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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.
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
Papet Vaudois (French: Papet vaudois or simply Papet, "Vaud papet") is a dish originating in the Swiss canton of Vaud. It essentially consists of leeks and potatoes and is accompanied by cabbage sausages. It is often considered to be the national dish of Vaud; the potatoes and leeks happen to have the same colors as the cantonal flag: white and ...
Rösti or rööschti (Alemannic German: [ˈrøːʃti]) is a Swiss dish consisting mainly of potatoes, sautéed or shallow-fried in a pan.It was originally a breakfast dish, commonly eaten by farmers in the canton of Bern (and parts of the canton of Fribourg), but is now eaten all over Switzerland and around the world.
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 pane ticinese (Italian pronunciation: [ˈpane titʃiˈneze]) is a white bread traditionally made in the Swiss canton of Ticino, but also available in the rest of Switzerland, where it is known as "Bread of Ticino" (German: Tessinerbrot [tɛˈsiːnɐˌbʁoːt], French: pain tessinois [pɛ̃ tɛsinwa]).
In the canton of Uri, the potatoes are omitted. In the canton of Obwalden, Älplermagronen are also called Hindersi-Magronen [7] (due to the order of preparation in the Obwalden recipe, "Hindersi" meaning "backwards" in Swiss German). In French-speaking Switzerland, the Macaronis du chalet are a very similar dish but sometimes without the potatoes.