Torta di pane: made from old bread

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...meer

Bouchons vaudois: bite-sized

Bouchons vaudois: bite-sized

Only a handful of confectioners are permitted to produce these cork-shaped sponge delicacies. Their filling comes as a surprise: the finest almond praline mass. Their name is a wordplay that refers both to their form, in the shape of a cork...meer

Rieslingsuppe: just add cream

Rieslingsuppe:...

"Riesling soup" from Schaffhausen is no ordinary starter. This king...meer

Rheintaler Ribelmais AOP: heritage

Rheintaler...

Generations of residents of the Rhine valley have grown up with this...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

Bouchons vaudois: bite-sized

Only a handful of confectioners are permitted to produce these cork-shaped sponge delicacies. Their filling comes as a surprise: the finest almond praline mass. Their name is a wordplay that refers both to their form, in the shape of a cork (French: "bouchon"), as well as to the French word for mouth ("bouche").

Bouchons vaudois: bite-sized

Rieslingsuppe: just add cream

"Riesling soup" from Schaffhausen is no ordinary starter. This king among soups is made with bouillon, leeks, potatoes, butter and cream – and the finest Riesling-Sylvaner wine from the vineyards of the Schaffhausen region. It tastes best with a dollop of cream on top: sublime!

Rieslingsuppe: just add cream

Rheintaler Ribelmais AOP: heritage

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 AOP label (Registered designation of origin).

Rheintaler Ribelmais AOP: heritage