JUN. JUL. 2013
V
A specialty that boasts centuries
of life, more than ever appreciated
by the consumer and is one of the
“workhorse” of our local restaurants.
No coincidence that almost all the
great chefs have indulged in this type
of preparation to make their emblem,
first of all Gualtiero Marchesi with his
famous “Open ravioli” (ravioli more in
name than in fact, essentially layers of
dough alternating with scallops and
sole fillets).
Ravioli and similar stuffed pasta are
an interesting “food solution” for the
everyday menu or - in the finest fil-
lings and sizes - for important dinners
and banquets.
This is confirmed by Alessandra Loca-
telli Biofarms, associated with CIC and
distributor of specialty food in Liguria.
“In our catalog we have frozen stuffed
pasta typical of our area, or ravioli
with fish, meat and pansottifrom Li-
guria, all frozen in IQF (Individually
Quick Frozen) so as to allow the re-
staurateur to use only the necessary
quantities. Particular attention is also
placed in the packaging: the ravioli
meat, smaller, is packed in the bag
while those of larger size and delicate,
for example the types stuffed with
shellfish, are contained in the tub.”
Just in terms of sizes and fillings Lo-
catelli updates us on the needs of the
caterer: “Usually the most common
one is a product with more and more
thin pastry with a filling and plentiful,
but large sizes are also very welcome,
as well as 50 grams, to give greater
elegance to dishes.
Dimensions that allow, with one or
two pieces, “making portion.”
Of course, by type of filling we are
able to provide various alternatives,
from ravioli stuffed with sea bass only,
the one with blue fish, still good for
flavor but less expensive, as many
restaurateurs of our region ask us to-
day.”
Researching in the development
of new products is one of the
constants of Surgital (
it), a producer of frozen fresh pasta
Lavezzola (Ra): a company that has
managed to combine the need for
quality, uniqueness and service
restaurateur. In particular, with the
line Surgital Divine Creations offers
a range in which stand many types
of stuffed pasta, from Castelmagni
(stuffed with cheese Castelmagno)
to Fossatelli (with pecorino cheese)
Balanzoni, Quadrelli, having the
Chianina, just to name a few.
“Since long time - explains Anna Bac-
carani, chief marketing company - our
research and development center se-
lects the best raw materials, many of
which denomination, and study the
product, the combination, the shape
and size to give our stuffed pasta.
Innovation is a value that the caterer
requires us (and we recognize), to of-
fer a dining experience special to the
client.
During the recent fair Tuttofood we
presented two interesting new featu-
res: the first are Panciotti with ma-
scarpone and asparagus with green
asparagus for 40% of the filling, which
I used only the tips of two different
gauges to get the most flavor and ma-
ximum flexibility. Just brazed tips are
coarsely chopped. They remain crisp,
bright green and visible in the filling.
The addition of creamy mascarpone
enhances the sweet vein of the pro-
duct.
The other novelty is cod Raviolotti, a
product that was born out of repeated
requests from the Italian and interna-
tional market for the known properties
of this fish. That is cod coming from
the seas of northern Europe for 69% of
the filling.
I have already desalted cod fillets and
frozen, completely devoid of skin and
barbed. The Surgital ones are braised
in milk and whipped with the sauce
and flour white polenta, more rare and
valuable than yellow. That’s a combi-
nation that gives consistency and crea-
miness to a tasty stuffing.”
Innovating in the track of tradition
is the main theme of the novelties pre-
sented at Tuttofood by Canuti (www.
canuti.com), with the new line of ho-
memade stuffed pasta.
Cristiano Canutis, area manager’s mar-
keting, says: “The restoration gives
us the need for products of a rustic
appearance, but with traditional fil-
lings details, including ingredients to
denomination, which give added value
to the dish.
In line with this demand, we have
launched a homemade range, 10 re-
ferences of deep-frozen filled pasta:
each piece has a slightly different
shape from the other. The fillings are
made with high quality raw materials,
such as Supreme giants with taleggio
cheese and walnuts or Spiga with the
sturgeon, high-quality products and
large format of up to 38 grams per
piece.
Everything is packaged in convenient
one-pound trays.
The line is also recent rediscovered,
fresh egg pasta, not stuffed, made
with stone-ground flour, which gives a
special rustic look to the product and
at the same time provides excellent
cooking performance, while cooking
quickly.”
That’s not enough though.
The caterers are felt to the manufac-
turer an interesting request, which
begins with a greater sensitivity to the
natural and organic product or other-
wise with characteristics of recognized
health. We spoke with Federica Vitali,
sales manager of Unipasta from Fer-
rara (
, manufacturer
specializing in the production of fresh
frozen pasta (long, short and filled).
“Just from a specific customer’s re-
quest - says Vitali - we decided to start
the production of pasta made from
organic kamut, an ancient grain from
the particular characteristics of high
digestibility that the consumer knows
and appreciates well. Initially we are
launching a line of pasta not stuffed,
and then quickly implement produc-
tion with kamut pasta stuffed with
fillings of traditional type.
A new feature that does not require
special cooking and it has even a good
seal, which greatly interests the cate-
rer, compared with a price that does
not affect significantly compared to
that of a traditional product.”
RestauRant DIana, Bologna
The kingdom of tortellini Bolognese,
as tradition requires
In Bologna, the Diana Restaurant,
founded in 1909, is famous for the
quality of its proposal, among which
the tortellini alla bolognese in broth,
so emblematic of the gastronomic tra-
ditions of the area that the recipe was
codified by the Brotherhood of Tor-
tellino and filed with the Chamber of
Commerce of the city.
“It’s a specialty - Eros Palmirani, direc-
tor of the local historian, says - that in
spite of the preparation in broth, does
not suffer at all seasons and says a lot
about the customer preference.
For the filling it takes pork loin, good
mortadella, ham, Parmesan cheese,
nutmeg and eggs.
For the pastry, strictly drawn to the
rolling pin that gives just the right
roughness and that our sfogline pre-
pare every day, many eggs and flour.
Just consider that everyday we knead
more than 180 eggs, which are used
for the ravioli but also for all other
types of fresh pasta, the emblem of
our kitchen.
And the weight of the filling is enco-
ded: they must weigh 4-5 grams and
