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
PDO and PGI Cured Meats: The Essential Guide for Restaurant Professionals in Switzerland PDO and PGI Cured Meats: The Essential Guide for Restaurant Professionals in Switzerland Salumi DOP e IGP: Complete Guide for Restaurateurs in Switzerland Nel 2026, la domanda di products italiani aut... Guide Ristoratori HORECA Svizzera Prodotti DOP Salumi Dec 25, 2025 LAPABlog
Traditional Amatriciana: The Original Recipe with LAPA Guanciale Amatriciano IGP Amatriciana is the kind of dish that reveals everything. There's nowhere to hide: if the guanciale isn't the real thing, your guests will know — and they'll remember. In a competitive restaurant marke... Pasta Prodotti DOP Ricette Salumi Dec 25, 2025 LAPABlog
Guanciale Amatriciano PGI: The Ingredient That Makes or Breaks Your Carbonara Your current supplier sends you a generic "guanciale IGP" — but do you know where it actually comes from? Every chef who has cooked with the real thing knows: when authentic Guanciale Amatriciano PGI ... Pasta Prodotti DOP Ricette Salumi Dec 25, 2025 LAPABlog
Pancetta Piacentina DOP: The Rolled Italian Delicacy Your Guests Will Remember Slice into a round. Watch the flawless spiral of blush-pink lean and snow-white fat unfurl before you. Breathe in the gentle, sweet aroma of spices and aging cellar. This is not ordinary charcuterie —... HORECA Svizzera Prodotti DOP Salumi Dec 25, 2025 LAPABlog