Luxemburgerli: mousse kisses

Confectioners once travelled the world, which is how the Luxemburgerli made by Confiserie Sprüngli in Zürich came about: one of the staff brought the basic recipe back from Luxembourg in 1957. At first these filled macaroons were called "baisers de mousse", but clients were embarrassed to order... meer

Chillon

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... meer

Zuger Kirsch: beroemde brandewijn
Engadiner Nusstorte (zanddeeg met notenvulling)

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

Luxemburgerli: mousse kisses

Confectioners once travelled the world, which is how the Luxemburgerli made by Confiserie Sprüngli in Zürich came about: one of the staff brought the basic recipe back from Luxembourg in 1957. At first these filled macaroons were called "baisers de mousse", but clients were embarrassed to order mousse kisses – so they asked for the "little Luxembourg" biscuits instead. And ever since, Luxemburgerli have enjoyed cult status.

Luxemburgerli: mousse kisses

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)