Surgital

It all began in 1980, in a small factory measuring just 45 m2 with the name of Laboratorio Artigianale Tortellini. This small firm was founded by Romana Tamburini and her husband, Edoardo Bacchini, who came from a long line of pasta-makers. Initially, it made fresh pasta for the retail market. While the typically-Romagnol flair for enterprise, the commitment and the personal dedication of Romana and Edoardo undoubtedly played an important role in the subsequent expansion of their business, two factors were decisive. The first was to target the local restaurant trade and the growing demand for fresh pasta.  The second was the adoption of deep freezing as the method best suited to preserving the product.