Zucchini Flowers in the Professional Kitchen, All Year Last updated: 2026-06-10 Where can you buy zucchini flowers in Switzerland all year round? Fresh blossoms are on the market only a few summer weeks and wilt within hours of picking. For restaurants, p... HORECA Svizzera Prodotti Italiani Ricette Jun 10, 2026
Whole Parmesan Wheel: Is It Worth It for Your Restaurant? Last updated: 10 June 2026 A whole wheel of Parmigiano Reggiano weighs around 38–40 kg and is made from roughly 550 litres of milk. For a restaurant it means the lowest price per kilo, practically zer... Formaggi Guide Ristoratori Prodotti DOP Jun 10, 2026
Provolone Dolce or Piccante? The Restaurateur's Guide Last updated: 2026-06-10 Provolone is an Italian pasta filata cheese made from cow's milk, produced in two versions: dolce , coagulated with calf rennet and aged two to three months, mild and buttery;... Formaggi Guide Ristoratori Prodotti DOP Jun 10, 2026
Filo Pastry and Kataifi: Where to Buy in Switzerland Last updated: 10 June 2026 Filo is an unleavened dough rolled into paper-thin sheets; kataifi is the same dough spun into fine "angel hair" threads. Both come from the Mediterranean-Levantine traditio... Dolci e Pasticceria Guide Ristoratori HORECA Svizzera Jun 10, 2026
Guanciale in Switzerland: The Buyer's Guide for Chefs Last updated: 2026-06-10 Guanciale is cured pork jowl — the cut that gives carbonara, amatriciana and gricia their authentic flavour. In Switzerland you will rarely find it on a supermarket shelf: it ... Guide Ristoratori HORECA Svizzera Salumi Jun 10, 2026
Pinsa Romana: The Pizza Rival Your Restaurant Needs Last updated: 10 June 2026 Pinsa romana is an oval flatbread made from a high-hydration dough (around 80% water) of wheat, rice and soy flour with sourdough, fermented for 24 to 72 hours. The result i... Guide Ristoratori HORECA Svizzera Pizza Jun 10, 2026
Bocconcino Dai Dai: The Frozen Dessert Restaurants Love Last updated: 10 June 2026 The Bocconcino Dai Dai is a single-portion frozen dessert: a 10-gram bite of gelato wrapped in a fine coating, served straight from the freezer with zero preparation. Sold i... Dolci e Pasticceria HORECA Svizzera Jun 10, 2026
Italian Food Supplier in Switzerland: How to Choose the Right One Choosing an Italian food supplier in Switzerland comes down to five things: range, freshness, delivery, transparent wholesale pricing and real service in your language. The best supplier carries authe... Guida Business HORECA Svizzera Jun 3, 2026
Quark vs Ricotta: The Swiss Guide to Getting It Right Every Time No, Quark (séré) and ricotta are not the same thing. Quark is made by acid-curdling whole or skimmed milk, giving a smooth, tangy cream; ricotta is made by re-cooking the leftover whey, giving a sweet... Formaggi Latticini e Formaggi Jun 3, 2026
Scamorza: What It Is, White or Smoked, and How It Differs from Provola and Caciocavallo Scamorza is a pasta filata (stretched-curd) cow's-milk cheese from southern Italy, with its typical pear shape and a small knob on top. It is drier and firmer than mozzarella and, when heated, melts p... Formaggi Jun 2, 2026
Cacioricotta: What It Is, How It Differs from Ricotta, and Why It Transforms Pasta Cacioricotta is a southern Italian cheese halfway between cacio and ricotta: it starts from whole milk (goat, sheep or buffalo), heated as for ricotta but then curdled like a cheese. The result is tas... Formaggi Jun 2, 2026
Arrosticini: The Secret of Authentic Abruzzo Grilling, Now in Switzerland Arrosticini are skewers of mutton cut into small cubes, born from the shepherding tradition of Abruzzo. They cook in a few minutes over a narrow, long charcoal brazier called the "canala" and are eate... Salumi Jun 1, 2026