Salumificio Coati - Jambon cuit lentement de la 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 28 févr. 2026 I Nostri Fornitori
Prosciuttificio Montevecchio — Jambons AOP des Apennins Emiliens 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 28 févr. 2026 I Nostri Fornitori
Salumificio Sorrentino - Charcuterie Traditionnelle des Abruzzes depuis 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 28 févr. 2026 I Nostri Fornitori
Ce que disent nos clients: charcuterie italienne authentique pour la restauration suisse "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 9 janv. 2026 Cosa dicono di noi
Nduja Calabrese : Le Salami Tartinable qui Séduit la Haute Gastronomie Suisse 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 25 déc. 2025 LAPABlog
Guanciale pour Pizzerias : Le Guide Complet pour Restaurateurs en Suisse 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 25 déc. 2025 LAPABlog
Charcuteries AOP et IGP : le guide de référence pour les restaurateurs en Suisse Charcuteries AOP et IGP : le guide de référence pour les restaurateurs en Suisse Nel 2026, la domanda di produits italiani autentici in Svizzera ha raggiunto livelli record, con un incremento del 42% ... Guide Ristoratori HORECA Svizzera Prodotti DOP Salumi 25 déc. 2025 LAPABlog
Amatriciana Traditionnelle : La Recette Originale avec Guanciale Amatriciano IGP LAPA 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 25 déc. 2025 LAPABlog
Guanciale Amatriciano IGP : Le Secret des Chefs pour une Carbonara Inoubliable 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 25 déc. 2025 LAPABlog
Pancetta Piacentina DOP: La Charcuterie Roulée d’Exception Venue de Plaisance 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 25 déc. 2025 LAPABlog
Guanciale Amatriciano IGP: Le Secret d'une Carbonara Inoubliable Guanciale Amatriciano IGP : Le Secret d'une Carbonara Inoubliable Qu'est-ce qui distingue une bonne carbonara d'une carbonara légendaire ? Chaque chef connaît ce moment : un convive ferme les yeux apr... Pasta Prodotti DOP Ricette Salumi 25 déc. 2025 LAPABlog
Prosciutto di Parma 24 Mois AOP : Le Secret des Grandes Tables Suisses Prosciutto di Parma 24 Mois AOP Le Joyau de Parme Le Prosciutto di Parma 24 mois AOP est le sommet absolu de la charcuterie italienne. Avec un affinage double du minimum requis (12 mois), ce jambon dé... Prodotti DOP Prodotti Italiani Salumi 25 déc. 2025 LAPABlog
