On Friday, 11 September, at the home opening game of Genève-Servette Hockey Club SA (GSHC) against Ambri-Piotta, Domino’s Pizza opened its first ever in-stadium store in Switzerland at the Les Vernets Ice Rink. Selling single serve pizza and drinks, Domino's Pizza will open during all GSHC home games at Les Vernets as well as for special events upon request. It is situated at the south end of the main concourse at Les Vernets.
Domino’s has been a partner with GSHC for the past several years, and this year decided to further develop the partnership by offering onsite sales to GSHC fans. Domino’s is also planning a number of promotions and special events throughout the season to delight fans of GSHC and create excitement at the game.
Knowitall.ch readers are being offered the chance to try out a range of natural wellness drinks produced in Switzerland using fresh spirulina, organic fruit and Alpine herbs (see offer at end of article).
Currently regarded as a revolution in the nutrition and health sector, spirulina microalgae are known to have outstanding nutritional properties, with long-term benefits that combine to combat stress and fatigue while at the same detoxifying the body and strengthening the immune system. They are also believed to aid weight loss and digestion as well as improve both hair and skin.
Generally taken in dry powder, tablet or pastille form, spirulina is now being produced for the first time as a fresh drink by the Swiss company, SpirAlps SA, based in Vétroz, Valais. Since the nutritional properties of spirulina are considered to be much higher when taken fresh, Spiralps drinks are a true innovation in terms of wellness and, crucially, are also much pleasanter-tasting than the dried form.
When it comes to Italian food, most of us think about pizza, pasta and tiramisu – each of which comes in many different varieties and is absolutely delicious, especially when it is freshly made!
However, Italians, and those of you who have had the good fortune to live in Italy, will tell you that there is so much more to Italian food. Indeed, the range and variety of good traditional dishes is quite extraordinary – especially when each dish has its own distinct flavor as you move from one region of the country to another. Recipes are tweaked, new ingredients are added, and before you know it, you have yet another unique dish to add to Italy's culinary repertoire!
In an attempt to capture the essence of Italian cooking, native Italian, Stefano D’Ambrosio, has launched an on-line Italian food shop, called Zia Lucia, that will deliver a small selection of freshly made Italian dishes to your door. He explains the philosophy behind his new company to knowitall.ch.
It is well known that the expat community likes its cupcakes – so it’s no surprise that our Know-it-all passport guide started listing them in its Birthday chapter several years ago. Fairy Cakes was the first and only company to be listed in the 2007/2008 edition of the book with owner, Melanie Goodman, being the first to offer British/American style cupcakes.
However, the market for cupcakes has expanded so much since then that it seems like we’re getting recommendations for cupcake suppliers almost every month! Between them, these companies have considered just about every possible desire for the discerning cupcake fan - read on to find out more!
Can you tell the difference between mozzarella that was hand-made this morning and a ball of the mass-produced type? Expand your culinary knowledge by trying out some of the cheese, made fresh every morning at Casa Mozzarella, a shop opened less than one year ago near Plainpalais, Geneva! Read to the end of this article to find the answer to our competition question and maybe win a voucher for Fr. 100.- to buy whatever you want from Casa Mozzarella!
Fabio Magno and Angelo Albrizio decided to bring Italy to Geneva in its most delicious form: mozzarella made entirely from local Geneva milk! They are both from Puglia, Italy, where mozzarella is famed to originate, and now live in Geneva. The opening of their shop took time in preparing. They found an Italian cheese-maker who comes from a long line of cheese-makers, Nicola Antonicelli, who was delighted to participate in this concept.
Every morning before dawn a trip is made to the Laiteries Réunies de Genève. Nicola follows in his father’s footsteps and takes the 300-400 liters of fresh milk and lovingly cooks, stirs, cuts, sieves, and stretches the curds to make 30-50 kilos of balls of fior di latte — the official name for mozzarella made from cow’s milk.
