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We often learn with you how to  prepare different dishes from the depths of the Alps, but so far we have not considered one of the most popular recipes in the region. It is about the  potato roast,  which nowadays proudly holds the title of the classic in the genre of Swiss cuisine. Today we will see how we can prepare it at home, and where we can visit world-class alpine restaurant. According to the  original recipe  for him, this dish originates from the canton of Bern in the German part of the country. His connoisseurs, citing early sources – mostly ancient cookbooks – say

In search of always the original proposals, today we have decided to present you an  original recipe from Austria  with an imperial flavor. When we talk about Austrian cuisine, we all know that it is a matter of  tempting pleasure on a plate,  of delicacies of the highest quality, masterfully executed and served with finesse. Austria belongs to the region of the Alps. Let us introduce you to one of the representative dishes for these places – these are the pancakes called  Kaiserschmarn . In the past, they  cooked on farms  and gained a lot of popularity in the world only when it turned out

The gastronomic preferences in the Alps are multifaceted and diverse, as are the culture and traditions of the region. People in  Switzerland, Italy, Germany and France  have unique culinary preferences specific to different regions, but  at the same time they have a lot in common in their kitchens. One of the connecting links is that in the harsh climatic conditions of the mountain the food is very nutritious, and in this characteristic the minced meat dishes fit perfectly. Among the most famous of them are: Ghackets And Horns Minced veal bellevoir mustard meatballs, etc. Mustard meatballs with potato Stampf Necessary products for meatballs: 600 g minced

We continue to delve deeper into the  mysteries of Swiss cuisine. Today we will look at a traditional recipe for pasta, which we hope you like as much as we do. Something relatively simple and at the same time sophisticated, which  is guaranteed to delight your gastronomic senses. As we already know, alpine cuisine covers the traditions of several regions. Her dishes are most often inspired by life in the mountains.  It is characterized by the use of dairy products , especially with its cheeses – Appenzell, Gruyere, Alterschweizer, Emmental, etc., as well as some typical alcoholic beverages and wines, as well as  pasta, pasta and desserts.

Italians have a weakness for both the sweet life and the sweet temptations in the form of: tiramisu cakes executioner canola panna cotta and many others. Some of the unique boot desserts are part of the alpine cuisine, which is becoming increasingly popular. Italian desserts are finding more and more fans all over the world. Tiramisu Undoubtedly the most famous Italian dessert is tiramisu.  Thanks to the simple recipe and the unusual taste, it has become very popular all over the world. According to legend, the cake dates back to Medici times, but there is no evidence of this. His birthplace is considered to be the

Summer is coming, and with it our desire to try something fresh and tasty, which will make us feel refreshed, is revived.  Especially at a time when traveling abroad is more complicated than ever, what could be better for the avid traveler than international cuisine?  Although the pandemic of KOVID-19  still does not seem to want to leave our lives, treat yourself to an unforgettable dinner in a fine restaurant. In general,  the birthplace of the fondue is Switzerland.  Today it is also quite common in the alpine regions of  Italy and France.  According to the original recipes, the dish was  prepared from wine and

In Switzerland, they not only enjoy  iconic delicious dishes such as fondue and raclette, high-quality cheeses and the world-famous Swiss chocolate. A lesser known fact is that the people of the Alpine country have another reason to be proud. And these are  Swiss wines . The national assortment is simply amazing, and every bunch of grapes is grown in the  ecologically clean lands of the alpine country. Swiss wine production complies with the highest quality standards and therefore, if you have not yet tasted them,  you must quickly correct this omission. Swiss grape varieties In  Switzerland  more than  50 different grape varieties are grown,  and

 The Swiss  like to sweeten their lives not only with their famous chocolate, but also with many other culinary temptations. Some of them are part of the holiday tradition in the Alpine country, while others are a frequent guest at the table as a delicious dessert. In the Top 5 of Swiss pastries that you should try, honorable places are occupied by: Fondue with chocolate Nusstorte Swiss kisses merengue Zuger Kirschtorte Birnbrot Chocolate fondue Fondue is the most emblematic Swiss dish and we can’t help but emphasize it in desserts as well. But the sweet version is made  not from cheese like the classic one,

Despite the fact that Switzerland is a small country, it is known all over the world for many things – from banks and watches to cheeses, the famous fondue and, of course, excellent chocolate. However, it is not only available in solid form, but also as a hot drink. The raw nature of the Alps predisposes you to very hot drinks on cold winter days. Apart from hot chocolate and coffee, the Swiss are big fans of herbal teas and hot syrups. There is no greater pleasure than contemplating the majestic nature in the Alps with a glass of hot drink in front of him. Hot

Fondue is the culinary business card of Switzerland and is gaining more and more followers for Alpine cuisine. This simple and at the same time ingenious recipe for melted cheese, prepared directly on the table and consumed with pieces of bread, already has fans all over the world. Despite its great popularity, there is still something new to learn about it. Fondue with bread is a lesser known, but especially appetizing, variety of the Swiss specialty. The history of the Swiss Fondue The fondue originated in Switzerland as a means for farming families to make the most of their limited resources during the severe winter