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Swiss cuisine is varied. The great specialty is fondue, the delicious concoction of Gruyère and Vacherin cheese, melted and mixed with white wine, flour, Kirsch and a little garlic. Other cheese specialties are Emmental and Tête de Moine. Regional specialties include viande sechée (dried beef or pork) from Valais and the Grisons where it is called Bündnerfleisch. The meat is cut wafer thin, with pickled spring onions and gherkins. Papet vaudoir is a delicious dish made from leeks and potatoes. Geneva's great specialty is pieds de porc (pigs feet). Pork sausages or salami come in a variety of local recipes including Landjäger, Beinwurst, Engadinerwurst, Leberwurst (pâté), Kalbsleberwurst (calf's liver pâté), and Knackerli. Try Rösti (shredded fried potatoes) and Fondue Bourguignonne (cubed meat with various sauces). Cakes and pastries are also varied: Leckerli are Basel specialties (spiced honey cakes topped with icing sugar); in Bern they are decorated with a white sugar bear; Gugelhopf (a type of sponge cake with a hollow center), Fasnachtküchli (sugar-dusted pastries eaten during Carnival) and Schaffhausen (cream-filled cakes) are also popular.
Source: HungryMonster Writers |
