Italian Food Delivery in Zurich: How to Order Authentic Products Online Buying authentic Italian food in Zurich with home delivery is now simple: order online from LAPA, the Embrach (ZH) supplier that stocks 1,200 restaurants across Switzerland. The same goods that reach ... HORECA Svizzera Prodotti Italiani Aug 13, 2026 LAPABlog
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 LAPABlog
Italian-Style Apéro: How to Build the Perfect Salumi and Cheese Board A great Italian-style apéro board comes down to a few things done well: five thinly sliced cured meats, three or four characterful cheeses, bread and grissini — and the right amounts, meaning 100 to 1... Formaggi Prodotti Italiani Salumi Aug 13, 2026 LAPABlog
Friarielli: What They Are and How They Differ from Broccoli Rabe Friarielli are the flower shoots and tender stems of a Neapolitan variety of Brassica rapa — the same botanical species as cime di rapa. What changes is the part of the plant used and the taste: friar... Pizza Aug 5, 2026 LAPABlog
Smoked Provola: Which One for Pizza and How It Behaves in the Oven Provola is a southern Italian pasta filata cheese, a close cousin of fiordilatte: same stretched-curd technique, but a firmer paste holding less water. The smoked version is exposed to smoke from slow... Formaggi Latticini e Formaggi Aug 5, 2026 LAPABlog
Mediterranean Summer: Cold Dishes That Save Your Service When the heat hits, guests want light and cold, and a busy kitchen wants dishes that skip the stove. Italian cold classics — caprese with burrata, vitello tonnato , octopus salad, cold pasta — solve b... Festività Jun 27, 2026 LAPABlog
Italian Brunch: The Format That Fills Your Weekend An Italian brunch is the relaxed weekend meal between breakfast and lunch: warm cornetti, cured meats and cheese, eggs, yogurt and fruit, washed down with cappuccino and fresh orange juice. For a rest... Jun 27, 2026 LAPABlog
The Italian Cheese & Charcuterie Board: Your Top Starter A tagliere is a board of Italian cured meats and cheeses served to share. It is the easiest high-margin starter a restaurant can run: no cooking, almost no waste, and when the labels say DOP or IGP , ... Formaggi Jun 27, 2026 LAPABlog
Italian Espresso: The Last Thing Your Guest Remembers The espresso is the last thing a guest tastes, and it sets the memory of the whole meal. A real Italian espresso is small and dense, crowned with a hazelnut crema, and ready in under thirty seconds. F... Jun 27, 2026 LAPABlog
Italian Aperitivo: The Ritual That Fills Your Venue The Italian aperitivo is the pre-dinner ritual where a drink arrives with something to nibble: olives, grissini, salami, cheese. For a Swiss venue it is the simplest way to turn the quiet 5-to-7 windo... Salumi Jun 27, 2026 LAPABlog
Red Prawn: Mediterranean, Argentine or Carabineros? A Guide for Restaurants Red prawn (gambero rosso) is one of the most prized crustaceans in Italian cuisine: a deep-red shrimp with sweet, almost candied flesh, eaten above all raw . For restaurants the real choice is between... Pesce e Prodotti Ittici Jun 15, 2026 LAPABlog
Elenka: Sicily's Pistachio Masters, Now in Swiss Labs Elenka is the historic Sicilian producer of semi-finished products for gelato and pastry professionals : creams, pastes and bases made in Palermo since 1959. Its flagship is the pistachio cream , an a... Dolci Regionali Dolci e Pasticceria Pasticceria Italiana Jun 10, 2026 LAPABlog