Culinaire highlights – Generations of residents of the Rhine valley have grown up with this ancient variety of corn, which is soaked and roasted until lightly crisp. Traditional Rheintaler Ribelmais might have... meer
Culinaire highlights – Traditional Käsknöpfle – tiny golden... meer
Culinaire highlights – Mostbröckli from Appenzell are one of the finest creations of... meer
Rheintaler Ribelmais AOC: heritage
Culinaire highlights – Generations of residents of the Rhine valley have grown up with this ancient variety of corn, which is soaked and roasted until lightly crisp. Traditional Rheintaler Ribelmais might have disappeared but for the initiative of local people, and in summer 2000 it became only the second product in the country to be awarded an AOC label (protected designation of origin).
Käsknöpfle: a dish for all seasons
Culinaire highlights – Traditional Käsknöpfle – tiny golden cheese dumplings – are almost the national dish of neighbouring Liechtenstein. Freshly made, they are typically served accompanied by spicy grated cheese, crisp fried onions and fresh apple sauce. The dish invariably goes down well – whether enjoyed on a sunny terrace in summer, or in front of an open fire in winter.
Mostbröckli: family secret
Culinaire highlights – Mostbröckli from Appenzell are one of the finest creations of the butcher's art. Tender pieces of beef loin are placed in a spicy marinade, and then smoked using selected varieties of wood and herbs. How, exactly? Butchers refuse to say. Each has a slightly different Mostbröckli recipe: a family secret, passed from parent to child.
