Torta di pane: made from old bread

The celebrated torta di pane is made from old bread and is a favourite speciality in the Sopraceneri region. What was once a way of using up leftovers has become a dessert masterpiece, which in its finest incarnations can also contain amaretti biscuits, almonds, raisins, nuts, marsala, rum and a... meer

Chillon

Plain in pigna: "oven rösti"

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... meer

Plain in pigna:
Gerstensuppe: full of goodness

Gerstensuppe: full of goodness

Graubünden's celebrated barley soup evolved here hundreds of years ago; it also contains many other ingredients including bacon and beans. Now... meer

Torta di pane: made from old bread

The celebrated torta di pane is made from old bread and is a favourite speciality in the Sopraceneri region. What was once a way of using up leftovers has become a dessert masterpiece, which in its finest incarnations can also contain amaretti biscuits, almonds, raisins, nuts, marsala, rum and a shot of grappa.

Torta di pane: made from old bread

Plain in pigna: "oven rösti"

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:

Gerstensuppe: full of goodness

Graubünden's celebrated barley soup evolved here hundreds of years ago; it also contains many other ingredients including bacon and beans. Now regarded as a delicacy, it is even served at gourmet restaurants such as Jöhri's Talvo.

Gerstensuppe: full of goodness