Gegrillte Paprikastreifen: Das Geheimnis der Profis, die keine Kompromisse kennen What separates a dish guests talk about the next day from one they forget before they reach the door? Rarely the technique. Almost always the quality of the ingredient. In a professional kitchen, the ... Prodotti Italiani 05.09.2023
Premium-Lachs in Perfektion: Frisch. Portioniert. Verlässlich. Every Saturday evening, when your restaurant is packed and the kitchen is at full speed, there is one ingredient you cannot afford to get wrong: salmon. An uneven portion, a product that isn’t fresh e... Prodotti Italiani 05.09.2023
Eierpappardelle: Haben Sie wirklich schon Pasta gegessen – bis heute? There is a moment in every professional kitchen when everything changes. It is not when the dining room is full. It is not when a guest orders seconds. It is when you lift the fork, coil a wide golden... Pasta Ricette 05.09.2023
Ihr Grana Padano verdient mehr als einen mittelmässigen Lieferanten You've built your reputation one dish at a time. Every ingredient on your menu is a deliberate choice. Yet there's a question that surfaces every time you place an order: What if it doesn't arrive on ... Formaggi HORECA Svizzera Prodotti DOP 05.09.2023
MASCARPONE: Das Geheimnis der besten Schweizer Küchen You’ve opened a container of mascarpone and immediately known something was wrong. Too thin. Too bland. No structure. In a professional kitchen, a weak ingredient doesn’t just affect one dish — it aff... Formaggi 05.09.2023
Ganze Steinpilze tiefgefroren: Waldduft und Vollgeschmack — das ganze Jahr You’ve been there before. You open a bag of frozen porcini mushrooms and already know something is off. Soft texture, faint smell, pieces that dissolve in the pan instead of holding their shape. You p... Prodotti Italiani 05.09.2023
Fritto Misto Mignon: Die Vorspeise, die Ihre Gäste begeistert Spürst du die Dringlichkeit, dein Menü aufzufrischen? 🔄 Strebst du danach, Vorspeisen zu servieren, die Ausrufe der Bewunderung hervorrufen? 🤩 Lass mich dir das Fritto Misto Mignon vorstellen, einen k... Ricette 27.07.2023
Friarielli: Das Geheimnis der Pizzerien, die Kunden nicht vergessen Every pizzeria operator knows the feeling: a table sends compliments to the kitchen, comes back the following week, brings friends. And there is the opposite — the guest who eats, pays, and never retu... Pizza 21.07.2023
Culatta Stagionata oder Culatello mit Schwarte: Der Aufschnitt, der Ihre Speisekarte verändert How many times have you searched for that one product that makes your guests pause — the one that makes them think: “This place is different.” It’s not about putting more meat on the plate. It’s about... Prodotti Italiani 14.07.2023
Gesüßte Schafsricotta-Creme: Das gut gehütete Geheimnis der Spitzenkonditoren Hier ist ein Konditoreigeheimnis, das vielen nicht gefallen wird, dass du es weißt - die GEZUCKERTE SCHAFSMILCH-RICOTTA-CREME TIEFGEFROREN IM SPRITZBEUTEL. Ja, ihr habt richtig gelesen! Genau diese gö... Formaggi Ricette 11.07.2023
Coulant al Pistacchio von iMarigliano: Das Dessert, das Ihre Gäste nicht vergessen The dessert course is where the meal is remembered or forgotten. After everything you put into the kitchen, it deserves a closing act that holds up — one that earns a second visit. At LAPA, we source ... Prodotti Italiani 09.07.2023
Das Cornetto im Stil der 1980er von LAPA — Geschmack, den Ihre Gäste nicht vergessen Some products do more than fill a plate. They create a moment. Your customers walk in every morning tired, rushed, with three things on their mind. But the right breakfast pastry — the one with real f... HORECA Svizzera 22.06.2023
