Valentine Equipment and sister company Cuisinequip teamed up with Delvado, to specify, install and support on kitchen equipment use for the launch of one of Glasgow’s latest and most successful restaurants, SUGO Pasta.
“We had a great formula for the recent launch of SUGO Pasta in Glasgow, building on the success of our Paesano Pizza restaurant. We chose to call in the expertise of Glasgow-based coffee and catering equipment specialists Delvado to help plan and deliver the great equipment we rely on. They in turn worked with Valentine Equipment and sister company Cuisinequip to install and give training on key pieces of equipment including pasta cookers, induction ranges and the excellent and crucial Bottene fresh pasta making machines.
“The response from the public to the opening of SUGO Pasta has been extraordinary and we owe a lot to the quality equipment, advice and support that we have received from Delvado and Valentine,” comments Paul Stevenson, owner of SUGO Pasta and Paesano.
The equipment from Delvado and Valentine/Cuisinequip at SUGO Pasta includes:
Delvado provided design expertise, supply and installation of all equipment including two Retigo steam combi ovens, coffee machines, grinders and coffee for SUGO Pasta’s opening.
Valentine Equipment – pasta cooker, refrigerated gastrowells, plus an additional six gastrowells.
Cuisinequip – Induction suite which includes eight induction hobs, two Bottene pasta machines delivery freshly made pasta on demand.
SUGO Pasta, number of covers = 230
SUGO Pasta specialises in fresh pasta made every day in its kitchen. The pasta dishes are served as they are traditionally throughout the various regions of Italy; including Tuscany, Lazio, Emilia Romagna, Sicily, Puglia, Abruzzo, Campania, Calabria & Umbria.
The emphasis is on the authenticity of the dishes served and the provenance and quality of the produce used. Each pasta dish is paired with the sauce or ingredients as traditionally served in each region.
The concept behind SUGO was to serve fresh Italian pasta dishes, authentically prepared adhering to the processes of preparation from region to region. All pastas are made fresh daily on the premises, fresh baby plum and san marzano tomato sauce served with rigatoni and squid ink spaghetti with baby squid ragu and lemon pangrattato have a freshness of flavour rarely achieved in restaurants in the UK. All SUGO’s filled pastas are made by hand, agnolotti filled with veal, cavolo nero and potato in brown butter and thyme sauce, ravioli filled with spinach and ricotta in a fresh sage and butter sauce, as one Italian customer stated, ‘taste just like those homemade in her kitchen’.