Rissole aux poires: fruity and sweet
These pastry cases filled with pear compote are a Geneva speciality, traditionally prepared at home by families over the Christmas period. For the filling, a special variety of pear is used – the poire à rissole – which makes these treats especially fruity, juicy and sweet.
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!
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).
Gottlieber Hüppen: flavour-filled
Anyone asking for Hüppen in Switzerland means only one thing: the crispy wafer rolls from Gottlieben on Lake Constance. The Gottlieber company has been making them here since 1928, and now produces eleven million of the little delicacies every year. Each Hüppe is baked by hand, rolled like a cigar, and then given a chocolate or amaretto filling.