Swiss food is influenced by French, German and Italian cuisine, but each region adds its own traditional touch. With a lot of regional dishes, many of which are based on cheese and potatoes, the ingredients are readily available to the Alpine farmers of old. One thing's for sure, you won't go hungry in Switzerland.
Foods often associated with Switzerland include cheese and chocolate. Swiss cheeses, in particular Emmental cheese, Gruyère, Vacheri, and Appenzeller, are famous Swiss products. The most popular cheese dishes are fondue and Raclette. Both these dishes were originally regional dishes, but were popularized by the Swiss Cheese Union to boost sales of cheese. Zürcher Geschnetzeltes is a thin strips of veal with mushrooms in a cream sauce served with rösti, Italian cuisine is popular in contemporary Switzerland.
Rösti is a popular potato dish, it was originally a breakfast food, but this has been replaced by the muesli, which is commonly eaten for breakfast and in Switzerland goes by the name of "Birchermüesli”. Tarts and quiches are also traditional Swiss dishes. Tarts in particular are made with all sorts of toppings, from sweet apple to onion.
In the Italian-speaking part of Switzerland, the Ticino area, one will find a type of restaurant unique to the region. The Grotto is a rustic eatery, offering traditional food ranging from pasta to home made meat specialties. Popular dishes are Luganighe and Luganighetta, a type of artisan sausages. Authentic grottoes are old wine caves re-functioned into restaurants.
German part of Switzerland offers Älplermagronen: (Alpine herdsman's macaroni) is a frugal all-in-one dish making use of the ingredients the herdsmen had at hand in their alpine cottages: macaroni, potatoes, onions, small pieces of bacon, and melted cheese. Traditionally Älplermagronen is served with applesauce instead of vegetables or salad. Cut meat, Zurich style (Zürcher Geschnetzeltes): This dish is often served with Rösti.Emmental Apple Rösti: This used to be a very popular meal, since the ingredients were usually at hand and the preparation is very simple. The recipe comes from the Emmental in Canton Bern, the home of the famous Emmentaler cheese.
Rösti with a parsley garnish
From the French part of Switzerland comes Fondue: This is probably the most famous Swiss menu. Fondue is made out of melted cheese. It is eaten by dipping small pieces of bread or potatoes in the melted cheese.Papet Vaudois: the Canton of Vaud is home to this filling dish of leeks and potatoes. It is usually served with Saucisse au Chou.Carac: A Swiss short crust pastry with chocolate.
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