Parmigiano Reggiano 24 Months Whole Wheel: The Swiss Foodservice Guide Buying a whole wheel of Parmigiano Reggiano DOP 24 Months (approx. 38–40 kg) represents the pinnacle of food cost efficiency and dining room showmanship for Swiss restaurants and catering professional... Formaggi Sep 17, 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
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
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
Whole Parmesan Wheel: Is It Worth It for Your Restaurant? Last updated: 10 June 2026 A whole wheel of Parmigiano Reggiano weighs around 38–40 kg and is made from roughly 550 litres of milk. For a restaurant it means the lowest price per kilo, practically zer... Formaggi Guide Ristoratori Prodotti DOP Jun 10, 2026 LAPABlog
Provolone Dolce or Piccante? The Restaurateur's Guide Last updated: 2026-06-10 Provolone is an Italian pasta filata cheese made from cow's milk, produced in two versions: dolce , coagulated with calf rennet and aged two to three months, mild and buttery;... Formaggi Guide Ristoratori Prodotti DOP Jun 10, 2026 LAPABlog
Why Zurich Restaurants Trust LAPA for Their Burrata and Mozzarella Supply "Since working with LAPA, freshness is no longer a concern. The burrata arrives in our kitchen as if we had made it ourselves that same morning." — Chef Marco R., Italian restaurant, Zurich Running a ... Formaggi HORECA Svizzera Jun 4, 2026 Cosa dicono di noi
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 LAPABlog
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 LAPABlog
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 LAPABlog
Stracciatella di Burrata: Why Switzerland's Best Chefs Refuse to Serve Anything Else The restaurant next door just added stracciatella di burrata to its menu. Its tables are full every night. Yours could be by tomorrow. Right now, in Switzerland's most sought-after restaurants, the di... Formaggi HORECA Svizzera Dec 25, 2025 LAPABlog
Fior di Latte for Neapolitan Pizza STG: The Choice of Master Pizzamakers Fior di Latte for Neapolitan Pizza STG: The Choice of Master Pizzamakers The difference between a good Neapolitan pizza and a great one often comes down to a single ingredient: fior di latte . Not jus... Formaggi Pizza Prodotti DOP Dec 25, 2025 LAPABlog