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
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
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