There are the recipes from the Italian part of Switzerland that you would relish. Pizzoccheri is the Short tagliatelle made from buckwheat flour cooked, along with greens and diced potatoes. From Küche kaufen you can now have the best time.
Polenta: For centuries polenta was considered a meal for the poor. Corn was introduced to the south of what is now Ticino Canton as early as the 17th century, which led to a change in monotonous cuisine. But it took another 200 years for polenta initially made from mixed flour, and later from pure cornflour to become the staple dish of the area. Saffron Risotto is a common dish from Ticino, the southernmost canton of Switzerland.
Recipes from the canton of Graubünden in Switzerland
Bündner Nusstorte: There are several recipes for nut cake, but the most famous is probably one of the Engadine, a valley in the canton of Graubünden.
Chur Meat Pie: A popular dish from Graubünden in southeastern Switzerland
Graubünden Barley Soup: The most famous soup from Graubünden
Pizokel with cabbage: Pizokel was eaten in a wide variety of ways. In some places when eaten by them they are in Reto-Romans known as “Bunny Chuts” or “Bald Pizokel”. If someone leaves a small amount of any kind of food on the scale for the sake of courtesy, in Engadin this is called “ver SCO quel dal bifocal”, which is more or less “leaving the last Pizokel”.
In the 2005 Michelin Guide, Switzerland ranked 2 worldwide in terms of stars awarded per capita.
Rivella, carbonated drink Swiss-based lactose, is one of the most popular drinks in Switzerland. Apple juice, both still and sparkling, is popular in many areas of Switzerland and is also produced in the form of an apple cider. The chocolate drink Ovomaltine originates in Switzerland and enjoys ongoing popularity, especially among young people. Aside from a drink, the powder is also eaten sprinkled on top of a slice of bread with butter.
Wine is produced in many regions of Switzerland, in particular, the Valais, the Vaud, the Ticino and the canton of Zurich. Riesling X Sylvaner is a common white wine produced in the German-speaking part of the country, while Chasselas is the most common white wine in the French-speaking part of the country. Pinot noir is the most popular red grape in both the French-speaking and the German-speaking part, while this position is held by Merlot in the Italian-speaking part.
Absinthe is officially distilled again in the Val-de-Travers birthplace, in the Jura region of Switzerland, where it originated. Long banned by a specific anti-Absinthe article in the Swiss federal constitution, it was legalized again in 2005, with the adoption of the new constitution. Now Swiss absinthe is also being exported to many countries, with Kübler and La Clandestine Absinthe among the first new brands to emerge. Wine and beer can be legally purchased by young people aged 16 or more. Spirits and beverages containing spirits can be purchased at 18.
Damascene is a liqueur obtained by distilling the Damassine pruning from the Damassinier tree and is produced in the canton of Jura. Bon Pere William is a famous regional Swiss cognac produced from pears, alcohol 43% in volume. It is usually combined with fondue or raclette dishes or taken after dinner, sometimes poured into coffee with dessert. Some bottles are available with the full-size pear in the bottle, raised with the seed laid in the bottle. There are many other forms of regional brandy made from local fruit, the most popular being cherries.