Glossary of Italian culinary terms for Swiss chefs Glossaire pratique de plus de 80 termes culinaires italiens pour chefs et restaurateurs en Suisse : techniques, découpes, charcuteries, fromages, pâtes, desserts et condiments avec orthographe correcte, signification et usage. May 29, 2026
How to read an Italian food label: the guide for Swiss buyers Guide complet pour restaurateurs et acheteurs suisses : comment décrypter la dénomination, les ingrédients, les allergènes, les valeurs nutritionnelles, les certifications et les dates de péremption sur les étiquettes italiennes, et démasquer le faux italian sounding. May 29, 2026
Italian Gastronomic Calendar for Swiss Restaurateurs: 12 Months of Seasonal Menus Le guide complet du calendrier gastronomique italien : pour chaque mois, la fête ou la saison, le plat typique et les ingrédients LAPA disponibles pour composer un menu de saison gagnant dans votre restaurant en Suisse. May 29, 2026
Cold chain in Switzerland: technical HACCP guide for food service Le guide technique complet de la chaine du froid refrigeree en Suisse : temperatures par categorie, droit des denrees alimentaires, HACCP, surveillance et responsabilite du restaurateur. May 29, 2026
Diastatic malt: what it is and when to use it in pizzeria and baking Ce qu'est le malt diastasique, comment la diastase et l'amylase agissent sur l'amidon, dosage 0,2-1% du poids de farine, effet sur la couleur de la croute et la levee. Guide technique pour pizzaiolos et boulangers. May 29, 2026
Caputo Nuvola vs Cuoco: which Caputo flour for which pizza Nuvola, Nuvola Super, Cuoco, Pizzeria, Saccorosso : force W, hydratation et maturation comparées. Quelle farine Caputo pour pizza en plaque, napolitaine et à longue maturation. May 29, 2026
Alchermes: the red liqueur of trifle and Tuscan desserts Qu'est-ce que l'alchermes, la liqueur rouge epicee d'origine florentine : histoire des Medicis, epices, degre d'alcool, usages dans la zuppa inglese et les peches sucrees, conservation et achat B2B en CH. May 29, 2026
Trompe-l'Œil Desserts: The Hyperrealistic Fruit Pastry Conquering Swiss Restaurants A trompe-l'œil dessert is a single-portion pastry shaped and coloured to look exactly like a real fruit but built from mousse, cremeux and chocolate shell. Born in Paris in 2016 in the hands of pastry... Dolci e Pasticceria HORECA Svizzera Pasticceria Italiana May 27, 2026
Finocchiona IGP with LAPA - The Tuscan Craft Salume That Defines Your Kitchen How many times have you had to tell a client the product was out of stock — not because you forgot to order, but because your supplier let you down? A missing ingredient at the wrong moment doesn’t ju... HORECA Svizzera Prodotti DOP Mar 30, 2026
Lobster in Italian Cuisine: An Ancient Luxury Reinterpreted in a Modern Key Italy, with its sun-drenched Mediterranean coastline, boasts one of the world's richest seafood culinary traditions. Among its marine treasures, lobster has always held a place of honor. The APOLLINE ... Storia del prodotto Mar 4, 2026
Spaghetti alla Chitarra: The Square Soul of Abruzzese Fresh Pasta From the picturesque region of Abruzzo emerges a pasta shape that embodies centuries of history and an unmistakable flavor: Spaghetti alla Chitarra. With their unique square cross-section and the inte... Storia del prodotto Feb 27, 2026
Puglian Burrata with Datterini Tomatoes and Fresh Basil A simple yet iconic preparation from Puglia, where fresh Burrata takes center stage — elevated by sun-ripened tomatoes and aromatic basil. 📍 Region: Puglia | ⏱️ Prep Time: 10 minutes | 🔥 Cooking: 0 mi... Ricetta tradizionale Feb 27, 2026