Valais

Switzerland's largest winegrowing region is also its most varied: more than 50 grape varieties thrive on the sunny slopes above the Rhone. Among them are ancient names such as Petite Arvine, Heida, Lafnetscha, Cornalin and Humagne rouge. But the Valais is also known for the contemporary flair of its innovative winemakers – not least its pioneering women. Stars include Madeleine Gay, Winegrower of the Year 2008, and Marie-Thérèse Chappaz in Fully, who follows biodynamic principles and is famous for her sweet wines.

Valais rye bread is the only bread in Switzerland that is the proud bearer of an AOC label. This in turn carries an obligation: only rye that has been grown, milled and processed in the Valais may be used to make Valais rye bread AOC. The rustic sourdough bread tastes best when it has been kept for two or three days.

You hold a piece of cheese by the fire to melt, scrape some onto a plate – and your raclette is ready! According to legend, a love-struck cheese-maker once inadvertently placed the cheese too close to a fire, so creating the "national" dish of the Valais. More certain is that the name raclette (from the French "racler", to scrape) was first used in 1909 at a wine fair in Sion.

One of the celebrated icons of the region's gastronomic heritage is Valais air-dried beef IGP (Indication Géographique Protégée, Protected Geographical Indication). The production process was first described as far back as the 14th century: salt, herbs and spices are rubbed into the raw beef, which is then air-dried in wooden barns for at least six weeks. Only first-class leg of beef may be used. It tastes especially good with rye bread and a fruity Fendant – on a sunny terrace.

"Cholera" is a pie that probably originated during the cholera epidemics around 1830. People no longer dared go out onto the street, so to prepare a meal they took whatever they had – potatoes, leeks, cheese, onions, apples, pears, bacon – topped it with pastry, and baked the pie in the oven. Today even top chefs have created their own version of this innovative dish of leftovers.

Saffron flourishes in only one place in central Europe: the Valais mountain village of Mund. Just five kilograms are harvested a year, laboriously by hand. For Mund saffron comes from the three red stigmas of a crocus flower; it takes 12,000 flowers to make just 100 grams. The delicacy can be enjoyed in saffron risottos, saffron fondues, parfaits or other desserts.

Nowhere in Switzerland enjoys more hours of sunshine than the Valais. As a result, the Rhone valley is famous for its fruit and vegetables, with apricots, pears, apples and grapes all thriving. These in turn give rise to the finest brandies: pears are made into williamine, apricots into abricotine, and grapes into marc.