La longeole: a supreme sausage

La longeole: a supreme sausage

The people of Geneva love their longeole – the most packed and substantial of all Swiss sausages. It is made with gelatinous pork and flavoured with a spice mixture containing fennel seeds. This monumental sausage must be simmered for three hours before being served – traditionally with boiled...more

Linth corn: exceptional taste

Linth corn: exceptional taste

Linth corn is a wholegrain corn: the entire kernel is ground, complete with husk and germ. It therefore retains its full content of vitamins and...more

Spanischbrödli

Spanischbrödli

Spanischbrödli ("little Spanish rolls") are wonderfully light creations...more

Räuschling: the crisp white

Räuschling: the...

The Räuschling is an old variety of grape that is still cultivated in...more

La longeole: a supreme sausage

The people of Geneva love their longeole – the most packed and substantial of all Swiss sausages. It is made with gelatinous pork and flavoured with a spice mixture containing fennel seeds. This monumental sausage must be simmered for three hours before being served – traditionally with boiled potatoes and lentils. It is especially popular during the colder months – and is of course an essential feature of Geneva's famous Escalade festivities, when the aroma of Geneva longeole wafts up from every street corner.

La longeole: a supreme sausage

Linth corn: exceptional taste

Linth corn is a wholegrain corn: the entire kernel is ground, complete with husk and germ. It therefore retains its full content of vitamins and minerals, and because its fat content is higher, it has a particularly rich flavour. As well as the customary corn dishes, it is also used to make beer, whisky and bread.

Linth corn: exceptional taste

Spanischbrödli

Spanischbrödli ("little Spanish rolls") are wonderfully light creations of flaky pastry.

Spanischbrödli ("little Spanish rolls") are wonderfully light creations of flaky pastry.

Spanischbrödli
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Räuschling: the crisp white

The Räuschling is an old variety of grape that is still cultivated in only a few places in Switzerland. It thrives on the sunny slopes above Lake Zürich, and the resulting crisp, fruity white wine has evolved into something of a regional speciality. Zürich's house wine goes well with fish dishes, and also makes a popular aperitif.

Räuschling: the crisp white