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Swiss cuisine comprises a variety of staple foods. These typically include bread, potatoes, pasta, rice and polenta. Potatoes are particularly ubiquitous in Swiss cuisine, although it is only the case since the late 18th century. [5] They are notably used in rösti, a popular dish that is eaten all over Switzerland, and originally a breakfast ...
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[5] Raw ham was probably also produced since the Late Middle Ages, especially in southern Switzerland. [6] While drying techniques are common in Valais, Ticino and the Grisons, smoking techniques are more common in northern Switzerland. [7] These differences reflect those between northern and southern Europe. [8]
This category is for articles about traditional Swiss foodstuffs included in the Culinary Heritage of Switzerland database. Pages in category "Culinary Heritage of Switzerland" The following 59 pages are in this category, out of 59 total.
The project was initiated after Swiss MP Josef Zisyadis's parliamentary motion in 2000. [1] After obtaining CHF 2 million of funding by the Swiss federal government, the Swiss cantons and private sponsors, [2] the private association "Culinary Heritage of Switzerland" was founded in 2003.
Papet Vaudois (French: Papet vaudois or simply Papet, "Vaud papet") is a dish originating in the Swiss canton of Vaud. It essentially consists of leeks and potatoes and is accompanied by cabbage sausages. It is often considered to be the national dish of Vaud; the potatoes and leeks happen to have the same colors as the cantonal flag: white and ...
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At the time of the Crimean War (1853–1856), English and French troops in whose ranks many Swiss were fighting found themselves immobilized in front of the city of Sebastopol, which was defended in particular by Fort Malakoff. General Aimable Pélissier had zigzag trenches dug to allow an approach to the fort safe from Russian artillery ...