Autumn 2026 on the Menu: Porcini, Truffle and Pumpkin from Your Italian Supplier What belongs on the table in autumn 2026? Five ingredients define the season: porcini mushrooms, truffle, pumpkin, chestnuts and wild boar. This guide covers when fresh, frozen or dried makes sense, h... Guide Ristoratori Prodotti Italiani Ricette Aug 13, 2026
Italian cooking for students and families: real Italian food without breaking the bank Yes, you can buy Italian food online in Switzerland at restaurant-supplier prices: LAPA, the Embrach-based wholesaler that supplies over 1,500 restaurants and pizzerias every day, also delivers to pri... Prodotti Italiani Ricette Aug 13, 2026
Italian Food Delivery in Zurich: How to Order Authentic Products Online Buying authentic Italian food in Zurich with home delivery is now simple: order online from LAPA, the Embrach (ZH) supplier that stocks over 1,500 restaurants across Switzerland. The same goods that r... HORECA Svizzera Prodotti Italiani Aug 13, 2026
Opening an Italian Restaurant in Switzerland in 2026: Real Costs, Permits and Suppliers Opening an Italian restaurant in Switzerland in 2026 typically requires a six-figure initial investment, a cantonal operating licence (the Wirtepatent in many German-speaking cantons), a business plan... Guida Business Guide Ristoratori HORECA Svizzera Aug 13, 2026
Italian-Style Apéro: How to Build the Perfect Salumi and Cheese Board A great Italian-style apéro board comes down to a few things done well: five thinly sliced cured meats, three or four characterful cheeses, bread and grissini — and the right amounts, meaning 100 to 1... Formaggi Prodotti Italiani Salumi Aug 13, 2026
Friarielli: What They Are and How They Differ from Broccoli Rabe Friarielli are the flower shoots and tender stems of a Neapolitan variety of Brassica rapa — the same botanical species as cime di rapa. What changes is the part of the plant used and the taste: friar... Pizza Aug 5, 2026
Smoked Provola: Which One for Pizza and How It Behaves in the Oven Provola is a southern Italian pasta filata cheese, a close cousin of fiordilatte: same stretched-curd technique, but a firmer paste holding less water. The smoked version is exposed to smoke from slow... Formaggi Latticini e Formaggi Aug 5, 2026
Mediterranean Summer: Cold Dishes That Save Your Service When the heat hits, guests want light and cold, and a busy kitchen wants dishes that skip the stove. Italian cold classics — caprese with burrata, vitello tonnato , octopus salad, cold pasta — solve b... Festività Jun 27, 2026
Italian Brunch: The Format That Fills Your Weekend An Italian brunch is the relaxed weekend meal between breakfast and lunch: warm cornetti, cured meats and cheese, eggs, yogurt and fruit, washed down with cappuccino and fresh orange juice. For a rest... Jun 27, 2026
The Italian Cheese & Charcuterie Board: Your Top Starter A tagliere is a board of Italian cured meats and cheeses served to share. It is the easiest high-margin starter a restaurant can run: no cooking, almost no waste, and when the labels say DOP or IGP , ... Formaggi Jun 27, 2026
Italian Espresso: The Last Thing Your Guest Remembers The espresso is the last thing a guest tastes, and it sets the memory of the whole meal. A real Italian espresso is small and dense, crowned with a hazelnut crema, and ready in under thirty seconds. F... Jun 27, 2026
Italian Aperitivo: The Ritual That Fills Your Venue The Italian aperitivo is the pre-dinner ritual where a drink arrives with something to nibble: olives, grissini, salami, cheese. For a Swiss venue it is the simplest way to turn the quiet 5-to-7 windo... Salumi Jun 27, 2026