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.
Without polenta nothing works in the Ticino
A new recipe for Arctic char.
Meringue, a sweet kiss with egg whites
The "Noble One" from Lake Geneva
Melted cheese on bread - golden yellow and spicy
The most beautiful part of the "Morgestraich", the launch of the legendary Basel Carnival, is undoubtedly the first plate of flour soup at three o'clock in the morning.
Spinach beet leaves with an inner life
Fondue Fribourg style