Search results
Results From The WOW.Com Content Network
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 Culinary Heritage of Switzerland (German: Kulinarisches Erbe der Schweiz, French: Patrimoine culinaire suisse, Italian: Patrimonio culinario svizzero, Romansh: Patrimoni culinar svizzer) is a multilingual online encyclopedia of traditional Swiss cuisine and produce.
Afrikaans; Alemannisch; العربية; Azərbaycanca; বাংলা; Беларуская; Беларуская (тарашкевіца) Български
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.
Rösti or rööschti (Alemannic German: [ˈrøːʃti]) is a Swiss dish consisting mainly of potatoes, sautéed or shallow-fried in a pan.It was originally a breakfast dish, commonly eaten by farmers in the canton of Bern (and parts of the canton of Fribourg), but is now eaten all over Switzerland and around the world.
Älplermagronen are now regarded as a traditional dish of the Swiss Alps and a classic of Swiss comfort foods.According to a popular theory, pasta became widespread in northern Switzerland in the late 19th century, when the Gotthard Tunnel was built, partly by Italian workers who brought dry pasta with them.
Raclette with boiled potatoes, pickles and onions. Raclette (/ r ə ˈ k l ɛ t /, French: ⓘ) is a dish of Swiss [1] [2] [3] origin, also popular in the other Alpine countries (France, Italy, Germany, Austria), based on heating cheese and scraping off the melted part, then typically served with boiled potatoes.
Switzerland has a large number of regional meat products and specialties that constitute an important gastronomic heritage. [9] [10] The cultural and climatic diversity of the country accounts for a large part. [11] In French-speaking Switzerland, the term charcuterie is employed, whereas in Italian-speaking Switzerland, the term salumi is ...