Last updated: 2026-06-10
For an Italian-style event, a caterer needs four things: pre-fried finger food that goes straight from freezer to fryer, single-portion frozen desserts with a fixed food cost, whole DOP charcuterie and cheese for carving stations, and compostable serviceware — all delivered refrigerated and on time. LAPA supplies over 1,500 catering and restaurant professionals across Switzerland.
What does an Italian apéro for 100 guests need?
Banqueting practice gives clear numbers: for an apéro riche, plan 8 to 12 finger food pieces per guest; for a short welcome apéro, 4 to 6 are enough. For 100 guests that means 800 to 1,200 pieces, of which 3 to 4 fried per person. With Campanian fritto misto mignon at 30 g per piece — crocchè, olive ascolane, arancini and breaded mozzarelline — a 1 kg bag holds about 33 pieces, so a 3 kg carton covers roughly 100 fried bites. Stuffed olive ascolane at 18 g each go even further: one 3 kg carton contains around 165 pieces, fried straight from frozen at 180 °C in a few minutes.
Quantity planning at a glance
| Event moment | Products | Format | Per person |
|---|---|---|---|
| Welcome apéro | Fritto misto campano mignon | 30 g pieces, 1 kg / 3 kg cartons | 3–4 pieces |
| Hot finger food | Stuffed olive ascolane | 18 g, 3 kg carton (about 165 pieces) | 2–3 pieces |
| Carving buffet | Prosciutto di Parma DOP, boneless | Whole piece, about 7.5 kg | 60–80 g |
| Dessert buffet | Mini tiramisĂą single portion | 120 g, carton of 10 | 1 piece |
| Coffee corner | Dai Dai cream bocconcino | 10 g, carton of 70 | 2–3 pieces |
| Service | Kit posate bambĂą e CPLA compostabile | 4-in-1, carton of 250 | 1 kit |
Which products survive transport and the buffet?
The rule for events is simple: choose products engineered for the last metre. Pre-fried frozen finger food travels at -18 °C and only meets hot oil on site, so it reaches the buffet crisp instead of soggy. Blast-frozen single portions, like the 120 g mini tiramisù, keep their structure during transport and thaw in the fridge at 0–4 °C without losing shape. Whole cured meats are the most robust of all: a boneless Prosciutto di Parma of about 7.5 kg travels without risk and gets sliced in front of the guests — slices stay moist, and the carving station becomes part of the show.
How do you cost desserts in catering?
Single portions turn dessert from a risk into a line item. A mini tiramisù of exactly 120 g, sold in cartons of 10, means a fixed food cost per guest and zero leftovers to throw away at midnight: you order one piece per confirmed guest and stop there. For the coffee corner, 10 g cream bocconcini in cartons of 70 pieces let you scale by the tray — two cartons cover 140 espresso pairings. Compare that with a whole cake: irregular slices, the last quarter unsold, and a food cost that depends on the steadiness of the person holding the knife.
And the serviceware?
Events are judged on details, and disposable cutlery is one of them. A compostable 4-in-1 kit — fork, knife, spoon and napkin in a sealed kraft sleeve — solves hygiene and speed in one move: no table-setting time, no bare hands on cutlery. Each piece measures 220 x 63 mm, made of bamboo fibre and CPLA, a rigid bioplastic from corn starch that withstands hot food. One carton holds 250 kits, enough for two mid-sized events, and stores at room temperature, so it can sit in the van without a cold chain.
Frequently asked questions
Does LAPA deliver refrigerated across Switzerland?
Yes. Refrigerated and frozen delivery runs from the Embrach (Zurich) warehouse to the whole of Switzerland, with a dedicated cold chain for fresh and -18 °C products.
How many finger food pieces per person should I plan?
Banqueting practice: 4 to 6 pieces for a short welcome apéro, 8 to 12 for an apéro riche that replaces dinner, plus 2 to 3 mini desserts per guest.
Can the fritti be fried on site without thawing?
Yes, that is the point: olive ascolane and fritto misto mignon go straight from the freezer into oil at 180 °C and are ready in a few minutes, batch after batch.
Is there a minimum order for catering?
No minimum order. You can scale from a 40-guest cocktail to a multi-day event and combine frozen, fresh and dry products in a single delivery.
How long before the event should I order?
For standard catalogue products a few working days are enough; for large volumes or whole DOP pieces, one week of notice gives you certainty on quantities and delivery slot.
One supplier for the whole event
From the first fried bite to the last espresso pairing: browse the LAPA catalogue or call +41 76 361 70 21. Refrigerated and frozen delivery across Switzerland, on time for your event.
