Invented by the Zurich guilds
A new interpretation of the classic pie from the Valais known as "cholera".
A different meat loaf from the Emmental!
Sweet and salty flat cakes.
Leek, potatoes and sausage in harmony.
From farmers' breakfast to national dish
Alchemy in the Stockpot
Valaisan cheese dish.
Ostschweiz / Liechtenstein
A sweet temptation named Biber
Without polenta nothing works in the Ticino
A new way to prepare Basel salmon.
"Bricelets de Bénichon", a classic biscuit from Fribourg, in an entirely different way.
The Classic of Graubünden's Rustic Cuisine.
The star in a sky full of sausages
Fondue Fribourg style