Bianchi Blogccsm2026-08-16T17:01:46+02:00

Bianchi Blog

The happiest pigs in Switzerland?

Bianchi Christmas Boxes Salmon & Champagne

Chef Janet, seven knives & a 140 kg tuna!

Luca Bianchi on a Treasure Hunt in Sardinia

The truffle producers from Umbria supply 75 countries.

Mise En Place with Luca Bianchi

Bianchi Dry Aged

This is the Most Popular Butcher Shop in Switzerland 2026

Racing Suit Made from Real Fish Skin

More than an employer – a family since 1881

Carabineros, Oysters, and a Magic Powder

Two Star Chefs & 210 Kilos of Bluefin Tuna

30 radical courses: fish, meat, fat!

Qualivo veal for the gastronomy sector

New at Bianchi: Muesli-fed veal from Buttisholz

What are the food trends for 2026?

Skrei

The Secret of Wagyu

Crossing the Julier Pass with Wagyu and Oysters

Transparency at «Bianchi»: Where Premium Fishing Begins

Festive delicacies from Bianchi

„Chefs put Ojo de Agua on the menu“

„Hönggerhof“: Fish from the Aging Cabinet!

Logistics as a Core Brand Value at Bianchi

Bianchi on Board the Excellence Princess

Moules & Frites! Tips and Tricks from the Chefs

Bianchi on the trail of Canadian lobster

Swiss Caviar from Mountain Spring Water

Freshness born of pure spring water

„Bianchi“ in the Appenzellerland

„Young talent is our future“

Seafood. Simply plant-based.

Swiss Wagyu

The City of Red Prawns

“Eichmühle”, Wädenswil: Time for Maibock!

In the Kitchen: The Secrets of the Knogl Kitchen

The Eyes Reveal It! What to Look for When Buying Fresh Fish

Bianchi is the main sponsor of the „Bella Italia!“ edition of GaultMillau

Chef Noémie, Sole & Sweetbreads for Politicians

„Bianchi“: fresh fish twice a day

On the Ice and at Bianchi, It’s All About the Sausage

La Perche Loë – A Visit to Valperca S.A.

Mackerel – from Grill to Sashimi

The Devil Among Fish: A Fascinating Deep-Sea Dweller

Gregor Smolinsky: Tour with the early riser

Faroe Islands Evenings at «Fiescherblick»: A Nordic Culinary Journey in the Alps

Philippe Deslarzes, the Skrei adventurer

Million-Dollar Premier Tunas for Star Chefs

Obsiblue – the blue beauty from Bianchi

Skrei Season: How to Cook It, What to Pair It With?

What happens when Bianchi meets Bianchi? Sparkling Wine!

A Culinary Delight for Christmas

Next Generation! „You have to learn to let go“

The Bianchi Oyster Guide

Bianchi & the Chefs in Oyster Paradise

From small and large mushroom producers: Our journey through the world of Swiss mushrooms

Sustainable kimchi with Swiss savoy cabbage

Whale Blubber & Ptarmigan: Luca Bianchi in Greenland

The market is consolidating – we remain independent!

Exclusive Cooperation with Rocha from Peniche

Dry Aging with Kingfish & Madai Sea Bream

Octopus, Squid & Co.

Ceviche – Fish marinated in fruit acid!

Bianchi: From the Lake to the Michelin-Starred Plate

Greek Fish! Bianchi Fishes off Leros

Spanish Bluefin Tuna at Bianchi

Bianchi „Switzerland’s Most Popular Butcher Shop 2024“

Luca Bianchi & the world’s largest fish market

We Cannot Afford Any Mistakes

Schlössli shrimp from Switzerland

Dario Bianchi: Business Trip to the Gauchos

Toffolon & Müller: Hunting for King Crabs!

The world of exquisite Wagyu enjoyment at Bianchi

Directly from Mexico’s trendiest hotspots: The Kanpachi

L’ostrica rosa! Bottura, Bartolini & Taufer

Scallop tasting on the fishing boat

Saffron of the Highest Quality

With the Bianchi Van to the Young Chef Final

Bianchi „Switzerland’s Most Popular Butcher Shop 2023“

Gilad Peled with the Herb Lambs

A5 Wagyu? Isn’t that that Japanese highway?

Algae – The Superfood from Bianchi

Microgreens: Superfood from Bianchi

Bianchi & whitefish: a truly great catch

A Life for the Brother Roosters

Chefs’ insider tip: Bremgarten trout

Just Like in France! The „Haché Beef Burger“

32,880 kilos of seafood per year for Zermatt!

Bianchi on Location! Organic Salmon from Ireland

Bianchi „Switzerland’s Most Popular Butcher 2022“

Completely natural: Zurich Oberland Venison

Glacier 51: The Wagyu Among Fish

The Zurich Cichlids from the Office Complex

„A grilled turbot makes me happy“

The pike-perch from the Valais Alps

Swiss Wagyu? At Bianchi!

Luca Bianchi: Business trip to the Faroe Islands!

The Romands also want fish from Bianchi!

A 100-kilogram halibut for Stefan Jäckel

Fresh, fresher, red gills (Radio SRF 2)

Exclusively at Bianchi: Thurgau Apple-Fed Pigs

The Bianchi App for Restaurants & Hotels

14 Kilos! Mega Turbot for the Bürgenstock

At Bianchi, it’s all about the sausage!

Exclusively at Bianchi: Chicken from Alpstein

Fabrizio Zanetti favors Swiss truffles

105 kg tuna! Dietmar & the strong men

Fliegauf and the 90-Kilogram Halibut!

COVID-19: Open Letter to the Federal Government

Dieter Meier Beef! Bianchi delivers to your home

Culinary Olympics 2020 in Stuttgart

Jaeger & Jäckel Invite to Fish Buffet No. 4

Exclusively at Bianchi: Dieter Meier’s Angus Beef

OJO DE AGUA by Dieter Meier

Fish in a Salt Crust

Meat alternatives are also of interest

Mussels from Lake Zurich!

Interview Swiss Illustrated „Al Dente“

Funke dives in! Scallops from Norway

Perfectly networked: How broiler farming becomes ‚interesting‘

TeleZüri: „Good Friday is Battle Day for Bianchi“

Apprentice Fish Courses with Felix Furrer

Nik Gygax: Mussels, Turbot and King Crabs

Pasta & fish? Not an easy combination

André Jaeger & his fish from Brittany

Freshly arrived! Swiss Alpine Salmon

New! Saumon d’Isigny

Bianchi’s U.S. Prime Beef

Mr Edi, the Patron – An Obituary

Kicha Arumugam, Head of Fishery

Bianchi, the Fourth Generation – A Conversation with Giulio Bianchi.

Rico Pengler, Builder of the Bianchi Food Truck Family

Daniel Cereghetti, Head of Cold Storage

Mauro Saro, Head of Night Shift

Max Maksimovic – one of us

The Bianchi Calendar from 1981

Bianchi and SV Switzerland

Bianchi – The Fifth Generation

The final link

The best trout farm in Northern Italy

Bianchi’s Wild

Bianchi’s butchery in Zufikon

Risotto with Calamaretti and More

„We want to support young people.“

1994: Shop closure in the Niederdorf

Interview with Robin Geisser – Alpstein Chicken

Bianchi’s frozen storage

Bianchi’s Purchasing and Sales

Chicken Breast with Bulgur Tabbouleh

Tofu is fine sometimes, too

Swiss Farmed Fish

Summer salad with crispy tofu

Fish is not just fish.

Pyrenean milk-fed lamb shoulder

Electricity from fish waste?

250 employees, 1 goal: Freshness!

Oriental Alpstein Coquelets

Best of Swiss Gastro 2017: „Toi et Moi“

Pietro Zanoli and the Limmat

Bianchi’s “The Good Recipes”, 1931