MASCARPONE: The Secret Behind Switzerland's Best Kitchens You’ve opened a container of mascarpone and immediately known something was wrong. Too thin. Too bland. No structure. In a professional kitchen, a weak ingredient doesn’t just affect one dish — it aff... Formaggi Sep 5, 2023 LAPABlog
Whole Frozen Porcini: Forest-Fresh Flavour, Year-Round You’ve been there before. You open a bag of frozen porcini mushrooms and already know something is off. Soft texture, faint smell, pieces that dissolve in the pan instead of holding their shape. You p... Prodotti Italiani Sep 5, 2023 LAPABlog
Fritto Misto Mignon: The Appetizer Your Guests Will Remember Feeling the urgency to refresh your menu? 🔄 Aspiring to serve appetizers that elicit exclamations of wonder? 🤩 Let me introduce you to Fritto Misto Mignon, a culinary treasure 🍽 that will tantalize yo... Ricette Jul 27, 2023 LAPABlog
Friarielli or Cime di Rapa: The Difference and How to Cook Them Last updated: 28 May 2026 In 30 seconds: friarielli, cime di rapa and broccoletti Friarielli (Naples), cime di rapa (Puglia) and broccoletti (Lazio) are the same botanical family, Brassica rapa subsp.... Pizza Jul 21, 2023 LAPABlog
Culatta Stagionata or Culatello with Rind: The Cured Meat That Elevates Your Menu How many times have you searched for that one product that makes your guests pause — the one that makes them think: “This place is different.” It’s not about putting more meat on the plate. It’s about... Prodotti Italiani Jul 14, 2023 LAPABlog
Sweetened Sheep's Milk Ricotta Cream: The Trade Secret Top Pastry Chefs Keep to Themselves Here's a pastry secret that many won't like you knowing - SWEETENED SHEEP'S MILK RICOTTA CREAM FROZEN IN PIPING BAG. Yes, you read that right! That very divine cream that makes cannoli, sfogliatelle a... Formaggi Ricette Jul 11, 2023 LAPABlog
Pistachio Coulant by iMarigliano: The Dessert That Closes Every Meal Perfectly The dessert course is where the meal is remembered or forgotten. After everything you put into the kitchen, it deserves a closing act that holds up — one that earns a second visit. At LAPA, we source ... Prodotti Italiani Jul 9, 2023 LAPABlog
LAPA's 1980s Style Cornetto — The Taste Your Customers Remember Some products do more than fill a plate. They create a moment. Your customers walk in every morning tired, rushed, with three things on their mind. But the right breakfast pastry — the one with real f... HORECA Svizzera Jun 22, 2023 LAPABlog
Frozen Turnip Greens — Does It Actually Work in a Professional Kitchen? Most chefs hear "frozen turnip greens" and immediately move on. Understandable. The frozen vegetables that end up soggy, waterlogged, and tasteless have earned that reputation. But the problem was nev... Ricette Jun 22, 2023 LAPABlog
Spirito Contadino: Turnip Greens and Sausage in Wheat Flour Crust Some ingredients carry the weight of an entire culinary tradition. Turnip greens (cime di rapa) — the slightly bitter, deeply aromatic leafy vegetable that has defined Apulian peasant cooking for cent... Ricette Jun 6, 2023 LAPABlog
Dark Mignon Wafers: The Secret Behind Perfect Sicilian Cannoli A Sicilian cannolo lives or dies by its wafer. Not the filling — the wafer. And the Dark Mignon Wafer isn’t just packaging. It’s the element that separates a good dessert from one your guests talk abo... Ricette Jun 6, 2023 LAPABlog
iMarigliano Sicilian Cassatine Single Portions: Authentic Italian Pastry for Your Menu Your dessert menu needs a centerpiece. Something guests remember, talk about, and come back for. The iMarigliano Sicilian Cassatine — single portions, 12 pieces per box — are exactly that: an iconic I... Prodotti Italiani Apr 25, 2023 LAPABlog