The swiss

In Switzerland, as in its culinary traditions, three independent nations get along perfectly.

The Swiss Confederation (official name) is a multinational country that is conditionally divided into three territories - German, Italian and French.

Just imagine that Switzerland has 20 cantons (an administrative-territorial unit) and 6 semi-cantons, which have full power, have their own constitution, their own laws and governing bodies. Moreover, each canton is prepared according to its own recipes for Swiss cuisine.

Therefore, all Swiss cuisine can be divided into 26 independent groups, one for each canton. The recipes of Swiss cuisine were influenced by neighboring cultures, as well as the natural conditions in which people of a particular canton live.

Switzerland is both a mountainous and flat country, with a fairly temperate climate. Switzerland is famous for its chocolate and cheeses. Swiss cuisine is an uncomplicated variation on the theme of French, German and Italian dishes, supplemented or modified according to a set of ingredients available to the Swiss.

Among the main ingredients found in Swiss recipes are vegetables (potatoes, carrots, cabbage, spinach) and legumes, milk, cheese, meat and sausages, sausages, rice, pasta, fruits and of course Swiss delicious chocolate. Interestingly, for all the development of animal husbandry in Switzerland, animal meat is a rather rare ingredient in Swiss recipes.

Swiss people like to go to cafes or restaurants, at home they prepare simple and simple dishes mainly for breakfast, lunch and dinner more often outside the house. Swiss cuisine is characterized by moderate consumption of spices and spicy herbs.

Several dishes can be called without which Swiss cuisine will lose its authenticity and attractiveness. For example, the French-speaking Swiss territories of Romandia gave the world such national dishes of Swiss cuisine as Fondue, Raklet and a pie under the frightening name Cholera.

This recipe for Swiss cuisine appeared during the cholera epidemic, until now, a pie with apple and potato filling is considered a delicacy. The canton of Ticino and Italian Lombardy are similar in culinary traditions, so it is not surprising that such dishes as polenta and risotto with saffron appeared in Swiss cuisine.

The Swiss often prefer different varieties of bread in their diet. Black and white bread, rye, wheat, sausage, diet or bran. Bread is consumed daily with cheese, butter or fondue.

A regular Swiss breakfast consists of sandwiches, fresh bread, cheese and butter, plus a cup of coffee, hot chocolate or tea - here's the most popular morning dish of Swiss cuisine. At lunch, the Swiss just snack, but dinner is considered a full meal.

Several national and world-famous Swiss dishes should be highlighted. Birli, for example, are small loaves served with kebabs. Birchermusli is a great Swiss breakfast that meets all the rules of healthy eating.

In 1900, the famous Dr. Bircher made the perfect recipe for a healthy and healthy breakfast based on oats, cereals, fresh fruits, nuts and seeds, as well as cinnamon. Muesley was liked first by the doctor's patients, and then by everyone who monitors their figure and health.

Fondue is the most famous Swiss dish, which is made from a molten mixture of various cheeses. According to the rule, fondue is served with white bread, which is cut into small cubes, as well as with rice and pears. Usually, the Swiss combine their national dishes with red or white wine, as well as beer.

For dessert, Swiss cuisine offers you to taste casserole, homemade pastries, cakes (chocolate), pies (carrot), rolls, as well as cookies and the famous 100% natural Swiss chocolate.