Frische Pasta vs. Trockenpasta: Der Leitfaden für Gastronomen Last updated: 28 May 2026 In 30 seconds Fresh pasta contains around 30% moisture, cooks in 2-4 minutes, lasts 3-5 days and is made from type 00 flour and eggs: ideal for ragù, stuffed pasta and lasagn... Guide Ristoratori HORECA Svizzera Pasta 08.12.2025 LAPABlog
Natives Olivenöl Extra: Der Leitfaden für professionelle Küchen Bad olive oil doesn’t announce itself in the tin. It announces itself in the dish — and in the guest who doesn’t come back. Extra virgin olive oil is the most consequential ingredient in a professiona... Guide Ristoratori HORECA Svizzera Prodotti Italiani 08.12.2025 LAPABlog
Frische italienische Produkte richtig lagern — der vollständige Leitfaden A fresh product that arrives late — or is stored incorrectly — can compromise your entire Saturday evening service. You already know this: in a professional kitchen, freshness is not a perk. It is the... Guide Ristoratori Prodotti Italiani 08.12.2025 LAPABlog
Guanciale vs. Pancetta: Der Unterschied, der zählt Letztes Update: 28. Mai 2026 In 30 Sekunden: Guanciale vs Pancetta Guanciale ist gepoekelte Schweinebacke: ein einzelner fester Muskel mit dicker Fettader, 90-120 Tage gereift, nicht geraeuchert. Es i... Guide Ristoratori Salumi 08.12.2025 LAPABlog
Was Unsere Kunden Über Uns Sagen Hear it from the professionals who trust LAPA every day Thirty years of service. Over 2,000 authentic Italian products. Deliveries across Switzerland. But the most compelling proof of what we do is no... Guide Ristoratori HORECA Svizzera Prodotti Italiani 08.12.2025 Cosa dicono di noi
Was unsere Kunden über LAPA sagen Running a restaurant, pizzeria or hotel in Switzerland means making uncompromising choices about quality. Every ingredient on the plate tells your guests something about you. That is why over 500 food... Pizza Prodotti Italiani 08.12.2025 Cosa dicono di noi
Echte italienische Mozzarella: Was unsere Kunden sagen Real Results, Real Words We supply over 2,000 Italian products to restaurateurs, pizzaiolos and food professionals across Switzerland. Our best measure of performance isn’t a metric — it’s what our cl... Formaggi Guide Ristoratori Pizza Prodotti DOP 08.12.2025 Cosa dicono di noi
Was unsere Kunden sagen: LAPA-Qualitat aus erster Hand Trust Is Built One Delivery at a Time Every morning, hundreds of restaurant owners, pizzerias, canteens and delicatessens across Switzerland open their doors knowing their supplies are already in orde... Guide Ristoratori HORECA Svizzera Prodotti Italiani 08.12.2025 Cosa dicono di noi
Wie Sie den richtigen Lieferanten für Ihre Pizzeria in der Schweiz wählen Running a restaurant, pizzeria, or specialty food business in Switzerland means zero tolerance for suppliers who let you down. Your reputation depends on consistency — and consistency starts with what... Guide Ristoratori HORECA Svizzera Pizza 08.12.2025 Cosa dicono di noi
Burrata aus Apulien: Das cremige Herzstück, das Ihre Gäste begeistert You cut it open at the table. The mozzarella shell gives way, and a white, silky heart of stracciatella and fresh cream flows slowly onto the plate. Your guests watch in silence — then smile. That mom... Formaggi 08.12.2025 LAPABlog
Authentische Spaghetti alla Carbonara There is a specific silence that follows a perfect plate of Carbonara. Not polite silence — the kind that means the food has done its job completely. That moment is available to every professional kit... Pasta Ricette 08.12.2025 LAPABlog
Tintenfisch-Chitarra-Spaghetti mit frischer Sepia und Kirschtomaten Ein intensives und umhüllendes Meeresgericht, berühmt in der italienischen Küstentraditon, das den Geschmack der Tintenfischtinte mit der Frische des Fangs und der Süße der Kirschtomaten hervorhebt. 📍... Pasta Prodotti Italiani Ricette 08.12.2025 LAPABlog