Swiss traditional dish. Swiss national dishes

What do the Swiss eat? Only cheese and chocolate? You guessed it yourself, no. To taste the variety of Swiss cuisine, you should go on gastronomic tours around the country or visit where Swiss national dishes are served. Neighboring countries, as well as a way of life with a predominance of agriculture, left their weighty word in the traditional recipe. Features of Swiss cuisine - in the minimum use of spices and herbs. But the national cuisine of Switzerland is not only the well-known fondue and raclette, but also many other interesting, and most importantly, delicious dishes.

Soups and main courses

"Swiss cheese soup" with fried croutons. It is cooked in meat broth with the addition of cream, hard cheeses and herbs.
"Barley soup from Graubünden", its second name is Grison soup. This is a favorite national dish of the Swiss in winter after long walks. According to the recipe, it is somewhat reminiscent of pickle, but without pickles and with the addition of cabbage and celery.
Gourmets will be surprised by another dish of Swiss cuisine - this is Basel flour stew. The recipe for French onion soup has been modified to create an onion soup with a Swiss twist.
We recommend trying an unusual dish with a frightening name - cholera. The recipe for this dish arose at the height of the cholera epidemics that raged across Europe. The ingredients are simple - potatoes, cheese, eggs and apples - but the taste is great.

Most Popular Snacks

It is worth trying "Geshnetzeltes" - a dish with a hard-to-pronounce name. This dish will help you get rid of the stereotypes about the invariable meat sausages in Swiss cuisine and show the beauty of the country's meat traditions. There are various variations of recipes, but in the original it is prepared from beef.
Perch fillet is a traditional Swiss dish. It is fried in oil and served with lemon wedges. And for a side dish you will be offered boiled potatoes or roasted almonds.
Spicy sausages from several types of meat with sauce and spices (“Knakerli”) and a Bernese appetizer - pork, as well as ribs with sauerkraut, beans and potatoes will not leave you indifferent. The dish originated after the victory of the Bernese army over the French in 1798, when the soldiers simply shared what they had.
Swiss cuisine stores many recipes for a variety of unusual sausages and sausages, which are very popular in the German part. For example, you will be offered to taste delicious two-meter sausages.

Desserts and drinks

Lovers of sweets are not recommended to read this section on an empty stomach. Swiss national cuisine is replete with delicious desserts, at the sight of which you forget about everything.

Basler Lackerli are delicious honey gingerbread with notes of citrus, their recipe dates back to the 15th century. This main Christmas dessert was previously known only to the novices of the monasteries.
Muesli - yes, yes, Swiss farmers used to have breakfast with this dish. Later, muesli began to be eaten in other European countries.
The Zuger Kirstort cake will not leave you indifferent. This is a true work of Swiss national cuisine made of puff pastry and the most delicate butter cream with cherry liqueur, sprinkled with nuts on top.
Among bakery producers, the Swiss have no equal, they bake more than 300 types of bread. It is worth trying delicious airy buns with a variety of fillings.

Among Swiss drinks, wine is in demand - one can feel the influence of France. Also popular are kirsch - cherry vodka, brandy from plums - "pfmlyumli" and "williams" - pear brandy. From soft drinks to

The national cuisine of Switzerland has absorbed the best culinary traditions of Italian, French and German cuisines. After all, these countries are the closest neighbors. The main components of the local cuisine are cheese, milk, meat, eggs, butter, flour and spices. It is worth noting that all these products are of the highest quality, natural, fresh and without harmful additives. There is even a special organization in the country that issues certificates for the best Swiss products, which are awarded the prestigious quality mark - IGP or AOC. These genuinely folk products include Grisons jerky, cheesy raclette, Welsh rye bread, bratwurst fried pork sausages, Vaud sausages and many others.

The main business card of Swiss cuisine , considered cheese and sour-milk products. There are over 150 types of cheese in this small country. The most famous - " Emmental, Gruyère, Appenzellern, Piora, Vascherin, Schabziger« and others. And the most famous Swiss dish is fondue. Several types of cheese are melted in boiling white wine and various spices are added. This dish is served hot with small pieces of white bread, which are dipped in a mixture and washed down with white wine. This is a classic version of fondue. Sometimes they cook right on the table, in one pot for the whole company.

In recent years, Swiss fondue has taken on a broader meaning. There are many types of this dish, which are prepared according to completely different technologies and recipes. For example:

“chicken fondue” - chicken fillet stewed in a creamy sauce;
« rustic fondue"- fried meat with potatoes, filled with melted cheese;
« burgundy fondue» — boiled meat with cheese and spices;
« chocolate fondue"- melted chocolate with honey and almonds, in which fruits, waffles, cookies, bread are dipped.

And even such unusual options - "blueberry fondue" and " ice cream fondue".

There are also other cheese dishes that are well-deservedly popular. Be sure to try:

"raclette" - boiled potatoes (sometimes in uniform) with melted cheese and crispy pickled cucumbers;
« swiss cheese soup» with fried crackers;
Swiss meat, generously sprinkled with grated cheese; scrambled eggs in a water bath with cheese;
Röshti - fried flatbread made from boiled potatoes (reminiscent of our pancakes), sprinkled with cheese.

As a first course, Swiss cuisine will offer you:

minestrone vegetable soup
« Graubünden barley soup,
Ticinese soup "Busecco" with giblets,
"Flour stew from Basel".

For the second, you should try:

“geshnetzeltes” - narrow strips of fried veal with mushrooms, herbs and sauce;
"Bernes Platter" - fried pork with beans, or sauerkraut;
Bundenfleisch - beef jerky with salted onions;
knakerli - spicy sausages with sauce and spices;
Leberwurst - smoked liver and lard sausage;
"Krepfli" - puff pastry with various fillings.

Did not ignore Swiss cuisine, sweet tooth. First of all, it is the famous Swiss chocolate. Every Swiss eats over 12 kilos of chocolate a year. Also, try:

Lekerli - honey gingerbread; gingerbread from Basel;
"kyukhli" - sweet pies;
brunsli - chocolate chip cookies with almonds;
"zuger-kirshtorte" - puff pastry with a sweet filling;
"muesli" with nuts, apples and raisins (by the way, this dish was invented in Switzerland).

From soft drinks, the Swiss prefer coffee, milk, fruit juices, hot chocolate. Beer "Samichlaus" is popular, with a strength of up to 14%. Swiss wines are great too. Ferdan, Lavu, Coron, Dol, Johanniober, Lamey and others. Of the stronger drinks - " kirsch" (cherry vodka), "pflumli" (plum brandy), "williams" (pear brandy).
Welcome to hospitable Switzerland and bon appetit to all!

Swiss cuisine has emerged as a result of a complex, long and contradictory development under the influence of many peoples living in the country. The influence of French, Italian and German culinary traditions is especially pronounced here. Although it is now difficult to say which people are "responsible" for this or that dish, but the common features can be traced quite clearly - the famous "fondue" and "raclette" clearly have their roots in the French part of Switzerland, excellent sausages and "röshti" were brought here by German peoples, dried fish and beef were clearly "presented" by the eastern cantons, while in the southern regions it is difficult not to see the "dominance" of Italian dishes. At the same time, the Swiss themselves are very traditional in their preferences and carefully preserve the old recipes of this land - often very simple, but hearty and tasty.

It is characteristic that a special organization operates in the country under the Federal Office of Agriculture, which certifies original Swiss products and monitors the thoroughness of compliance with the recipes for their preparation. The prestigious IGP (Regional Mark of Quality) or AOC (Product Controlled Designation with Designation of Origin) title is given to the famous Welsh rye bread and cheese raclette, cured meat from Graubünden, sausages from Vaud, roast pork sausages "bratwurst" from St. Gallen and many other "truly folk" products.

The main ingredients of the local cuisine are milk, butter, cheese, flour, eggs, vegetables of all kinds, meat, herbs and spices. Moreover, the Swiss very harmoniously combine simple "folk" ingredients (of the highest quality, however) and recipes with modern cooking methods and health care - in terms of the latter parameter, this cuisine is in no way inferior to French or Italian, although it is known much less than them.

The most common breakfast in Switzerland still consists of a slice of bread with a piece of cheese and coffee with milk. Lunch is just as simple, but dinner is hearty and usually consists of more varied dishes.

Regional features

In the southern cantons, almost exclusively Italian cuisine is used with its pastas, pizza, carpaccio, scampi and risotto, with an abundance of herbs and olive oil. At the same time, polenta, which has already become international, is widely used as an everyday dish, which is made here from coarse corn flour with the addition of processed cheese, liver and other meat products. However, in recent years, globalization has also penetrated here, and now in all major resort areas you can find a menu with absolutely any set of dishes.

Cheese

The hallmark of local cuisine is, of course, cheese. Traditionally, Switzerland has been a country of shepherds with their special way of life, and often difficult weather conditions dictated special requirements for food. Therefore, it is not surprising that milk products in general and cheeses in particular have been treated here with special reverence since ancient times. To date, only officially registered varieties of the same cheese, there are about 150, and milk is considered the best in Europe. Moreover, production is subject to strict quality standards (special inspectors even check the number and size of holes in the cheese!), Specially supported by the government, and the best cheeses (Gruyere, Tete de Moine and Emmenthal are the most famous brands) are exported. In addition, in Switzerland there are a lot of all kinds of holidays dedicated to dairy products and cheeses. For example, the Cheese Sharing Festival (September), during which products of different masters are tasted, folklore festivals and fairs are organized.

Not surprisingly, the most famous local dishes are also associated with cheese. The hallmark of Swiss gastronomy is fondue, which is any dish with melted (rather melted) cheese. To prepare it, white wine is poured into a special dish, heated on a brazier or a special burner, cheese is melted in it (usually Emmental and Gruyère) and various additional ingredients are mixed in (usually potato flour and spices). Then, with the help of a special long fork, slices of bread, boiled potatoes, sausages are dipped into the resulting mixture - by and large, everything that comes to mind. Often the bread is first dipped in fondue, then in wine (the same that was used in the dish) or strong "kirsch" - this method is called "sans-souci". Usually fondue is served with one pot for the whole company and is prepared right there, at the table.

However, the term "fondue" in Switzerland is increasingly used to refer to various dishes made using a completely different technology. For example, chicken fondue is just chicken stew in a creamy sauce, meat Burgundy fondue is more like boiled meat with cheese and spices, rustic fondue is just fried meat with potatoes, which is poured with melted cheese and spices - potatoes or vegetables are also dipped in this thick mixture. And the classic chocolate fondue does not contain cheese at all - bread, fruits, cookies or waffles are simply dipped in melted chocolate, to which honey or crushed almonds are often added. However, here you can find the most unimaginable types of fondue - with blueberry puree, with fruits and even with ice cream.

Another popular cheese dish is "raclette", which is a specially melted cheese of the same name, or "foam" removed from the surface of melting cheese onto a preheated plate with potatoes (often in uniform), served with crispy pickled cucumbers, onions, vegetables , spices and herbs.

It is also worth mentioning the Swiss cheese soup with cubes of fried bread, dozens of types of salads with cheese, Swiss-style fried meat, which is also generously sprinkled with cheese, various sandwiches, assorted and juliennes. Even such a seemingly simple dish as scrambled eggs, the Swiss often do it differently than we do - in a water bath and ... right - with cheese!

Another cult dish is "rösti" (rösti, rösti or rœsti). In fact, this is just a fried flatbread made from grated boiled potatoes, strongly reminiscent of our usual potato pancakes or potato pancakes. This dish is prepared with a lot of butter (most often butter) and also sprinkled with cheese, so it often serves either as a side dish or as a kind of fast food in combination with various sausages and herbs.

Although animal husbandry is excellently developed in Switzerland, oil, oddly enough, is still a rare guest on the table. But a lot of milk is consumed - both drinking and various products from it: yoghurts, sour cream, cottage cheese, sauces and so on. There are even soups based on cottage cheese, cream, cheese or sour cream, and the fillers can be the most unexpected, up to vegetables and meat.

Meat dishes

It is usually believed that the range of meat products in Switzerland is rather modest and comes down to a couple of dozen types of hunting and hard-smoked sausages, almost identical to German ones, and to endless variations on the schnitzel theme. However, in reality this is far from being the case - a well-developed animal husbandry supplies a huge amount of meat of all kinds to the local table. It's just that the national diversity is also manifested here - in the southern and western cantons they tend more towards chopped and chopped meat, but in the north typical German sausages, blood or liver sausages can be found everywhere. The same sausages and smoked meats are an indispensable element of fast food - in any place you can find street stalls selling 2-3 types of fried sausages with mustard and a simple side dish like flatbread, "röshti" or cheese. In the south, Mediterranean cuisine reigns with its wealth of options and methods of cooking all the same sausages, but again - with local flavor.

Everywhere they prefer a rather simple recipe for meat dishes, but an exquisite serving. One of Zurich's favorite dishes, Zuerich Geschnetzeltes, is simply narrow strips of veal fried in oil with sauce, mushrooms and herbs, served with rösti and a glass of red wine. Good raw smoked sausages "brivyurst" and "brauwurst" (an indispensable ingredient in sandwiches), "engadinerwurst" (an important element of the thick soup of the same name), fried beef or pork with green beans or sauerkraut - "bernes platter", spicy sausages "knakerli" ( made from three types of meat with spices and sauce), smoked beef or pork in French style, beef jerky "bundenflaisch" with salted onions, smoked sausages "landjager" or "leberwurst" from liver and lard, pork feet "pied-de-porc ", sausage salad with vegetables and cheese, puff pastry "Krefli" with various fillings - from meat and cheese to herbs and greens, literally hundreds of simple country liver dishes, as well as many other excellent products.

A large number of different sauces, often very exotic, herbs and spices, are necessarily served on the table. But the choice of side dishes is quite simple and often directly depends on the region - cabbage and beans in the north, pasta and polenta in the south, vegetables in the west. Only fried bread and potatoes in all forms are an indispensable element throughout the country. Although the locals consume frankly little bread as such.

It is not surprising that in the country of rivers and lakes, many excellent fish dishes are prepared, primarily local trout.

desserts

It is difficult to imagine Switzerland without chocolate, although cocoa beans do not grow here, and there have never been colonies capable of supplying them. Nevertheless, it was this country that became the world's largest producer of chocolate, which has long been a national symbol along with cheese, watches, weapons and financial institutions. The reason for this is simple - it is believed that in 1875 it was the Swiss Daniel Peter who first learned how to get solid milk chocolate in the form of bars. Now several hundred types of first-class chocolate are produced here - both factory-made and hand-made. This is one of the most popular ingredients in many local desserts, and an excellent "souvenir". And the Swiss themselves consume this product the most in the world - according to some estimates, more than 12 kilograms per year per capita.

At the same time, more traditional dishes are still considered favorite desserts within the country - all kinds of sweets, sugar buns and spicy honey gingerbread "leckerli", Basel gingerbread, puff pies "zuger-kirstorte", all kinds of pies "kyuchli", almond-chocolate cookies "brunsli". "(considered the hallmark of Basel), various buns, rolls, muffins, shortbreads and so on. Interestingly, even the world-famous muesli was also invented in Switzerland - at the turn of the 19th and 20th centuries, Dr. Maximilian Bircher-Benner (one of the founders of modern dietology, by the way) simply dried a simple folk dish (practically - porridge made from rolled oats and wheat flakes ), added raisins, nuts and apples - and got exactly the product that is now consumed in enormous quantities throughout the planet.

Beverages

By and large, soft drinks in Switzerland are exactly the same as in any other country in Western Europe. Only very strong coffee "ristretto" somehow stands out from the general outline "juice-tea-mineral water", but you can easily find analogues in Italy or Austria. Yes, and hot chocolate, which is not surprising, is consumed much more than in neighboring countries.

However, many foreigners note that the Swiss drink much more beer than soft drinks, but this is most likely an exaggeration. Local beer is really of excellent quality - both lager and dark, besides, it has important advantages - relative cheapness and an abundance of excellent breweries. Interestingly, Samichlaus brand beer (the Swiss name for Santa Claus) is considered one of the strongest in the world (up to 14%), although now it is already brewed in Austria - the Zurich company Hürlimann Brewery closed in 1997.

Despite the proximity to the countries - the leading importers of wine, Switzerland itself has an excellent wine industry. According to statistics, each citizen of the confederation has about 50 liters of it per year (and this is not counting the fondue and other national dishes used in the preparation), and only 2% of the wines produced in the country are exported. At the same time, many varieties are produced literally in scanty quantities - but of excellent quality, and there are many winemakers themselves - each with their own traditions, recipes and brands.

However, you will hardly find semi-sweet wines here - only dry ones, and white varieties are noticeably superior in quality to red and pink ones. All wine is divided into three categories: the highest (indicated by the label AOC or Grand Cru with the name of the region of production), local wine (Vin de Pays, the region is also indicated) and ordinary table wines without indicating origin. In Ticino, the classification is somewhat different - Denominazione di Origine Controllata (DOC, the best wines produced in limited quantities), Vino da tavola (also Nostrano svizzero or Della svizzera italiana - vintage wines), Vino rosso or Vino bianco (ordinary wines and blends), and also VITI (the best wines of "old varieties", are quite rare).

You should definitely try white Fendant, red Dôle and rose Oeil de Perdrix from the canton of Valais (the country's largest wine region), magnificent wines from the coast of Lake Geneva (canton of Vaud, here are the real centers of Swiss winemaking - the Lavaux, Chablais, La Côte and Nord regions -Vo) and the canton of Geneva itself, Müller-Thurgau and Pinot Noir from the canton of Zurich, as well as Blauburgunder and Riesling Sylvaner from northern Schaffhausen.

Of the stronger drinks, cherry vodka "Kirsch" (Kirsch, Kirschwasser, by and large closer to brandy), plum brandy "pflumli" (Pflumli), pear brandy "Williams" (Williams), or "Williamin", and others, are popular, " more standard drinks.

The most general division of Swiss gastronomy runs along an imaginary Roesti Graben, the "potato moat", which divides the country into potato lovers (i.e. residents of the German part of Switzerland) and everyone else.

The point here, of course, is not so much in potatoes, but in the cultural influence of neighboring peoples. So, the Germans added solid dishes with meat, mushrooms, cabbage to the cuisine of the inhabitants of the northern part of Switzerland. Swiss from the south of the country, the Italian neighbors instilled a love for polenta, pasta and risotto. The French enriched the cuisine of the Lake Geneva region with sauces and light fish dishes.

Every region of this small country, even every village, is proud of its original dishes and old recipes, the history of which is often covered with legends.

The Swiss, as a rule, cook from regional products, even though you have to overpay for such an addiction. Instead of parmesan, for example, they are more willing to buy sbrinz (Sbrinz)- a very hard cheese with a "floral", slightly salty taste. In any rural and urban market, first of all, farm specialty products are sold, and only then what is imported from neighboring countries - France, Italy, Austria, Germany, Spain.

The Swiss meal is accompanied by local wine. Here, the locals also show patriotism, preferring the wines of their region. Almost every canton is proud of its vineyards. Traditionally, they are considered the best accompaniment to local dishes. Unfortunately, Swiss wine is practically unknown to the world, as it is almost completely drunk by the Swiss themselves.

From soup to dessert

Soup in Switzerland is an obligatory part of dinner. In the old days, a peasant or a shepherd could have had the only hot meal of the day!

Swiss soups are simple and solid: for a long time, those products that are at hand have been used. So, in the canton of Ticino in the soup minestrone tomatoes, rice, beans and grated hard cheese (of course, sbrinz!), and in boussecou- offal, potatoes, peas and, again, cheese. In Graubünden, soups were prepared with barley groats, in the northern and northwestern regions of the country - with vegetables and wild mushrooms. And in Valais they eat an unusual and, at the same time, simple wine soup: to prepare it, you need white wine fendan (Fendant), water, cream and some spices.

Just as unpretentious dish gzottus (Gsottus), which appeared in the Goms region of the canton of Valais (to this day it is served only here). During the winter months, the locals stewed smoked ham, bacon, beef, and lamb (usually leftovers from previous meals) in an earthenware pot, interspersed liberally with pears and onions.

Another traditional lunch dish, originally also shepherd's, is a cheese and meat plate. Especially famous Valesian plate (Walliser Platte). There are several types of delicious dried meat, and lard cut into transparent slices, and local cheeses, and dry-cured sausage, pickled cucumbers and onions - in a word, everything that the hostess has prepared. Therefore, the principle of compiling a Valaisian plate is the same, but there are perhaps as many options and tastes as there are families in the canton of Valais.

Another popular Swiss dish is just as varied. rosti (Roesti) traditionally served for breakfast. The basis of röshti is potatoes boiled in their skins, which are then peeled, rubbed on a coarse grater and fried in the form of a large flatbread on both sides until golden brown. This is, so to speak, the main recipe. Then fantasy comes into play, personal preferences and, last but not least, the range of products. In Basel, for example, rösti is cooked with lots of onions, in Ticino with bacon and rosemary, in Appenzell with pasta, horns, bacon and local spicy cheese. Appenzeler, in Western Switzerland - with bacon, tomatoes, paprika and cheese popular throughout the country gruyère… There are countless recipes. It is said that in the old days, Swiss men determined the culinary skills of their future wives by the way rösti was prepared.

In the Lake Geneva region, Swiss cuisine is lighter and more varied. Here, lake fish is eaten in large quantities, and soups are replaced by salads seasoned with vegetable oil and vinegar. The hallmark of the Lake Geneva region has become perch fillet (Filets de perches): perch halves are lightly fried in butter and served most often in a lemon-cream sauce with potatoes.

The climate of the Swiss valleys (primarily the Rhone Valley) is favorable for fruit trees: apricots, pears, plums, apple trees, cherries. Fruits and berries combined with the famous Swiss chocolate and excellent fresh cream are the basis of the Swiss confectionery art. Fruit pies (seasonally), carrot cake, chocolate cake or mousse are all topped with a generous helping of heavy cream (the Swiss call it "double cream"). For some holidays, for example, St. Nicholas Day, they bake fruit bread(Glarner Fruchtebrot), for which dried apples, pears, plums, raisins, nuts and a fair portion of strong cherry tincture are used as a filling. Very popular in Ticino bread cake (Torta di Panne). Meringue is eaten all over Switzerland merengue, invented, it is believed, in the town of Meiringen (near it, according to Conan Doyle, the fight between Sherlock Holmes and Professor Moriarty took place - but this is so, by the way).

And of course, fondue!

We owe the appearance of this dish, which has become the hallmark of Swiss cuisine, to winter and peasant ingenuity. By the end of the harsh Swiss winter that cut off the mountain villages from the outside world, there was still quite a lot of dried cheese in the bins, which could only be eaten in a melted form. But the zealous Swiss hostess will never lose the old cheese. As the remnants of yesterday's dinner will not disappear - boiled potatoes, slices of bread. So the Swiss began to while away the long evenings, dipping slices of bread and potatoes into a hot mixture of two or three types of cheese (in most cases, this is Gruyère from the mountainous region in the southern part of the canton of Friborg plus local cheese), white wine (chasselas, it is also fendan, or Johannisberg) and spices.

Currently, almost every region of Switzerland offers its own original fondue recipe. In addition to cheese fondue, you will find fondue burgundy (Fondue Bourguinonne): instead of a cheese mixture, it uses boiling oil, and instead of bread, they use pieces of beef, which are also served with assorted sauces, pickled cucumbers and onions. Try the so-called Chinese fondue (Fondue Chinoise): thinly sliced beef, pork, horse meat or fish are dipped in a boiling broth and eaten with sauce and vegetables. Fondue is traditionally washed down with Swiss white wine.

The first fondue recipe that has come down to us was written in 1699 in German - it was called "How to cook cheese in wine." However, long before that, the Swiss knew the dish raclette (Raclette). It is believed that the name comes from the French racler - to scrape. The bottom line is this: a large head of cheese (most often fragrant low-melting raclette is used) is melted over an open fire, then the melted cheese is removed from the surface of the head onto a plate. Served like fondue - with boiled potatoes, as well as pickled gherkins and pearl onions - they are eaten as a bite.

Swiss traditional cuisine has been formed as a result of many regional influences from Italian, French and German cuisines, but there are also a considerable number of dishes that are characteristic only of Switzerland itself. Historically, Switzerland has been a country of farmers, so traditional local dishes tend to be simple and made with readily available ingredients such as potatoes and cheese. It is cheese and potatoes that are the main ingredients of most traditional local dishes.

Switzerland is a small country, but it has many different cultures intertwined and even different languages are spoken in different regions. Accordingly, there are a lot of regional dishes in this country. Various German, French and Italian culinary traditions are widely represented here. However, the widespread use of chocolate and cheese is characteristic of the Swiss. The most popular dishes are fondue and raclette. Curiously, both dishes were originally regional, but were subsequently popularized by the Swiss Cheese Union in order to increase sales of cheese.

A popular potato dish, not borrowed from neighboring nations and invented by the Swiss, is rösti - one of the main national dishes, which is something like potato pancakes (fried potato cakes). Once upon a time, Swiss farmers used to have this dish for breakfast. Modern Swiss prefer to have breakfast in a European way - muesli, bread with butter and jam, rolls and coffee.

Switzerland is also famous for its authentic pastries. In particular, pies and buns with custard are especially loved by the local people. In general, they love pies, which are filled with a wide variety of products - from apples to onions.

And, of course, one cannot fail to mention the serverat - sausage, which is also considered the property of Swiss culinary specialists. Today, the serverat is well known all over the world, including Russia, but it was originally invented in Switzerland.

However, as mentioned above, culinary traditions in Switzerland vary greatly from region to region. In the French cantons, French dishes such as meringue, vaux (a dish of leeks and potatoes), cheese and chocolate fondue are popular. In German cantons, fatty meat dishes are revered, in Italian - pasta, pizza, risotto, polenta. The Swiss cannot escape from the influence of culinary strong neighbors, so their national cuisine contains many dishes, the roots of which go back to Germany, Italy or France.

Among soft drinks, the Swiss favorite is apple juice, both non-carbonated and carbonated. Swiss favorite apples are also used to make cider. As for alcoholic beverages, wine is very popular almost throughout the country, and only in some German-speaking cantons beer is consumed more actively.

In general, we can say that the Swiss national cuisine is very diverse, because a variety of peoples have contributed to its development. But, at the same time, Swiss cuisine is devoid of any exotic - simple ingredients are used here, from which very ordinary, but very tasty dishes are obtained.

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