É de dar o que falar... ou comer

A matter of taste.

There is no such thing as a single Swiss cuisine. As you travel through Switzerland you’ll find Berner Rösti, buttery home-fried potatoes in Bern; Malakoff cheese fritters in Canton Vaud; and cornmeal specialities and freshly caught perch from Lake Constance in Canton St. Gallen. The Valais is famous for its raclette, melted mountain cheese served with steamed new potatoes and pickles; Graubünden for its Capuns, tender dumplings wrapped in Swiss chard leaves; Zürich for its Geschnetzeltes, creamy shredded veal; and Ticino for its luganighe sausages and fabulous risotto. Switzerland has an incredible number of traditional regional dishes – a world record in proportion to its size.

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Culinária é cultura viva.

Um país com 350 variedades diferentes de salsichas necessariamente se preocupa muito com comida, sem pensar muito em fast food. A Suíça possui quatro regiões distintas, cada uma com sua própria língua e cultura, onde cada uma dessas regiões mescla suas tradições alimentares locais, aprovadas pela sabedoria dos tempos, com o melhor da arte culinária moderna.


Ladle in hand

You can learn some of the secrets of Swiss cooking by enrolling in a cookery course. These take place all over the country, from Geneva to the Engadine, and from Schaffhausen to Ticino. More experienced cooks may choose to study with one of Switzerland’s superchefs: Chef of the Year 2007 Markus Neff at the Hotel Fletschhorn in Saas-Fee, Vreni Giger at the Restaurant Jägerhof in St. Gallen, Kurt Röösli at the Hotel Waldhaus in Sils- Maria, Urs Gschwend at the Hotel Giardino in Ascona, or Irene Dörig at Irene’s Cuisine in Friedlisberg near Zürich.

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