The charm of Swiss cuisine is largely due to its diversity. On the one hand, each of the cantons has its own specific cuisine and local culinary prides. On the other hand, the diversity is due to foreign influences in the respective region – French, German and Italian. Alpine cuisine is ultimately an amazingly delicious mix of culinary preferences in each of the countries in this region known for its beautiful nature and sights in Europe . Recipes borrowed from Italy Italian influence on Swiss cuisine is most felt in the canton of Ticino in southern Switzerland. Under Italian influence in this area is very

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Swiss cheese is unique, as might be expected from a country known for its cute cows and milk with excellent qualities. Cheeses can be soft and hard, completely fresh or well aged – for every taste. However, there is one thing that applies equally to all Swiss cheeses – they have character. This can be said for both the well-known and the numerous regional varieties, due to the fact that Swiss cheeses are made according to traditional recipes from local milk and with great skill. Swiss cheese varieties and production technology Switzerland produces about 450 varieties of cheese . Most of them are made from

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Swiss know how to enjoy food and the proof of this is that their cuisine is already finding fans all over the world. Alpine dishes are suitable for every taste and occasion. They are diverse, and their specificity is determined by the region for which they are typical, as well as the season. There are very popular Swiss summer dishes, that can fill any menu with delicious and healthy food. Types of Swiss summer dishes In general ordinary products are most often used in Swiss cuisine , but very high quality and perfectly combined. The Swiss not only stick to their traditional recipes , but

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04Swiss cuisine is known for its delicious and nutritious food. The tradition of preparing simple and filling dishes is largely due to the climatic conditions in the Alps. However, along with meat and cheese dishes , there are also many interesting Swiss salads. They are fresh and appetizing and worth a try to make sure that alpine cuisine doesn’t just consist of fondue, roasts and raclette. 1504 Types of Swiss salads and specifics Salads are part of Swiss cuisine and are very diverse as a combination of products. They are not only vegetables, with the addition of meat or fish products, but also with pasta,

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Switzerland is a place where you will certainly not stay hungry, because culinary surprises are literally around every corner. Each region and city is proud of its specific dishes with a long history and beautiful Zurich is no exception. The largest shopping center in Switzerland is home to people of many nationalities who have arrived for business or tourism. What unites them is that everyone wants to try local specialties, and the Zurich culinary tradition definitely has something to offer. Some of the delicious things to eat are sold right on the street. You can have a quick bite of the famous Zurich bretzel or

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The tired tourist will always find something to quench his thirst in Switzerland. The choice of drinks in the Alpine country is generous: there are refreshing there are warming there are weaker and stronger alcoholic that you can drink pure or in various combinations.  What could be better than a glass of wine with a classic fondue, excellent kraft beer, aromatic schnapps or a fresh cocktail?  The traditional Swiss alcoholic and cocktail drinks offered  can satisfy all tastes.  Swiss wines The range of Swiss wines is really very large. Their production is in accordance with  the highest quality standards , and the grapes are grown

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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

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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

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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

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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.

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