Did you know that as ear­ly as 1931, Bianchi com­pi­led its own cook­book? It was cal­led “The Good Recipes” and, on the occa­si­on of the company’s 50th anni­ver­sa­ry, it was dis­tri­bu­ted to high­ly inte­re­sted cus­to­mers for the pri­ce of CHF 1.–.

Published by the Association of Swiss Comestibles Importers, we explai­ned on 64 pages not only ever­ything worth kno­wing about sea fish, freshwa­ter fish, cru­stace­ans, mus­sels, poul­try, game and much more, but also pro­vi­ded count­less recipes and many new ide­as for home kit­chens. This was important and right, as Bianchi repea­ted­ly had pro­ducts in its ran­ge that were litt­le known—or not known at all—to the local public.

Moreover, Bianchi made a name for itself—one that stands not only for first-class, fresh pro­ducts, but to this day is syn­ony­mous with culina­ry enjoy­ment. Our reci­pe vide­os, which we regu­lar­ly publish on our Facebook page “Freshest Food”, are also a small tri­bu­te to the inno­va­ti­ve Bianchi gene­ra­ti­on of the 1930s, who­se publi­ca­ti­on cap­tu­red the spi­rit of the times and was extre­me­ly successful.