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Swiss cuisine (German: Schweizer Küche, French: cuisine suisse, Italian: cucina svizzera, Romansh: cuschina svizra) is an ensemble of national, regional and local dishes, consisting of the ingredients, recipes and cooking techniques developed in Switzerland or assimilated from other cultures, particularly neighboring countries.
The 15th century cook from Ticino, Maestro Martino, describe macaroni recipes in his book: Libro de arte coquinaria. [3] His macaronis are seasoned with butter and cheese, and sweet spices; he recommends among other things that the pasta must be well cooked. [4] Shortly after, in the early 16th century, Ticino was annexed by the Old Swiss ...
The modern recipe for malakoffs arose from an occasion between 1880 and 1891 when a young couple from Bursins, Jules and Ida Larpin, were in the service of Prince Napoléon-Jérôme Bonaparte at the Prangins villa. Napoleon was hosting a reception attended by veterans of the Crimean War when Mrs. Larpin, always on the lookout for novelty in the ...
Production in the Swiss factory Mohrenkopffabrik Dubler in Waltenschwil. In German-speaking Switzerland they are still sold as Mohrenkopf. [21] [22] In the French-speaking part of Switzerland, as well as in France, they are known as Têtes Choco ("chocolate heads") or more commonly as Tête-de-nègre in France, which is also a racial slur. [23]
The title of “'90s kid” comes with a certain prestige, and for good reason. The '90s were a time of pop culture boom before everything became quite so tied to technology and the Internet ...
The word is first attested from Augsburg in 1591 («111 Leckherle at 4 Kreuzer and 324 other Leckherle at 3 Kreuzer» [2]); the first Swiss Läckerli recipe can be found in the 1621 handbook of Abraham Schneuwly, a doctor in Bern («Frauw Anna Von Hallweil to make little treats» [3]). Other early Läckerli recipes are attested from St. Gallen ...