Who we are
Daniele Peruch
The father. Produces the incomparably fine aceto.
Ursula Peruch
The mother. Gets the place up and running. Increasingly active in the background - at the front when things are burning.
Marco Peruch
The junior. Buys, administers, advertises and sells - boss. 2nd generation - took over the business in 2020.
Michelle Peruch
Is now a mom (again). Our daughter and her husband are very well looked after.
Rita Niederhäuser
Advises and sells in the store. Supports us on challenging days.
Elsbeth Gysel
Our hard-working salesperson. Celebrating an anniversary - part of the inventory.
Ursula Tanner
Jumps right into the action & is committed to our customers. That makes us happy: welcome!
Laura Piani
Young, wants to know. Energetic and enthusiastic, she serves our customers with a big heart!
Eswaran Thurairajah
Production manager in the kitchen. Prepares the wonderful lasagna. A loyal member of our staff since 1996.
Balasubramaniam Srimurukananthan
Production manager for fresh pasta. Makes ravioli with tasty fillings, cuts pasta or gnocchi.
Sutharsan Subramaniam
Production employee. Supports both the fresh pasta and kitchen departments. Hand in hand: that's how teamwork works!
How we grew up
Sales products
Daniele has his nose to the grindstone when it comes to culinary delights from Italy: in addition to the tried and tested, hand-picked suppliers with their popular products, with some of whom they have maintained business (no, almost family!) relationships for over 30 years, the Peruch family is constantly on the lookout for new, fine specialties. And they prefer to find these from small, reliable (family) businesses: All the specialties imported are home-made - just by someone else.
Daniele is in contact with literally hundreds of suppliers for his customers year in, year out. Around eighty times a year - almost twice a week - the lorry pulls up with the delicious freight, bringing a piece of Italy to Schaffhausen: so that you can buy it fresh and conveniently close by.
Our history
Daniele Peruch founded Einzelfima Pasta Pizza Daniele together with his wife Ursula. The store was opened in the Unterstadt district in 1985. Back then, customers found a tiny range of the very best Italian food in the store.
The pasta was initially prepared fresh for each customer: the customer watched Daniele making the ravioli.
It soon became too cramped for Daniele in the lower town and a new opportunity presented itself at Fronwagplatz 7 - the current store location. Fortunately, a production site was found at the same time, directly on the Rhine. This meant that production and sales were separated for the first time.
Daniele now sold his pasta specialties in the smart Haus zun Metzgern at Fronwagplatz 7 and produced them in the former laboratory of a coffee roasting plant. Daniele's story could not have been better combined with food. The cross-generational project Aceto Balsamico - in-house production was launched in 1999. The first major production pilot and barrel filling took place. As a pioneer, Daniele acquired all the knowledge about balsamic vinegar himself. He also provided the necessary risk capital himself. A bank did not want to pre-finance the project. It worked: in 2002, Mr. Couchepin (retired Federal Councillor) presented a gold medal on behalf of the Swiss Federal Council. The Council rated the innovative use of the regional Pinot Noir grape must with the highest award. Over the entire competition, it was enough for second place overall out of over 50 projects submitted.
At Daniele and Ursula's home address, conditions became tight once again: aceto production urgently needed more space. In another stroke of luck, land was acquired from the town of Schaffhausen under building rights. The Merishausertal production center, which has since been expanded again, is located at this site.
The manufactory
Daniele specializes in the in-house production of balsamic vinegar and pasta. The two specialty ranges are traditionally produced in separate rooms in the production building: In one half of the building is the acetaia, the place where the aceto matures. The pasta production is located in the other half of the building.
The Balsamico production campaign starts with the first grape harvest in the canton of Schaffhausen and ends about 4 months later. During the year, the emptying of the more than 100 wooden barrels takes place. The pasta is made fresh every day. When we open in the morning, our store has several dozen fresh specialties on display every day. The pasta is beautifully presented, and you receive the preparation recommendation free of charge.
For Daniele, homemade is synonymous with intensity of flavor, regional production, traditional recipes and a passion for good food and enjoyment. Daniele's extended range is rounded off by its own import activities. From aperitifs to desserts, you will find exquisite Comestibile specialties in our specialist store. Directly from the producer: our own imports of wine, prosecco, grappa, risotto, truffle specialties, pasta, sauces, snacks, panettoni and so on. It is very important to Daniele to know that our customers only receive the best food - almost as if it were home-made.
Long-standing supplier relationships guarantee consistently high quality in terms of taste and appearance.