Cheese and Pear Fiocchi: the sweet-savoury masterpiece of Italian filled pasta
Fiocchi cheese and pear by Surgital are frozen filled fresh egg pasta with a 38% filling of dehydrated pears and Italian cheeses (robiola, Grana Padano PDO, Taleggio PDO, ricotta). Pleated into a small pouch by hand, they cook from frozen in 4-5 minutes in boiling salted water and deliver a balanced sweet-savoury flavour. Each 3 kg food-service carton offers 261 kcal and 8 g protein per 100 g, with an 18-month shelf life at -18 °C.
What Fiocchi pasta is
Fiocchi (Italian for flakes or bows) are a stuffed fresh pasta shape from the Italian filled-pasta tradition, kin to tortelli and fagottini. The thin egg sheet is closed around the filling and gathered at the top into a pleated pouch that traps the cream inside during cooking. Surgital developed this shape within its Laboratorio Tortellini line, the artisan-style range that recreates hand-finished stuffed pasta on an industrial scale while preserving the bite of the sheet and the integrity of the filling.
Origin: Lavezzola, the heart of Emilia-Romagna
Filled egg pasta is one of the cornerstones of the Emilia-Romagna table, the region of tortellini, cappelletti and tortelli. Surgital produces these Fiocchi in Lavezzola, in the province of Ravenna, in the same Romagna countryside where fresh pasta is a daily craft. The pairing of fruit and cheese in a filling echoes the festive stuffed pastas of the Po Valley, where contrasting sweet notes have long enriched savoury dishes.
The producer: Surgital, pioneer of frozen fresh pasta
Surgital was founded in 1980 by Romana Tamburini and Edoardo Bacchini and is the first Italian company dedicated to frozen fresh pasta, ready meals and frozen sauce nuggets for food service. From a small artisan workshop it grew into an industrial reference point, today producing about 135 tonnes of fresh pasta per day with more than 340 employees. The company works many PDO raw materials in its own kitchens and remains family-owned, with the Bacchini family at the helm.
Sensory profile
The egg sheet stays firm and silky after cooking, while the filling melts into a soft, creamy heart. Dehydrated pear brings a concentrated, honeyed sweetness; robiola and ricotta add milky roundness; Grana Padano PDO contributes savoury depth and Taleggio PDO a gentle aromatic edge. The result is a clean sweet-savoury balance, never cloying, that finishes on the lingering note of mature cheese.
Technical specifications
Durum wheat semolina and egg (18.5%) dough, 38% filling, net weight 3 kg per carton. Energy 261 kcal (1101 kJ) per 100 g, fat 6.6 g (saturated 3.9 g), carbohydrate 41.3 g (sugars 10.6 g), protein 8 g, fibre 2.3 g, salt 0.21 g. Keep frozen at -18 °C; shelf life 18 months. Cook from frozen, do not refreeze after thawing. EAN 8006967002448.
Professional uses
- Butter and sage: toss the cooked Fiocchi in foaming butter with fresh sage and a dusting of Grana Padano PDO for a two-minute signature primo.
- Taleggio fondue: nap with a light Taleggio cream finished with white pepper and toasted walnuts, echoing the cheeses in the filling.
- Marsala reduction: glaze with a sweet Marsala or Port reduction and crushed amaretti for an elegant sweet-savoury plate.
- Fresh pear and walnut: finish with diced fresh Williams pear, walnut praline and a few drops of aged balsamic vinegar of Modena PGI.
- Brown butter and crispy speck: add browned butter, crisped speck and a grating of mature cheese for a richer autumn version.
Cooking method
- Pour the still-frozen pasta into plenty of boiling salted water.
- Raise the flame to bring the water back to the boil as fast as possible, stirring occasionally.
- As soon as it returns to the boil, cook for 4-5 minutes.
- Drain and dress with the sauce prepared in advance. Do not refreeze after thawing.
Common mistakes to avoid
- Thawing the pasta before cooking: it must go into the water still frozen, or the sheet turns gummy and the filling leaks.
- Over-stirring or boiling too hard: the delicate pleated pouch can open. Keep a gentle, steady boil.
- Drowning a delicate filling in a heavy meat sauce: pair with butter, light cream or a fruit accent so the pear and cheese stay the protagonists.
Who it is for
A ready-to-cook signature primo for restaurants, hotels, catering, banqueting and gastronomie that want a refined sweet-savoury filled pasta without an in-house pasta lab. The frozen format gives portion control, near-zero waste and consistent quality service after service.
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, Schaffhausen and Thurgau, with certified isothermal packaging and dry ice. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey), Valais (Sion, Martigny) 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). Service tailored for restaurants, pizzerias, gelato shops, pastry labs, hotels, delicatessens, Italian grocery stores and private customers passionate about Italian cuisine.
