Panciotti Asparagus and Mascarpone 2 kg — Divine Creazioni

Panciotti Asparagus and Mascarpone: spring elegance in fresh filled pasta

Panciotti Asparagus and Mascarpone by Divine Creazioni are filled fresh egg pasta, flash-frozen, in a 2 kg professional pack of about 63 parcels (32-33 g each). The egg-rich sheet wraps a delicate filling of asparagus (40%), ricotta, Grana Padano PDO and mascarpone, cooking from frozen in roughly 7 minutes. Ideal for restaurants, pizzerias, hotels and catering looking for a refined, consistent first course.

What are Panciotti

Panciotti are a small pillow-shaped filled pasta, a registered shape of Surgital, with generously plump bellies that hold a soft, creamy heart. The thin egg sheet and the high proportion of filling make them a contemporary expression of the Italian fresh-pasta tradition, reinterpreted for professional service where speed and reliability matter as much as flavour.

Origin and producer

These Panciotti are produced by Surgital, founded in 1980 in Lavezzola (Ravenna, Emilia-Romagna). What began as a small artisan tortellini workshop is today a leading Italian maker of frozen fresh pasta for restaurants and catering. The premium Divine Creazioni line is dedicated to creative, refined dining, with attention to the quality of the filling and the thinness of the sheet.

Filling and characteristics

The filling is built around asparagus at 40%, paired with ricotta, Grana Padano PDO and a touch of mascarpone (3.5%) for creaminess, rounded out with extra virgin olive oil, onion, salt, garlic and pepper. The result is sweet and vegetal, with the green note of asparagus balanced by the soft dairy of mascarpone and ricotta. The egg sheet (29% free-range eggs) stays tender yet firm to the bite.

Professional uses

Serve the Panciotti with a simple butter and sage sauce to let the asparagus speak, or with a light Parmigiano Reggiano fondue. A delicate asparagus velouté with crisp tips echoes the filling for a spring plate. They also work tossed with cream and a dusting of grated Grana Padano, or pan-finished in foaming butter with toasted hazelnuts. Avoid heavy meat ragouts that would cover the vegetable heart. Dose around 8-9 pieces per portion as a first course.

Technical notes and cooking

Drop the Panciotti still frozen into plenty of boiling salted water and cook for about 7 minutes, stirring gently. Do not thaw before cooking and never refreeze after thawing. Keep at -18 °C until use. The 2 kg pack (7 trays of 9 pieces) lets you cook to order with no waste, keeping food cost under control while delivering restaurant-quality consistency.

Pairings and complementary products

Pair them with grated Grana Padano PDO or Parmigiano Reggiano, fresh cooking cream and Swiss butter for a quick spring sauce. A glass of dry white wine completes the dish on the menu.

Delivery and logistics

B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Frozen cold chain at -18 °C guaranteed by the LAPA fleet across Zurich, Winterthur, Uster, Aargau, St. Gallen, Lucerne and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey) and mountain regions (Davos, St. Moritz, Chur), delivery within 24-48 hours via certified food-grade couriers (Swiss Post Frigo-Express, Planzer, Galliker, Camion Transport) with isothermal packaging and dry ice. Service tailored for restaurants, pizzerias, hotels, caterers, delicatessens and private customers passionate about Italian cuisine.

Who it is for

An ideal first course for restaurants, hotels, catering and banqueting that want a refined, ready-to-cook spring dish with consistent quality and controlled portioning.