Capuns: rellenos y enrollados

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...más

Aguardiente de guindas de Zug: Un espíritu célebre

Aguardiente de guindas de Zug: Un...

Las celebridades de la región de Zug incluyen también el así llamado "Zuger Kirsch", preparado en las destilerías en los alrededores de Zug.más

Tarta de nueces de la Engadina

Tarta de nueces...

"Fuatscha grassa" is the name that the people of the Engadine give to...más

Plain in pigna: a la brasa

Plain in pigna: a...

This dish belongs to the Engadine just like the sunshine and the snow....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

Aguardiente de guindas de Zug: Un espíritu célebre

Las celebridades de la región de Zug incluyen también el así llamado "Zuger Kirsch", preparado en las destilerías en los alrededores de Zug.

Entre las celebridades de la región está el aguardiente de guindas de Zug que se destila en los establecimientos del ramo ubicados en los alrededores de la ciudad.

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

Plain in pigna: a la brasa

This dish belongs to the Engadine just like the sunshine and the snow. Made with chopped potato and meat, it is baked in a wood-fired oven over glowing embers until crisp: a rustic, old-fashioned dish that brings long-forgotten flavours to the palate.

Plain in pigna: a la brasa