Papet vaudois: a crafty creation
Potatoes, leeks and a tasty pork-and-cabbage sausage: that's papet vaudois, the favourite dish of residents of the Lake Geneva Region. According to legend, this delicacy was created in the village of Orbe more than 1,100 years ago. The locals had insufficient meat to feed the king and his entourage who were passing through, so they added cabbage to the sausages to make the meat go further. The king was impressed – and the villagers had created a unique dish.
Whitefish: a delicacy
One of the finest edible fish of the region is the whitefish, a member of the salmon family (Coregonus). It is served in the region around Lausanne and Montreux – Vevey in a host of ways: as a whole fish, filleted, smoked, as a mousse or in a terrine. "La féra" tastes best of all enjoyed at one of the numerous restaurants with views of the lake.
Ämmitaler Ruschtig: quality
Ämmitaler Ruschtig ("Emmentaler Rustic") is the name of a quality label awarded to the finest foodstuffs from the Emmental. The region may be best known for the cheese with the characteristic holes, but the label is also given to outstanding meat, vegetables, berries, bread and other products. From old favourites to rediscovered delicacies, all are lovingly made with the best ingredients.
Mazza: a meaty feast
The Ticinesi love their soil. Many families have their own vineyards, make their own nocino (walnut brandy), and in summer send a few pigs up to the alp – which are then slaughtered in the autumn. From them comes the famous Ticino "mazza" – meats including lardo and pancetta, and homemade sausages such as salami, luganighe and liver-enriched mortadella.