Last chance to try some uniquely Swiss foods

Food & Drink, Events and Entertainment
21
No. Shame on you, how are people ever supposed to learn if you don't give them all the info up front? Must be too busy counting lentils with the little ones...

22
Well you used the "clearly" incorrectly, and https://en.wikipedia.org/wiki/Swiss_cuisine seems nobody has an idea.

23
Kirschstängeli.

Absolutely impossible to find in the U.S. and maybe even illegal to import personaly.

24
Please educate us.

25
Ever had Capuns, Chäschnöpfli, Zürigschnetzlets, Tuorta da nusch? None of these fit in your above "categories" but they are very much loved traditional Swiss dishes.

Italian cuisine, for one, also contains risotti etc.; so it doesn't consist exclusively of spaghetti, calzone, pizze etc. - but also rice dishes, meat dishes, pasta dishes, cheeses (including the Casu Marzu ) etc.

26
Pferdlasagne.

I cannot recommend this place enough once you are back in the states, for whenever you crave a taste of Switzerland:

http://stores.swissfavorites.com

27
I don't remember saying Switzerland does t have anything unique, remember when I quoted the dog sausages? And hazelnut tart is not unique or wild lets be sincere.

PS: Swiss people dont like rice, don't know why you mention the risotto, and you forgot the polenta which is most eaten food after pasta(in Italy).

Seriously the parenthesis are specifying the gastronomic departments in which we took from those other cultures.(after all some cantons used to be part of those countries).

28
Capuns, Nut tart from Graubünden, most cheese but especially Sbrinz, Completer, Petite Arvine and Humagne rouge wines sre things I would/will miss upon leaving Switzerland.

29

We even grow rice.

Edit: Tuorta da nusch is NOT made from hazlenut.

30
Producing=/=Consuming eg: USA exports horse meat but they don't eat it.

Nut Tart is not unique or wild or crazy..... Neither is pecan pie.

Ps: Maybe I can be headstrong, but groaning at posts because you disagree is stupid, specially if I am being reasonable and respectful.

31
I'm quite aware of what constitutes Italian food (I've had a fair bit of training having married into a family from both the South and the North of Italy)

Outside of Ticino, I wouldn't say that Swiss cuisine is influenced by Italian food enough to actually make it worth a mention unless you also said, for example, that British cuisine has a strong Italian influence as all and sundry can make some attempt at a Bolognese sauce and probably have it once a week.

Yes, there are a lot of Italians in Switzerland and they like Italian food. So what?

32
There's a strong Asian influence in Swiss-German cuisine as you can get Riz Casimir* at many restaurants and it's in every Swiss-German cookbook.

*Rice, curry sauce, pork, cherries, pineapple with a large dash of the 1970s.

(Nice drive-by groaning Stlemans. Do you every contribute anything to this forum apart from your drive-by groans and your constant showing off?)

33
Lol Tom we better cut our loses or these people will continue groaning, they don't care about the topic anymore.

Edit:@stale : I can only wonder how old you are(cliche, but legitimate).

34
Sorry, but your troll accounts are getting boring.

Tom

35
Pizokel, the Grisons take on Spätzli/Spätzle/Knöpfli/Chnöpfli using a Buckwheat/Wheat mixture instead of a Durum Wheat/Wheat mixture (I prefer a 50:50 for my Knöpfli).

a cousin of it is Pizzoccheri a Buckwheat/Wheat tagliatelle from Valtellina and Poschiavo.

36
The ones they sell here in some of the better butchers year round are pretty much the same actually. No idea if this applies anywhere else, though.

Downside is you know you've eaten one for the next 24 hours.

37
Of course you can.

Tom

38
It certainly is NOT illegal in the US, just hard to find.

Tom

39
Who can compe up with a gluten free recipe for Spätzli - for poor DB who wants all the trimmings for his 'chasse'? Please

Now you can hear me coming- but I love our local take on the Kirschstängeli- made by Jacot chocolatier (Noiraigue/NE) - absinthe stängelis- or rather 'Bâtons à l'Absinthe'. Also available at my favourite local Museum- La Maison de l'Absinthe in Môtiers (NE not VD).

[](http://www.englishforum.ch/editpost.php?do=editpost&p=2458032)

40
Game isn't the preserve of the Swiss - there's much more of a selection in the U.K., for example.

I prefer game chips rather than spätzli.

The only pheasant I could buy here was a frozen one kicking around the bottom of a freezer at Jemoli.

My local butcher in the U.K. had loads hanging up.

However, I do like the way the Swiss still revere the changing seasons and welcome in and celebrate the foods of the season - even if most of the venison here seems to come from New Zealand - even from quite upmarket butchers who don't advertise as coming from there.