Nutritious food that can be prepared with little effort for many eaters: What used to be a must in the tough everyday life, still shapes the alpine cuisine today. Traditionally, everything is cooked with what the farm and the surrounding area have to offer. And often vegetarian too, meat used to be a luxury.
Important ingredients include milk and cheese, with each region having its own varieties, the Aosta Valley for example the Fontina or western Switzerland for its Gruyère. Grain serves as a soup and as a basis for great desserts, for spaetzle and pasta. And vegetables such as potatoes, onions or cabbage have always played an important role, as have fruit, nuts and bacon – everything that can be stored well for the winter.
Alpine cuisine is really not light, but the hearty food tastes all the more delicious. Perfect for cold days – and all the others when you need a treat for the palate. We'll also show you the best recipes for cheese spaetzle from the BRIGITTE kitchen.