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 Food for Canteens, Schools and Hospitals Last updated: 2026-06-10 LAPA supplies Swiss contract catering — staff restaurants, school canteens, hospitals and care homes — with professional Italian formats: peeled tomatoes in 6×2.5 kg cans, 10 ... Guida Business HORECA Svizzera Prodotti DOP 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
Parmigiano Reggiano vs Grana Padano: The Definitive Guide for Professional Kitchens Parmigiano Reggiano vs Grana Padano: The Definitive Guide for Professional Kitchens Are you serving your guests the right cheese? Parmigiano Reggiano and Grana Padano rank among the world's most celeb... Guida Business Prodotti Italiani Jan 28, 2026
Bronze-Cut Pasta: The Craft Secret That Elevates Every Dish You Serve Bronze-Cut Pasta: The Craft Secret That Elevates Every Dish You Serve Your guests can tell the difference. The sauce clings to every ridge. The texture holds firm, yet yields with elegance. The flavou... Guida Business Prodotti Italiani Jan 28, 2026
Parma Ham vs San Daniele: The Definitive Guide to Italy’s Finest Cured Hams Parma Ham vs San Daniele: The Definitive Guide to Italy’s Finest Cured Hams You slice into a leg of Italian cured ham. The aroma rises instantly — sweet, nutty, with a whisper of ancient cellars and c... Guida Business Prodotti Italiani Jan 28, 2026
Italian Olive Oil: How to Recognize True Quality Italian Olive Oil: How to Recognize True Quality Olive oil is the heart of Italian cuisine. Yet between an excellent Extra Virgin from a specific region of Italy and an industrial mass product, there ... Guida Business Prodotti Italiani Jan 28, 2026
Italian Pasta Shapes: Which Pasta for Which Sauce? Last updated: 28 May 2026 In 30 seconds Italian pasta types are not interchangeable: each shape was designed for a specific sauce. Spaghetti for oil and tomato, rigatoni for carbonara, tagliatelle for... Guida Business Prodotti Italiani Jan 28, 2026
Prosciutto Crudo vs Cotto: The Real Difference That Transforms Your Menu Last updated: 28 May 2026 In 30 seconds: cooked vs raw Italian ham Prosciutto cotto (cooked ham) is deboned pork leg, brined and steam-cooked at around 70 degrees for 24 hours. Result: pale pink, soft... Guida Business Prodotti Italiani Jan 28, 2026
Aceto Balsamico: Traditional vs Industrial - The Big Difference Aceto Balsamico: Traditional vs Industrial - The Big Difference Aceto Balsamico is one of the most fascinating and most misunderstood products in Italian gastronomy. At the supermarket it sits on the ... Guida Business Prodotti Italiani Jan 28, 2026
San Marzano, Datterini, Pachino: Italian Tomatoes Explained Last updated: 28 May 2026 In 30 seconds: which tomato for which dish The four reference Italian tomatoes are not interchangeable. San Marzano DOP is an elongated plum tomato, low in seeds, with firm f... Guida Business Prodotti Italiani Jan 28, 2026
Ricotta, Mascarpone, Quark: Understanding Italian Fresh Cheese Last updated: 7 July 2026 In 30 seconds: ricotta vs mascarpone vs quark Ricotta is technically not a cheese but a whey product, re-cooked (“ricotta” means re-cooked): light and grainy, around 8-13% fa... Guida Business Prodotti Italiani Jan 28, 2026