Cholera (food) In the Valais region of Switzerland, a cholera is a type of savoury dish involving potatoes, vegetables and fruits baked with cheese in a pastry similar to a tart.
Cholermus Cholermus or Cholermüs, also known as Swiss Pancake is, as its name self explains, a Swiss pancake, or "shredded, fried crepe".
Cordon bleu (dish) A Cordon bleu is meat wrapped around cheese (or with cheese filling), then breaded and pan fried or deep fried.
Culinary Heritage of Switzerland The Culinary Heritage of Switzerland (Kulinarisches Erbe der Schweiz, Patrimoine culinaire suisse, Patrimonio culinario svizzero, Patrimoni culinar svizzer) is a partially multilingual online en...
Farina bona Farina bòna or farina sec'a is a traditional product from Valle Onsernone in Switzerland.
Fera (fish) Fera is a local name for several fish species of the genus Coregonus from Switzerland, and France, in particular Savoy.
Fondue Fondue is a Swiss, Italian, and French dish of melted cheese served in a communal pot (caquelon) over a portable stove (réchaud), and eaten by dipping long-stemmed forks with bread into ...
Gugelhupf A Gugelhupf or Gugelhopf is a southern German, Austrian, Swiss and Alsatian term for a marble cake or Bundt cake.
Luxemburgerli Luxemburgerli (also Luxembourger) is a brand name of confectionery made by the Confiserie Sprüngli in Zürich, Switzerland.
Lye roll Lye rolls are a baked specialty in Germany (especially in Bavaria and Swabia), Austria, and Switzerland.
Marzipan Marzipan is a confection consisting primarily of sugar or honey and almond meal, sometimes augmented with almond oil or extract.
Meringue Meringue, is a type of dessert, often associated with Swiss and French cuisine, made from whipped egg whites and sugar, and occasionally an acid such as cream of tartar or a small amount of vinegar.
Muesli Muesli (or Swiss German: Müesli Standard German: Müsli) is a popular breakfast meal based on uncooked rolled oats and other products based on grain, fresh or dried fruits, nuts, and mixed with...
Open University of Switzerland ABMS - The Open University of Switzerland (ABMS Switzerland) is a distance learning University located in Zurich and Zug (Switzerland), founded by ABMS Education Group offering over 300 o...
Ovaltine Ovaltine (Ovomaltine) is a brand of milk flavoring product made with malt extract (except the blue packaging in the US), sugar (except in Switzerland), and whey.
Pain de seigle valaisan Pain de seigle valaisan is a rye bread from Valais, Switzerland It is recognized with an Appellation d'Origine Protegee (AOP).
Pero (beverage) Pero is an instant natural beverage, usually served hot, made from malted barley, barley, chicory, and rye.
Pizzoccheri Pizzoccheri are a type of short tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour.
Polenta Polenta (Polente or Poleinte in France) is cornmeal boiled into a porridge, and eaten directly or baked, fried or grilled.
Raclette Raclette is both a type of cheese and a Swiss dish based on heating the cheese and scraping off (racler) the melted part.
Roulade The word roulade originates from the French word "rouler" meaning "to roll".
Rösti Rösti or röschti is a Swiss dish consisting mainly of potatoes.
Sauerkraut Sauerkraut, directly translated: "sour cabbage", is finely cut cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus.
Spätzle Spätzle (Swabian diminutive of Spatz, thus literally "little sparrow", also Spätzli or Chnöpfli in Switzerland or Knöpfle or Hungarian nokedli or galuska) are ...
Stuffed chard Stuffed chard (Pazı sarması,Pazı dolması) are made of chard leaves stuffed with meat (lamb) and rice.
Swiss Chalet Swiss Chalet is a Canadian chain of casual dining restaurants founded in 1954 in Toronto.
Swiss chocolate Swiss Chocolate refers to chocolate produced in Switzerland.
Swiss cuisine Swiss cuisine bears witness to many regional influences, including from French, German and Italian cuisine and also features many dishes specific to Switzerland.
Taillé aux greubons The Taillé aux greubons is a salted bakery specialty from Vaud, in Switzerland.
The Swiss Bakery The Swiss Bakery, located in Springfield and Burke, Virginia, is a full-service bakery specializing in Swiss and German products since August 2001.
Tirggel Tirggel are traditional Christmas biscuits from Zürich, Switzerland.
Weißwurstäquator The Weißwurstäquator (literally: white sausage equator) is a humorous term describing the supposed cultural boundary separating Southern Germany, especially Bavaria, from Central Germany.
Zuger Kirschtorte Zuger Kirschtorte (en: cherry torte from Zug) is a layer cake from Switzerland that consists of layers of nut-meringue, sponge cake and butter cream, and is flavoured with kirschwasser (cherry b...
Zwiebelkuchen Zwiebelkuchen, which literally means onion cake in the German language, is either a one-crust pie made of steamed onions, diced bacon, cream, and caraway seeds on a yeast dough or a leavened...
Zürcher Geschnetzeltes Zürcher Geschnetzeltes (German for "sliced meat Zurich style", in Zürich German „Züri-Gschnätzlets“) is a Swiss dish from Zurich region.