Recipes Betty Bossi
A new take on the "Papet vaudois," a Vaud classic!
Top-quality beef, dried for 10 to 15 weeks in the fresh alpine air: that is the secret of Bündnerfleisch (not forgetting a special mixture of herbs and spices). Enjoy...
Invented by the Zurich guilds
A new interpretation of the classic dish "stuffed quail" from the Ticino.
The Classic of Graubünden's Rustic Cuisine.
Without polenta nothing works in the Ticino
A new recipe for Arctic char.
Meringue, a sweet kiss with egg whites
Swiss Fish Recipes
Salmon or Perch Tartar, served on watercress and garnished with onions and olives.
Fried filets with white wine-cream sauce, served with wild rice.
Trout breaded with seasoned crumbs and filled with Parma ham.
The "Noble One" from Lake Geneva
Melted cheese on bread - golden yellow and spicy