Raw materials

Pinkerì is, first and foremost, ‘taste’: our gourmet selections are born from the idea of offering you the best dough wrapped in a combination of delicate and delicious ingredients. The result is an experience of balanced flavours that will leave you with a ‘smile’ on your face.



The bread we use is ‘pain paillasse’, a type of Swiss artisan bread renowned for its traditional workmanship and unique flavour. The preparation begins with a mixture of high-quality flour, water, yeast and salt, which is carefully kneaded to an elastic consistency. After a rising period, the dough is shaped by hand into round or oval shapes and then baked in a wood-fired oven to obtain a crisp, golden crust.

The prizes won by ‘pain paillasse’ include numerous national and international awards for its quality and authenticity. It has won gold medals in various culinary competitions and has been praised by gastronomic critics for its rich flavour and perfect texture. Thanks to its popularity, ‘pain paillasse’ has become a symbol of Swiss culinary tradition and continues to be loved by gourmets and connoisseurs all over the world.


Des Alpes

Des Alpes’ colourful buns are unique and fascinating culinary creations, designed to delight both the palate and the eye. The process begins with the preparation of a basic bun dough, made from high-quality flour, yeast, water and a pinch of salt. Once a smooth consistency is achieved, the dough is divided into smaller portions and coloured with natural ingredients such as spinach for green, beetroot for red and turmeric for yellow. Each coloured portion is carefully shaped into small buns and baked until soft and light in texture. The result is a selection of vibrant and tasty buns, ready to be enjoyed on their own or accompanied by a variety of toppings and fillings, offering a memorable dining experience.


Ionised Alkaline Water

The water we use is produced through an ionisation process, a high-quality option for pizzerias. This purified, alkaline water offers numerous advantages in pizza preparation. First of all, its composition helps to create a softer, lighter dough, which is essential for a crispy, well-baked crust. Ionised Alkaline Water also improves the consistency and digestibility of the dough, contributing to a better dining experience for customers.

In addition to dough preparation, this water using specific pH values can be used for cleaning and washing ingredients. By effectively removing pesticides and other harmful residues from fresh produce, it ensures a healthier base for pizza. In addition, it can be used for the preparation of sauces and dressings, helping to enhance the flavours and overall quality of the dishes served.