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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.
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.
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.
Afrikaans; Alemannisch; العربية; Azərbaycanca; বাংলা; Беларуская; Беларуская (тарашкевіца) Български
Switzerland: A traditional pastry originating in Switzerland with a filling of dried pears: Bizcocho: Spain, Latin America: The name given in Spain and several Latin American countries to many variants of buttery flaky pastry and some cookies: Börek: Balkans, Middle East, Central Asia
The Berner Platte (English: Bernese plate) is a traditional meat dish of Bernese cuisine in Switzerland. [ 1 ] [ 2 ] It consists of various meat and sausage varieties such as smoked pork and beef , pork belly , sausage, bacon and pork ears or tails cooked with juniper -flavored sauerkraut , and other foods such as potatoes and green and/or ...
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Nowadays, bread is consumed by all Swiss and accompanies practically every meal, therefore it makes an integral part of Swiss cuisine. There are several hundreds of different Swiss breads, owing to the diversity of culture and traditions found in the country. [2] This list includes both national, regional and sweet breads.