Your house will fill with the heady scent of cinnamon and rosewater when cooking these wonderfully delicious sweet cheese puffs...the essence of Cyprus.
For centuries the sweet chestnut was the most important staple food in Ticino. Even today the spiny fruit takes center stage at many festivals. This Ticinese specialty, chocolate truffles are enriched with chestnuts, fresh or...
This delicious specialty from the Fribourg region is a perfect soup for cold winter days - and a very healthy one - given all the ingredients.
The Bricelet is a classic biscuit from Fribourg and orginiated from ‘The Bénichon’ Festival. The traditional thanksgiving fair serves the biscuity waffles as a dessert.
A new interpretation of the classic dish “stuffed quail” from the Ticino – the Italian-speaking part of Switzerland. A few ingredients make the difference to experience this Ticinese specialty. Buon appetito!
This healthy snack was developed around 1900 by Swiss doctor Maximilian Oskar Bircher-Brenner. It contains oat flakes & condensed milk and can be prepared with grated apples, bananas, sultanas, nuts etc.