Autor Anastasija Barinova
Italians are well-known for their love of pasta. The annual per-capita consumption of more than 30 kilograms elucidate the importance of pasta in Italian cuisine. Another undeniable fact is that Italians have professionalized the production processes of their national dish. Pasta fresca, fresh pasta, or pasta seca, dried pasta: every region has its very own traditional version and preference. Fresh pasta is typical for the northern regions, especially for Emilia-Romagna where Surgital’s headquarters are located. Like no other, the family company knows perfectly well how to produce delicious fresh, frozen pasta. Thus it does not come as a surprise that Surgital has conquered the Italian market in a flash and firmly established itself as the market leader just two decades after its foundation. Everything started 32 years ago when Romana Tamburini took charge of her parents’ small pasta kitchen “Laboratorio Artigianale Tortellini” in the picturesque little town of Lavezzola in the immediate vicinity of Ravenna in 1980. At the 45-square-metre workshop, she produced fresh Garganelli, Tortellini and Ravioli true to the family’s time-honoured traditions keeping in mind the good advice she had been given by her mother and grandmother. Her customers were the surrounding restaurants and pubs which appreciated the possibility to purchase high-quality hand-made products from the region. The small enterprise prospered and due to the increasing number of orders, the married couple had to find ways to automate their production.
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