Prosciutto di San Daniele DOP vs Parma 24 Months: The Swiss Guide Prosciutto di San Daniele DOP and Prosciutto di Parma DOP 24 Months represent the two crowning jewels of Italian charcuterie. While both rely strictly on selected Italian pork legs and sea salt withou... Salumi Sep 17, 2026 LAPABlog
Authentic 'Nduja di Spilinga in Switzerland: The Chef Guide Authentic 'Nduja di Spilinga is Calabria's celebrated spreadable cured salame, crafted exclusively from premium pork jowl, belly, and sweet-and-spicy Calabrian sun-dried chili peppers. Naturally cured... Salumi 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
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
Guanciale in Switzerland: The Buyer's Guide for Chefs Last updated: 2026-06-10 Guanciale is cured pork jowl — the cut that gives carbonara, amatriciana and gricia their authentic flavour. In Switzerland you will rarely find it on a supermarket shelf: it ... Guide Ristoratori HORECA Svizzera Salumi Jun 10, 2026 LAPABlog
Arrosticini: The Secret of Authentic Abruzzo Grilling, Now in Switzerland Arrosticini are skewers of mutton cut into small cubes, born from the shepherding tradition of Abruzzo. They cook in a few minutes over a narrow, long charcoal brazier called the "canala" and are eate... Salumi Jun 1, 2026 LAPABlog
Salumificio Coati - Slow-Cooked Ham from the Valpolicella Salumificio F.lli Coati Great charcuterie is not produced faster. It is produced better. That is the principle behind Coati — and the reason LAPA chose them. A Family Legacy from the Valpolicella Base... Salumi Feb 28, 2026 I Nostri Fornitori
Prosciuttificio Montevecchio — PDO Cured Hams from the Emilian Apennines Where the Apennine Air Becomes Flavour Some products speak for themselves. Slice it thin, lay it on the board — the colour, the marbling, the scent. That first bite says everything. That's a Montevecc... Salumi Feb 28, 2026 I Nostri Fornitori
Salumificio Sorrentino - Traditional Abruzzese Cured Meats since 1982 The Cured Meat Tradition of Abruzzo Three generations of mastery — one commitment: exceptional Italian charcuterie for your kitchen. Finding cured meats that genuinely elevate your dishes — the kind y... Salumi Feb 28, 2026 I Nostri Fornitori
What Our Clients Say: Authentic Italian Charcuterie for Swiss Foodservice "Since working with LAPA, I have never had a single late delivery. The Parma ham always arrives fresh and perfectly packaged. My customers taste the difference on the plate." — Marco R., chef-patron, ... HORECA Svizzera Prodotti Italiani Salumi Jan 9, 2026 Cosa dicono di noi
Nduja Calabrese: The Spreadable Salami Winning Over Swiss Gourmet Restaurants Nduja Calabrese: The Spreadable Salami Winning Over Swiss Gourmet Restaurants Picture this: you slice into an artisanal nduja and a fiery red cream slides out, releasing an aroma that transports you s... HORECA Svizzera Salumi Dec 25, 2025 LAPABlog
Guanciale for Pizzerias: The Complete Guide for Swiss Restaurant Professionals The guanciale your pizzeria deserves — delivered in 24 to 48 hours across Switzerland A missing key ingredient can derail an entire Saturday evening service. At LAPA, we know this well — we work daily... Guide Ristoratori HORECA Svizzera Pizza Salumi Dec 25, 2025 LAPABlog