Fricassée: Geneva-style stew
The fricassée de porc à la genevoise – pork fricassée, cooked Geneva-style – is a taste of an ancient cuisine: rustic, authentic and traditional, it is a gastronomic treat well worth discovering. The dish is prepared with the finest pork, and cooked in a sauce with fresh blood. It may sound macabre – but tastes superb!
Saffron: more precious than gold
Saffron flourishes in only one place in central Europe: the Valais mountain village of Mund. Just five kilograms are harvested a year, laboriously by hand. For Mund saffron comes from the three red stigmas of a crocus flower; it takes 12,000 flowers to make just 100 grams. The delicacy can be enjoyed in saffron risottos, saffron fondues, parfaits or other desserts.
Chestnuts: the soul of Ticino
Whether eaten roasted, in the form of chestnut gnocchi or as marrons glacés, chestnuts are enjoying a renaissance – as are many traditional Ticino delicacies. Once chestnuts were the "bread of the poor", roasted in old smoking huts or "grà". Today, chestnut trails lead through the forests, and in the autumn, chestnuts appear on the menu of just about every restaurant.
Raclette du Valais AOP: brilliant
You hold a piece of cheese by the fire to melt, scrape some onto a plate – and your raclette is ready! According to legend, a love-struck cheese-maker once inadvertently placed the cheese too close to a fire, so creating the "national" dish of the Valais. More certain is that the name raclette (from the French "racler", to scrape) was first used in 1909 at a wine fair in Sion.