Menu Engineering: How to Increase Your Italian Restaurant's Profits Menu Engineering: how to increase the profits of your Italian restaurant Menu engineering is the science of designing and optimizing a restaurant's menu to maximize profitability. A Cornell University... Guide Ristoratori HORECA Svizzera Prodotti Italiani Ricette Dec 8, 2025 LAPABlog
Italian Cured Meats for Restaurants: Complete Guide L'arte dei salumi italiani Italian cured meats are a unique gastronomic heritage in the world. Each region has its specialties, the result of centuries-old traditions and knowledge passed down from ge... Guide Ristoratori HORECA Svizzera Prodotti Italiani Salumi Dec 8, 2025 LAPABlog
Essential Equipment for a Pizzeria: The Complete List The Tools of the Trade Opening a pizzeria requires not only quality ingredients, but also the right equipment. Here's a guide to essential equipment for a professional pizzeria. The Oven: The Heart of... Guide Ristoratori Pizza Dec 8, 2025 LAPABlog
Fresh Pasta vs Dry Pasta: Guide for Restaurateurs Due Mondi della Tradizione Italiana Fresh pasta and dried pasta are both protagonists of Italian cuisine, but have different characteristics and uses. Knowing the differences will help you choose the ... Guide Ristoratori HORECA Svizzera Pasta Dec 8, 2025 LAPABlog
Extra Virgin Olive Oil: Selection Guide for Restaurants The Green Gold of Italian Cuisine Extra virgin olive oil è l'ingrediente più importante della cucina mediterranea. Ma non tutti gli oli sono uguali. Sapere come scegliere e utilizzare l'olio giusto pu... Guide Ristoratori HORECA Svizzera Prodotti Italiani Dec 8, 2025 LAPABlog
How to Properly Store Fresh Italian Products La freschezza è tutto. Fresh Italian products are the heart of Mediterranean cuisine. But once they arrive at your restaurant, how do you best store them to maintain quality and food safety? Here's th... Guide Ristoratori Prodotti Italiani Dec 8, 2025 LAPABlog
Guanciale vs Pancetta: What's the Difference Two Protagonists of Italian Cuisine Guanciale and pancetta are two Italian cured meats that are often confused, but their differences are substantial. Knowing them is fundamental for anyone who wants ... Guide Ristoratori Salumi Dec 8, 2025 LAPABlog
How to Choose an Italian Products Wholesaler Why Choosing the Right Supplier is Fundamental Opening a successful pizzeria in Switzerland requires much more than a good recipe. The quality of ingredients makes the difference between a mediocre pi... Guide Ristoratori HORECA Svizzera Prodotti Italiani Dec 8, 2025 Cosa dicono di noi
Buffalo Mozzarella vs Fior di Latte: The Differences Two Cheeses, Two Different Worlds Often confused or considered interchangeable, buffalo mozzarella and fior di latte are actually two very different cheeses. Knowing the differences is fundamental for... Formaggi Guide Ristoratori Pizza Prodotti DOP Dec 8, 2025 Cosa dicono di noi
Complete Guide: Opening an Italian Restaurant in Switzerland The Dream of Opening an Italian Restaurant Switzerland is an ideal market for Italian dining. With a strong Italian community and a widespread passion for Mediterranean cuisine, opening an Italian res... Guide Ristoratori HORECA Svizzera Prodotti Italiani Dec 8, 2025 Cosa dicono di noi
How to Choose the Right Supplier for Your Pizzeria in Switzerland Why Choosing the Right Supplier is Fundamental Opening a successful pizzeria in Switzerland requires much more than a good recipe. The quality of ingredients makes the difference between a mediocre pi... Guide Ristoratori HORECA Svizzera Pizza Dec 8, 2025 Cosa dicono di noi
Being a new restaurant, I've only recently started working with Lapa, but I'm happy to be able to talk with them, who give me advice on products and from whom I draw inspiration "……it has happened that I placed orders even very late, at one in the morning, and still received everything the next morning…….." DOMENICO AMATO Chef... Guide Ristoratori HORECA Svizzera Prodotti Italiani Jan 1, 2023 Cosa dicono di noi
