Capuns: rellenos y enrollados

The art of wrapping vegetables and meat in chard leaves is one that the cooks of Graubünden have mastered superbly. As demonstrated by capuns, which have evolved from a simple farmers' dish to a delicacy. Every family, every village, every valley has its own recipe. And each one is, of course,... más

Chillon

Licores: espirituosos afrutados

En ninguna otra parte de Suiza hay más horas de sol como en el Valais. Por esta razón, el valle del Ródano, a las puertas de Val d'Hérens, se... más

Licores: espirituosos afrutados
Tarta de nueces de la Engadina

Tarta de nueces de la Engadina

"Fuatscha grassa" is the name that the people of the Engadine give to the sweet shortcrust pastry with which they make their famous Engadine walnut... más

Capuns: rellenos y enrollados

The art of wrapping vegetables and meat in chard leaves is one that the cooks of Graubünden have mastered superbly. As demonstrated by capuns, which have evolved from a simple farmers' dish to a delicacy. Every family, every village, every valley has its own recipe. And each one is, of course, the best!

Capuns: rellenos y enrollados

Licores: espirituosos afrutados

En ninguna otra parte de Suiza hay más horas de sol como en el Valais. Por esta razón, el valle del Ródano, a las puertas de Val d'Hérens, se considera el paraíso de la fruta y la verdura. Y en el lugar dónde los albaricoques, las peras, las manzanas y las uvas crecen tan bien, los productos de destilación tampoco están lejos: con las peras se elabora Williams, con los albaricoques, Abricotine y con las uvas, Marc.

Tarta de nueces de la Engadina

"Fuatscha grassa" is the name that the people of the Engadine give to the sweet shortcrust pastry with which they make their famous Engadine walnut cake. But it is the filling that is truly memorable: walnuts, honey, caramel and cream. Engadine confectioners who worked in Italy, France and America in the 18th century are said to have brought the recipe home, perfecting it here. Today, Engadine walnut cake is one of the gastronomic icons of Graubünden, a Swiss culinary classic that is exported all over the world.

Tarta de nueces de la Engadina