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Swiss cuisine (German: Schweizer Küche, French: cuisine suisse, Italian: cucina svizzera, Romansh: cuschina svizra) is an ensemble of national, regional and local dishes, consisting of the ingredients, recipes and cooking techniques developed in Switzerland or assimilated from other cultures, particularly neighboring countries.
The project was initiated after Swiss MP Josef Zisyadis's parliamentary motion in 2000. [1] After obtaining CHF 2 million of funding by the Swiss federal government, the Swiss cantons and private sponsors, [2] the private association "Culinary Heritage of Switzerland" was founded in 2003.
Swiss food writers (1 C, 3 P) P. Swiss pastries (8 P) R. Restaurants in Switzerland (2 C, 25 P) S. ... List of Swiss cheeses; Chestnut production in Switzerland ...
Pane ticinese — bread from the canton of Ticino, Switzerland; Papet vaudois — mashed potatoes and leek from the canton of Vaud; Swiss roll; Zuger Kirschtorte — layer cake from the city or canton of Zug, Switzerland; Zürcher Murren — bread roll from the city of Zürich; Cheeses Emmental cheese. Appenzeller — the canton of Appenzell
The 26 cantons of Switzerland [1] are the member states of the Swiss Confederation. The nucleus of the Swiss Confederacy in the form of the first three confederate allies used to be referred to as the Waldstätte .
The St. Galler Bratwurst is produced in the cantons of St. Gallen, Appenzell Innerrhoden, Appenzell Ausserrhoden and Thurgau. It is made with pork and veal meat. It is made with pork and veal meat. It also contains fresh milk, which gives it its distinctive white color.
Nowadays, bread is consumed by all Swiss and accompanies practically every meal, therefore it makes an integral part of Swiss cuisine. There are several hundreds of different Swiss breads, owing to the diversity of culture and traditions found in the country. [2] This list includes both national, regional and sweet breads.
It has become, together with chocolate, an archetypal Swiss food product. Swiss cheeses are known around the world for their flavour and authenticity. The export of these cheeses, some 40% of production in 2019, is also economically important for Switzerland. [6] Each year, the Swiss themselves consume at least 22 kg of the dairy product per ...