Zuger Kirsch: beroemde brandewijn

One of the region's most famous products is Zuger Kirsch, the cherry brandy distilled in the Zug area. This celebrated spirit is also the most important ingredient of Zuger Kirschtorte, which is made of almond meringue, sponge, butter cream and Kirsch. This cake was created by the Zug pastry cook... meer

Chillon

Engadiner Nusstorte (zanddeeg met...

"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... meer

Engadiner Nusstorte (zanddeeg met notenvulling)
Ticino cheese: each one an original

Ticino cheese: each one an original

Ticino is famous for its cheeses: such as the Piora, for example, made beside Lake Ritom in the Valle Leventina. This alpine cheese is so popular... meer

Zuger Kirsch: beroemde brandewijn

One of the region's most famous products is Zuger Kirsch, the cherry brandy distilled in the Zug area. This celebrated spirit is also the most important ingredient of Zuger Kirschtorte, which is made of almond meringue, sponge, butter cream and Kirsch. This cake was created by the Zug pastry cook Heinrich Höhn in 1921, and is one of the crowning glories of Swiss confectionery.

Tot de regionale beroemdheden hoort de Zuger Kirsch, die in de destilleerderijen rondom Zug wordt gebrand.

Engadiner Nusstorte (zanddeeg met notenvulling)

"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.

Engadiner Nusstorte (zanddeeg met notenvulling)

Ticino cheese: each one an original

Ticino is famous for its cheeses: such as the Piora, for example, made beside Lake Ritom in the Valle Leventina. This alpine cheese is so popular that the entire production is often sold out a year in advance. No less delicious is a cheese from the Valle di Muggio: the pyramid-shaped Zincarlin, which matures in the rock cellars of Monte Generoso.

Ticino cheese: each one an original