vegetables. All Grana Padano (and Pecorino Romano cheese used in the fillings is DOP-certified.

[ NOTE ON PANCIOTTI® CON MELANZANA E SCAMORZA ]

The weight of the individual Diameter Cooking % product yield pieces varies of a piece % filling time after cooking

from 32 to 33 g 70 mm 66% 7 - 8 +15% The size of the pasta is the real one

DIVINA CREAZIONE N°12 Triangoli al pesce spada (with swordfish)

Pasta ingredients: durum wheat semolina, eggs. Filling ingredients 59%: braised swordfish 65%, ricotta, wild fennel, parsley, bread crumbs.

No. of pieces per portion: 5 (about 125 g)

THE FILLING One of the Mediterranean’s most prized species, swordfish is appreciated for its lean yet tasty flesh. The swordfish used in the filling for our Triangoli is deep frozen as soon as it’s caught to lock in its distinctive, ozone-rich flavour. It’s gently braised with white wine and fresh wild fennel to keep all its fragrance intact. [ NOTE ON TRIANGOLI AL PESCE SPADA ]

The weight of the individual (Cooking % product yield pieces varies Width varies Length varies % filling time after cooking

from 24 to 25 g 70 mm 80 mm 59% 6 - 7 +15% DIVINA CREAZIONE N°13 Panciotti® con cappesante e gamberi dei mari del Nord (with scallops and North Sea prawn)

Pasta ingredients: durum wheat semolina, eggs. Filling ingredients 66%: braised scallop 24% (scallop 85%, extra virgin olive oil, sunflower oil, coriander, garlic), North Sea prawn 23,5%, ricotta, cheese, bread crumbs, salt. No. of pieces per portion: 4 (about 130 g)

THE FILLING The filling comprises 24% braised scallops and 23.5% North Atlantic prawns. The scallops are fished in the South Pacific. Both parts of the scallop – flesh ( and coral – are used in the filling.

[ NOTE ON PANCIOTTI® CON CAPPESANTE E GAMBERI DEI MARI DEL NORD ]

The weight of the individual Diameter Cooking % product yield pieces varies of a piece % filling time after cooking

from 32 to 33 g 70 mm 66% 7 - 8 +15% The size of the pasta is the real one

Panciotti® con cappesante e gamberi dei mari del Nord DIVINA CREAZIONE N°14 (with scallops and North Sea prawn) Raviolotti con polenta e DOP (with polenta and Montasio DOP cheese)

Pasta ingredients: durum wheat semolina, eggs. Filling ingredients 62%: polenta 74% (water, corn, flour, salt), Montasio DOP cheese 25%, salt. No. of pieces per portion: 6 (about 130 g)

THE FILLING Montasio DOP cheese accounts for 25% of the filling. Montasio cheese has been produced since 1200 in the upper pastures of the region of Friuli. Made from cow’s milk, the cheese is pasteurized and ripened, and then heated to help it set. The curd is then broken up into particles approximately the size of rice grains, using a utensil called a “lyre” after its resemblance with the musical instrument. It’s then allowed to set for around half an hour before being extracted with a cloth. After standing for a day it’s immersed in salt water for 48 hours. It’s then dried, salted and seasoned – for 4-6 months in the case of the Montasio used in our filling.

[ NOTE ON RAVIOLOTTI CON POLENTA E MONTASIO DOP ] ( The weight of the individual Cooking % product yield pieces varies Width varies Length varies % filling time after cooking

from 18 to 23 g from 65 to 75 mm 50 mm 62% 5 - 6 +18% DIVINA CREAZIONE N°15

Ravioloni con formaggio Asiago DOP e radicchio rosso di Treviso IGP (with Asiago DOP cheese and radicchio rosso di Treviso IGP)

Pasta ingredients: durum wheat semolina, eggs. Filling ingredients 67%: Asiago DOP cheese 29%, braised radicchio rosso di Treviso IGP 24% (radicchio rosso di Treviso 89%, extra virgin olive oil, onion, Port wine, salt, pepper), ricotta, bread crums, salt, pepper.

No. of pieces per portion: 3 (about 150 g)

THE FILLING Asiago DOP cheese accounts for 29% of the filling. Asiago is produced in the Alpine summer pastures of the region of Veneto. It has a smooth, even rind, a crumbly paste and a few small and sparsely distributed holes. Asiago is seasoned for several months, sometimes for up to 2 years. The Asiago DOP used in the filling of our Ravioloni is a semi- mature cheese which has been seasoned for 4-6 months, during which ( time it gains its sweet but not overwhelming flavour.

[ NOTE ON RAVIOLONI CON FORMAGGIO ASIAGO E RADICCHIO ROSSO DI TREVISO ]

The weight of the individual Cooking % product yield pieces varies Width varies Length varies % filling time after cooking

from 40 to 52 g from 78 to 88 mm from 65 to 75 mm 67% 7 - 8 +15% The size of the pasta is the real one

DIVINA CREAZIONE N°16

Quadrelli con agnello e timo (with lamb and thyme)

Pasta ingredients: durum wheat semolina, eggs. Filling ingredients 55%: lamb meat 45%, ricotta, thyme, spinach, stock, Parmigiano Reggiano DOP cheese, bread crumbs, onion. No. of pieces per portion: 9 (about 120 g)

THE FILLING A filling with all the fragrance of tradition. Made from carefully selected Scotch lamb, one of the world’s most prized breeds. This highly nutritious meat goes beautifully with thyme, an aromatic herb whose qualities ( have been appreciated since ancient times in the countries of the Mediterranean.

[ NOTE ON QUADRELLI CON AGNELLO E TIMO ]

The weight of the individual Cooking % product yield pieces varies Width varies Length varies % filling time after cooking

from 10 to 14 g from 45 to 55 mm from 42 to 52 mm 55% 6 - 7 +20% DIVINA CREAZIONE N°17 Quadrelli con Chianina e cardoncelli (with Chianina beef meat and cardoncelli mushrooms)

Pasta ingredients: durum wheat semolina, eggs. Filling ingredients 55%: Chianina beef meat 55%, braised cardoncelli mushrooms 4%, stock, Parmigiano Reggiano DOP cheese, bread crumbs, eggs, sunflower oil, parsley, red wine, garlic, salt, pepper. No. of pieces per portion: 9 (about 120 g)

THE FILLING Divina Creazione no. 17 pays tribute to two of the culinary treasures of central and southern Italy with a filling combining two prized ingredients: king oyster mushrooms and Chianina beef. The king oyster mushroom is a rare Mediterranean fungus which in Italy can only be found – in limited quantities – in the countryside of the Murgia, around Bari, Taranto and Basilicata. Although a strongly-scented mushroom, it doesn’t overwhelm the flavour of other ingredients. Instead it has a pleasant, delicate taste which nicely enhances the flavour of prize Chianina beef, produced only from livestock raised in the Val di Chiana region.

NOTE ON QUADRELLI CON( CHIANINA E CARDONCELLI [ ] The weight of the individual Cooking % product yield pieces varies Width varies Length varies % filling time after cooking

from 10 to 14 g from 45 to 55 mm from 42 to 52 mm 55% 6 - 7 +20% The size of the pasta is the real one

DIVINA CREAZIONE N°18

Bauletti® con ricotta di pecora e pistacchi di Sicilia (with sheep’s ricotta and Sicily pistachios)

Pasta ingredients: durum wheat semolina, eggs. Filling ingredients 62%: sheep’s ricotta 86%, pistachios 9%, bread crumbs, salt, pepper. No. of pieces per portion: 6 (about 130 g)

THE FILLING “Green gold” – that’s the name given to the Bronte pistachio, grown in the Sicilian hill town of Bronte. A sweet, delicate and aromatic nut which is universally acknowledged as unique, here ( combined with tasty sheep ricotta cheese.

[ NOTE ON BAULETTI® CON RICOTTA DI PECORA E PISTACCHI DI SICILIA ] The weight of the individual Cooking % product yield pieces varies Width varies Length varies % filling time after cooking

from 18 to 23 g from 55 to 65 mm from 40 to 50 mm 62% 5 - 6 +20% DIVINA CREAZIONE N°19 Quadrelli di cacao con scorza d’arancia (Cocoa Quadrelli with orange peel)

Pasta ingredients: durum wheat semolina, eggs, powdered cocoa. Filling ingredients 55%: ricotta, orange juice 20%, orange peel 13%.

No. of pieces per portion: 9 (about 120 g)

THE FILLING This recipe uses a combination of flavours which is highly esteemed among pastry chefs but absolutely unknown in the world of fresh pasta. It features Divine Creazioni’s rich, cocoa-flavoured pasta with a filling of ricotta and orange peel, an inspired combination which lends itself (to all kinds of creativity in the kitchen.

[ NOTE ON QUADRELLI DI CACAO CON SCORZA D’ARANCIA ] The weight of the individual Cooking % product yield pieces varies Width varies Length varies % filling time after cooking from 10 to 14 g from 45 to 55 mm from 42 to 52 mm 55% 2 - 3 +18% The size of the pasta is the real one

DIVINA CREAZIONE N°20

Bauletti® ripieni all’astice (with lobster)

Pasta ingredients: durum wheat semolina, eggs. Filling ingredients 62%: lobster 33%, crab, mashed potatoes (potatoes, lobster broth, extra-virgin olive oil, rosemary), salt, mint, white pepper.

No. of pieces per portion: 5 (about 110 g)

THE FILLING The king of crustaceans, a rare and noble creature that’s prized for its exceptionally tasty and succulent flesh, lobster, is the key ingredient of this new filling that’s been carefully developed to strike the perfect balance of flavours – rich and sapid and set ( off to perfection by a pinch of mint. [ NOTE ON BAULETTI® RIPIENI ALL’ASTICE ] The weight of the individual Cooking % product yield pieces varies Width varies Length varies % filling time after cooking

form 18 to 23 g from 55 to 65 mm from 40 to 50 mm 62% 5 - 6 +20% i rivoluzionari: a new concept in pasta. Sauce inside for an explosion of flavour.

> A surprising liquid filling whose intense DIVINA CREAZIONE N°21 DIVINA CREAZIONE N°22 flavour explodes on the palate at the first bite. I Carbonari I Caciopepe > A new bite-size format that’s just the right (with carbonara filling) (with pecorino cheese size to be eaten whole. Pasta ingredients: durum wheat semolina, eggs. and pepper filling) Filling ingredients 60%: guanciale 24%, Pecorino cheese, Every piece is unique. Pasta ingredients: durum wheat semolina, eggs. Parmigiano Reggiano DOP cheese, whole milk, egg yolk, food > Filling ingredients 60%: Pecorino cheese 42%, pepper, gelatine, potato starch, extra virgin olive oil, pepper, garlic. > Ultra-thin pasta. whole milk, cream, food gelatine, potato starch, salt. Two exceptionally delicate fillings inspired No. of pieces per portion: 16 (about 100 g) No. of pieces per portion: 16 (about 100 g) > by italian tradition.

[ NOTE ON I CARBONARI AND I CACIOPEPE ] The weight of the individual Cooking % product yield pieces varies Width varies Length varies % filling time after cooking

from 4 to 7 g from 31 to 38 mm from 31 to 38 mm 60% 1 - 2 +15% DIVINA CREAZIONE N°24

Scrigni con di Puglia (with Apulia burrata cheese) Pasta ingredients: durum wheat semolina, eggs Filling ingredients 71%: burrata cheese 59%, ricotta, extra- virgin olive oil, bread, food gelatine, eggs, salt, pepper. No. of pieces per portion: 6 (about 130 g)

THE FILLING Scrigni with Apulia burrata cheese are a tribute to a classic peasant cheese that has risen to international fame and is much appreciated for the intensity and freshness of its flavour. Created last century in Apulia, burrata is made with filling af scraps left over from the production of mixed with cream and enclosed in a casing of stretched-curd cheese. It’s still made in the classic pouch shape and comes wrapped in sdphodel leaves. Burrata makes up 61% of the filling of Scrigni with Apulia burrata, with Apulia extra-virgin olive oil adding ( a slightly sharp note.

[ NOTE ON SCRIGNI CON BURRATA DI PUGLIA ] The weight of the individual Cooking % product yield pieces varies Width varies Length varies % filling time after cooking

from 18 to 23 g from 38 to 47 mm from 53 to 60 mm 71% 2 - 3 +20% The size of the pasta is the real one

DIVINA CREAZIONE N°25

Scrigni ai funghi porcini (filled with porcini mushrooms) Pasta ingredients: durum wheat semolina, eggs Filling ingredients 71%: porcini mushrooms 68%, potatoes, blueberries, leek, extra-virgin olive oil, food gelatine, salt, thyme, pepper, garlic. No. of pieces per portion: 6 (about 130 g)

THE FILLING Porcini mushrooms and no other kind - that’s what goes into the filling of Scrigni filled with porcini mushrooms. Porcini mushrooms are loved and appreciated everywhere for the firm white flesh of their caps, their delicate but intense flavour and their lingering woody fragrance. Porcini mushrooms account for 80% of the filling, which also contains potato and leek: both offer a delicate counterpoint to the predominant flavour, while the additional blueberry offsets the earthy flavour and ( intesifies the mushroom colour of the filling.

[ NOTE ON SCRIGNI AI FUNGHI PORCINI ] The weight of the individual Cooking % product yield pieces varies Width varies Length varies % filling time after cooking

from 18 to 23 g from 38 to 47 mm from 53 to 60 mm 71% 2 - 3 +20% DIVINA CREAZIONE N°26

Panciotti® con punte di asparagi e mascarpone (with asparagus tips and mascarpone cheese)

Pasta ingredients: durum wheat semolina, eggs Filling ingredients 66%: asparagus 40%, ricotta, mascarpone cheese 3,5%, Grana Padano DOP cheese, bread, extra-virgin olive oil, onion, salt, garlic, pepper.

No. of pieces per portion: 4 (about 130 g)

THE FILLING Green asparagus accounts for 40% of the filling. Only the tipsof the asparagusare used, in two different sizes to obtain maximum flavour and texture. The tips are lightly roasted, then pan-fried and roughly chopped, while still slightly crunchy, with a vivid green colour that’s clearly visible in the fillig. The addition of mascarpone, a rich cheese made from ( fresh cream, adds note of sweetness.

[ NOTE ON PANCIOTTI® CON PUNTE DI ASPARAGI E MASCARPONE ]

The weight of the individual Diameter Cooking % product yield pieces varies of a piece % filling time after cooking

from 32 to 33 g 70 mm 66% 7 - 8 +15% The size of the pasta is the real one

DIVINA CREAZIONE N°27 Raviolotti al baccalà (with salt cod)

Pasta ingredients: durum wheat semolina, eggs Filling ingredients 62%: salt cod 69%, milk, white cornmeal, parsley, extra-virgine olive oil, onion, garlic, salt, pepper.

No. of pieces per portion: 5 (about 110 g)

THE FILLING North Sea salt cod accounts for 69% of the filling. Fillets of salt cod (not to be confused with stockfish, which is dried in the open air, while salt cod is cured with salt) are pre-soaked and deep-frozen, with all skin and bones removed. The fillets are then braised in milk, deglazed and pulped with white polenta, which is rarer and more prestigious than yellow variety. This combination, which is frequantly used with fish, gives the filling a ( creamier consistency and improves the flavour.

[ NOTE ON RAVIOLOTTI AL BACCALÀ ] The weight of the individual Cooking % product yield pieces varies Width varies Length varies % filling time after cooking

from 18 to 23 g from 65 to 75 mm 50 mm 62% 5 - 6 +18% DIVINA CREAZIONE N°27

Scrigni ripieni agli scampi (filled with scampi)

Pasta ingredients: durum wheat semolina, eggs Filling ingredients 70%: scampi 27%, ricotta, broth, mascarpone cheese, bread crumbs, extra-virgin olive oil, salt, onion, garlic, chives, rosemary, pepper.

No. of pieces per portion: 7 (about 140 g)

THE FILLING Divine Creation no. 27 is Scrigni, with an exquisite scampi filling. Scampi, also known as Norway lobster, is one of Europe’s most prized crustaceans and is celebrated for its delicate yet intense flavour. Our Scrigni are generously-sized pasta pieces whose filling contains no less than 27% scampi for a mouth-watering flavour (experience.

[ NOTE ON SCRIGNI RIPIENI AGLI SCAMPI ] The weight of the individual Cooking % product yield pieces varies Width varies Length varies % filling time after cooking

form 18 to 23 g from 38 to 47 mm from 53 to 60 mm 71% 4/5 +20% The size of the pasta is the real one

DIVINA CREAZIONE N°28

Agnoli con tartufo e all’Antica (with truffle and Stracchino all’Antica cheese) 

Pasta ingredients: durum wheat semolina, eggs. Filling ingredients 55%: ricotta, “Stracchino all’Antica delle Valli Orobiche” cheese 21%, black truffle “Scorzone” 5%, bread crumbs, salt.

No. of pieces per portion: 10 (about 120 g)

THE FILLING Product number 29 in our Divine Creazioni range is called Agnoli in tribute to the agnolotto, a traditional filled pasta cushion with serrated edges. But our version has a totally unique filling: summer truffles and Stracchino all’Antica, a cheese produced in Bergamo province, Lombardy. The delicate flavour of summer truffle blends perfectly with the Stracchino all’Antica, a lightly piquant cheese produced in the valleys of Brembo, Taleggio and Serina - a cheese so authentic it has earned official sponsorship from the Slow Food association. Made from whole, freshly-extracted cow’s milk, Stracchino all’Antica has to be kept warm to ( preserve its square form, unlike other varieties of Stracchino which are allowed to spread out. While ripening it acquires its unmistakable flavour: from the subtle creaminess of the undercrust to the pungent cheesiness of the denser, more friable centre. The fragrance is of hay and spring pastures.

[ NOTE ON AGNOLI CON TARTUFO E STRACCHINO ALL’ANTICA ]

The weight of the individual Cooking % product yield pieces varies Width varies Length varies % filling time after cooking

form 10 to 14 g from 41 to 48 mm from 42 to 52 mm 55% 6/7 +20% Winners of the

DIVINA CREAZIONE N°29 2015

Chef Le Violette (with purple potatoes) Alessia Gasparoni 

Pasta ingredients: durum wheat semolina, eggs 29%. Filling ingredients 55%: mashed purple potatoes 65% (Vitelotte), Stracchino cheese , cheek lard, Pecorino Romano DOP cheese, chives, salt.

No. of pieces per portion: 8 (about 120 g)

THE FILLING Le Violette contain a filling that looks, smells and tastes great. The main ingredient is the most refined purple potato, the vitelotte, a variety which in recent years has been attracting increasing attention from some of the world’s leading chefs. The vitelotte is a small, sweet, soft-textured purple potato with floury flesh. The skin is thick and the flesh has a vivid purple colour. Vitelotte potatoes have a delicate hazelnut fragrance and a flavour that’s redolent of chestnuts. They have remarkable nutritional properties too, and are rich in anti-oxidants and anthocyanins, which give them their colour. Originally from Peru and first imported into Italy at the end of the 18th century, purple potatoes are cultivated on small farms, as they are too delicate for machine planting and ( harvesting. Small harvests - but of an exceptionally high quality that make the vitelotte one of the most sought-after potatoes on the market. The vitelotte potatoes used in the filling of Le Violette are a varietal - Tuscia Viterbese Patata dell’Alto Lazio - grown in a small and prestigious plantation near Viterbo. The potatoes are harvested by hand and treated using a natural substance based on grapefruit oil. The exceptionally smooth texture of the filling of Le Violette is due to the distinctively floury flesh of the vitelotte potato, which accounts for 65% of the filling. The texture is further accentuated by two cheeses - Stracchino and Pecorino Romano DOP - and offset by the slightly crispy guanciale. Chives add the final touch. [ NOTE ON LE VIOLETTE ]

The weight of the individual Cooking % product yield pieces varies Width varies Length varies % filling time after cooking

form 14 to 16 g from 45 to 55 mm from 42 to 52 mm 60% 6/7 +20% two exclusive packages specially designed for divine creazioni: a tray for large-format pasta and Surgipack for small-format and long pasta.

Surgipack, common-sense packaging with an exclusive open-and-close system that’s ultra-practical and helps lock in the fragrance of the product.

The exclusive Divine Creazioni, tray pack is protected by a European patent and is specially designed to preserve the integrity of individual large-format pasta pieces. Now made entirely from recycled plastic. That’s yet another gesture of respect for the environment.

SA 8000 Certified Social Accountability System ISO 9001 ISO 14001 IFS International Featured Standard - Food BRC - Global Standard for Food Safety Certified Quality System Certified Environmental System Certified Food Product Certified Food Product Quality management standard Environmental management standard Product certification Product certification Social Responsibility management certification UNI EN ISO 9001 certification UNI EN ISO 14001 IFS International Food Standard BRC Global Standard – Food standard certification SA 8000 Product Product name Weight including Packaging Pack dimensions Packs/ Layers/ Packs/ Height Product EAN Code

] code packaging layer pallet pallet pallet lifespan

K100 AL PARMIGIANO REGGIANO 2 kg Loose-packed pasta 298 x 265 x 85 mm 12 18 216 170 cm 18 months 8006967005173 BALANZONI

K101 CASTELMAGNI ® 2 kg 8 trays of 12 pieces each 298 x 265 x 152 mm 12 11 132 180 cm 18 months 8006967005180 K102 BAULETTI® ALLA MEDITERRANEA 2 kg 8 trays of 12 pieces each 298 x 265 x 152 mm 12 11 132 180 cm 18 months 8006967005197 K103 FOSSATELLI® DEL RUBICONE 2 kg 8 trays of 12 pieces each 298 x 265 x 152 mm 12 11 132 180 cm 18 months 8006967005203 K104 RAVIOLOTTI AL PECORINO DI PIENZA E PINOLI 2 kg 8 trays of 12 pieces each 298 x 265 x 152 mm 12 11 132 180 cm 18 months 8006967005210 1,6 kg (1,5 kg+100g K105 INTRIGHI® Loose-packed pasta 298 x 265 x 115 mm 12 16 192 200 cm 18 months 8006967005227 EXTRA) 1,6 kg (1,5 kg+100g K106 GARBUGLI® Loose-packed pasta 298 x 265 x 115 mm 12 16 192 200 cm 18 months 8006967005234 EXTRA)

Loose-packed pasta K107 TORTELLINI ALLA MODA DI BOLOGNA 2 kg 298 x 265 x 85 mm 12 18 216 170 cm 18 months 8006967005241 K108 RAVIOLONI CON CREMA DI RICOTTA DI BUFALA 2 kg 5 trays of 9 pieces each 298 x 265 x 115 mm 12 16 192 200 cm 18 months 8006967005258 E FOGLIOLINE DI SPINACI K109 TRIANGOLI AL PESCE SPADA 1,8 kg 8 trays of 9 pieces each 298 x 265 x 152 mm 12 11 132 180 cm 18 months 8006967006156 INFORMATION ABOUT PACKAGING [ K110 PANCIOTTI® CON MELANZANA E SCAMORZA 2 kg 7 trays of 9 pieces each 298 x 265 x 152 mm 12 11 132 180 cm 18 months 8006967006170

K111 RAVIOLONI CON FORMAGGIO ASIAGO 2 kg 5 trays of 9 pieces each 298 x 265 x 115 mm 12 16 192 200 cm 18 months 8006967006903 E RADICCHIO ROSSO DI TREVISO

K112 RAVIOLOTTI CON POLENTA E MONTASIO DOP 2 kg 8 trays of 12 pieces each 298 x 265 x 152 mm 12 11 132 180 cm 18 months 8006967006910

® K113 PANCIOTTI CON CAPPESANTE E GAMBERI 2 kg 7 trays of 9 pieces each 298 x 265 x 152 mm 12 11 132 180 cm 18 months 8006967006927 DEI MARI DEL NORD

K114 STRICHETTI ALL’UOVO 2 kg Loose-packed pasta 298 x 265 x 115 mm 12 16 192 200 cm 18 months 8006967006934

® K115 BAULETTI CON RICOTTA DI PECORA E PISTACCHI 2 kg 8 trays of 12 pieces each 298 x 265 x 152 mm 12 11 132 180 cm 18 months 8006967007993 DI SICILIA K116 QUADRELLI CON AGNELLO E TIMO 2 kg 9 trays of 16 pieces each 298 x 265 x 172 mm 12 10 120 190 cm 18 months 8006967008013 K117 QUADRELLI CON CHIANINA E CARDONCELLI 2 kg 9 trays of 16 pieces each 298 x 265 x 172 mm 12 10 120 190 cm 18 months 8006967008037 K118 QUADRELLI DI CACAO CON SCORZA D’ARANCIA 2 kg 9 trays of 16 pieces each 298 x 265 x 172 mm 12 10 120 190 cm 18 months 8006967008662 K119 BAULETTI® RIPIENI ALL’ASTICE 2 kg 8 trays of 12 pieces each 298 x 265 x 152 mm 12 11 132 180 cm 18 months 8006967011402 K120 I CARBONARI 2 kg 12 trays of 30 pieces each 298 x 265 x 172 mm 12 10 120 190 cm 18 months 8006967011969 K122 I CACIOPEPE 2 kg 12 trays of 30 pieces each 298 x 265 x 172 mm 12 10 120 190 cm 18 months 8006967011983

K124 SCRIGNI CON BURRATA DI PUGLIA 2 kg 6 trays of 16 pieces each 298 x 265 x 115 mm 12 16 192 200 cm 18 months 8006967012799 K125 SCRIGNI AI FUNGHI PORCINI 2 kg 6 trays of 16 pieces each 298 x 265 x 115 mm 12 16 192 200 cm 18 months 8006967012805 K126 PANCIOTTI® CON PUNTE DI ASPARAGI E MASCARPONE 2 kg 7 trays of 9 pieces each 298 x 265 x 152 mm 12 11 132 180 cm 18 months 8006967013635 K127 RAVIOLOTTI AL BACCALÀ 2 kg 8 trays of 12 pieces each 298 x 265 x 152 mm 12 11 132 180 cm 18 months 8006967013642 K128 SCRIGNI AGLI SCAMPI 2 kg 6 trays of 16 pieces each 298 x 265 x 152 mm 12 11 132 180 cm 18 mesi 8006967015226 K129 AGNOLI CON TARTUFO E STRACCHINO ALL’ANTICA 2 kg 10 trays of 16 pieces each 298 x 265 x 192 mm 12 9 108 190 cm 18 mesi 8006967015233 K130 LE VIOLETTE 2 kg 8 trays of 16 pieces each 298 x 265 x 172 mm 12 10 120 190 cm 18 mesi 8006967015974 The chef’s italian favourite.

Produced and packed by: SURGITAL S.p.A. - via Bastia 16/1 - 48017 Lavezzola (Ra) - Emilia Romagna - ITALIA - tel. +39 0545 80328 - fax +39 0545 80121 - www.surgital.com - [email protected]