Switzerland Traditional cuisine

Swiss cuisine was the result of a complex, lengthy and controversial development under the influence of many people living in the country. Especially great influence of French, Italian and German cuisines. Distinctive feature of the local cuisine - plenty of cheese and dairy products, and meat with various seasonings. Be sure to try the traditional "foie gras" or "cheese fondue" - melted in a boiling white wine cheese, Gruyere or Emmental cheese, seasoned with spices. Is this dish should be hot, dipping into cheese slices of white bread and have to be "squeezed" white wine. Another popular dish is cheese - "Raclette", which is a special way toasted cheese with crispy pickled cucumbers and potatoes in their jackets. Extremely popular "Bernes Platter - fried beef and pork with green beans or sauerkraut, as well as" lyurih leshnettseltes "- thin slices of veal in sauce. Is widely used all kinds of delicious sausages, especially the famous sausages of the canton of St. Gallen, and Bern, as well as the huge two-meter sausage from Zurich, excellent bacon, and a specially prepared potatoes "Rösti", which is best served in conjunction with the Munich white sausage "Bratwurst".

Swiss chocolate and desserts "hyuhli and krepfli also known throughout the world. Worth to try and tailor-made a very strong coffee "ristretto".

In the southern cantons is used almost exclusively Italian cuisine, with its pasta, "pizzas", "carpaccio" Scampi "and" risotto "with an abundance of greenery and olive oil.

Swiss wine and beer are great. Among white wines are allocated "Yohannioberg", "Ferdan", "Lavyu" in the red - "Lamey," Crown "and" Dol ". Fine Liquors "Kirsch", "Pflyumli and Vilyamin, but they are very strong.