Menu Engineering: How to Maximize Profits at Your Italian Restaurant You already know the feeling: Friday night the restaurant is packed, service runs non-stop — and yet the month-end numbers don't add up. Staff costs, rent, ingredients: everything erodes the margin, q... Guide Ristoratori HORECA Svizzera Prodotti Italiani Ricette Dec 8, 2025
Authentic Spaghetti 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 Dec 8, 2025
Squid Ink Chitarra Spaghetti with Fresh Cuttlefish and Cherry Tomatoes Your kitchen deserves ingredients that perform. Squid ink chitarra spaghetti — jet black, deeply marine, with the richness of fresh cuttlefish and the brightness of cherry tomatoes — is a dish that se... Pasta Prodotti Italiani Ricette Dec 8, 2025
Wild Boar Pappardelle: The Tuscan Ragù That Wins Every Table Some dishes carry a place inside them. Tuscan wild boar pappardelle is one of them — oak forests, Chianti hillsides, a slow-cooked ragù that fills the kitchen before it ever reaches the plate. Your gu... Pasta Ricette Dec 7, 2025
LAPA Mignon Tartlets: The Appetizer Your Guests Will Remember There are moments in hospitality when a single bite stops the conversation — not from awkwardness, but from genuine delight. LAPA Mignon Tartlets create exactly that moment: a golden, perfectly crisp ... HORECA Svizzera Ricette Nov 18, 2023
Sfogliatella Riccia: The Neapolitan Pastry That Turns a Good Meal Into a Memorable One Most dessert menus look the same. Tiramisu. Panna cotta. Chocolate fondant. Safe choices — but rarely the kind that makes a guest come back specifically for dessert. The Sfogliatella Riccia is differe... Ricette Oct 19, 2023
Egg Pappardelle: Have You Actually Ever Eaten Real Pasta Until Now? 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 Sep 5, 2023
Fritto Misto Mignon: The Appetizer Your Guests Will Remember Feeling the urgency to refresh your menu? 🔄 Aspiring to serve appetizers that elicit exclamations of wonder? 🤩 Let me introduce you to Fritto Misto Mignon, a culinary treasure 🍽 that will tantalize yo... Ricette Jul 27, 2023
Sweetened Sheep's Milk Ricotta Cream: The Trade Secret Top Pastry Chefs Keep to Themselves Here's a pastry secret that many won't like you knowing - SWEETENED SHEEP'S MILK RICOTTA CREAM FROZEN IN PIPING BAG. Yes, you read that right! That very divine cream that makes cannoli, sfogliatelle a... Formaggi Ricette Jul 11, 2023
Frozen Turnip Greens — Does It Actually Work in a Professional Kitchen? Most chefs hear "frozen turnip greens" and immediately move on. Understandable. The frozen vegetables that end up soggy, waterlogged, and tasteless have earned that reputation. But the problem was nev... Ricette Jun 22, 2023
Spirito Contadino: Turnip Greens and Sausage in Wheat Flour Crust Some ingredients carry the weight of an entire culinary tradition. Turnip greens (cime di rapa) — the slightly bitter, deeply aromatic leafy vegetable that has defined Apulian peasant cooking for cent... Ricette Jun 6, 2023
Dark Mignon Wafers: The Secret Behind Perfect Sicilian Cannoli A Sicilian cannolo lives or dies by its wafer. Not the filling — the wafer. And the Dark Mignon Wafer isn’t just packaging. It’s the element that separates a good dessert from one your guests talk abo... Ricette Jun 6, 2023