"Swiss Tavolata - countrywomen cook for you".
Far from the hustle and bustle of the city, Swiss country women cook for small groups. The focus is on local products, regional specialties, and traditional hospitality.
The winner of the first SRF season of "Landfrauenküche" was Migga Falett from Bergün, GR.
Salsiz from our own farm, cheese from the Bergün Alp and homemade pear bread start the meal. This is followed by a traditional Chur meat pie on a bed of garden-fresh salad. The main course is a farm-fresh organic roast beef cooked in hay with "Pazökel". Dessert consists of a handmade lemon yogurt ice cream on a mirror of wild berries.
The regional menu was created and cooked by Migga Falett, one of more than 30 countrywomen who are involved in Swiss Tavolata as hosts. The association was founded in 2014 by the Swiss Farmers' and Rural Women's Association in collaboration with a private company, and at the end of 2018 it became the association "Swiss Tavolata - Landfrauen kochen für Sie". Since then, it has been 100 percent in the hands of the hostesses and offers farm women an additional income on their own farms.
According to Managing Director Renate Wolf Knick, the concept came about as a result of great demand following SRF's TV series "Landfrauenküche" ("Countrywomen's Kitchen"), which was first broadcast in April 2007 and has since accompanied a group of countrywomen in their everyday lives every year. Each of the participants hosts a dinner on their farm and tries to outdo their fellow contestants with their own and regional
products to convince. The winner of the first season was Migga Falett from Bergün, GR.
Esther Lüthi's farm is made for a Swiss Tavolata.
Countrywoman Judith Lustenberger hosted a traditional tavolata.
Swiss Tavolata's offer is aimed at private and corporate groups with ten to twelve guests - from the management to the project team to the smaller department. Christmas parties, customer or club events, anniversaries, incentives and much more are possible.
The meals take place in the kitchen, parlor or garden of the hostess; individual farm women who have a converted barn or threshing floor can cater for groups of 20 to 50 people (see box). Since the countrywomen have no staff and usually cook alone or with the help of family members, the full Swiss Tavolata menu cannot be booked for larger groups. However, a brunch, lunch or apéro riche is also possible for more than 15 people.
As Renate Wolf Knick explains, Swiss Tavolata is in tune with the spirit of the times. "Local products and regional cuisine are in vogue, traditions are experiencing a revival. We are responding to the growing desire for simplicity, tradition and local products."
Countrywomen from all regions of Switzerland are active in the association, and several farmers' wives are currently in the process of joining. "Swiss Tavolata is a dream come true for me. At last I can welcome guests from all over the world. I am supported by my husband Fredo, who offers a tour of the mountain village of Bergün on request," says Migga Falett. In addition to German, the hostess also speaks French, Italian and English, which foreign groups appreciate. Personal contact and experiencing Swiss culture are at the heart of Swiss Tavolata.
Depending on the hostess, the cuisine varies from innovative and modern to traditional. Old or newer family recipes are often served up as well. According to Swiss Tavolata's specifications, each menu must consist of at least 80 percent own or regional products.
As Renate Wolf Knick explains, Swiss Tavolata is in the process of expanding the offer for all guest groups. Who has special ideas, meets already now on open ears. Information via the office on telephone 062 772 26 13.
*by Denise Weisflog
Space for medium size groups
For groups of 20 to 50 people, the following hostesses can be considered:
- Erika Fassbind in Hitzkirch, LU (maximum 40 persons)
- Helen Schmid in Wittnau, AG (maximum 28 people)
- Judith Lustenberger in Steinhuserberg, LU (maximum 50 people)
- Manuela Eiermann in Möhlin, AG (maximum 30 people)
- Susanne Friedli in Rüedisbach, BE (maximum 20 people)
- Migga Falett in Bergün, GR (maximum 20 people)
- Anita Rudin in Eptingen, BL (maximum 30 people)
- Petra Sandmeier in Seengen, AG (maximum 20 people)
Each provider has its own profile page on Swisstavolata.ch. On it, interested companies will find menu suggestions for the classic tavolata and brunch. Individual wishes can be discussed directly with the respective hostess.
Menu examples for smaller groups
Erika Hänni, Reichenbach im Kandertal, BE
- Welcome aperitif with "Zwätschgemüntschi
- Plättli with cheese from the region, "Rüükiwurst", chili sausage and spelt flour bread, mixed seasonal salad with spelt flour crispbread and hazelnut paste
- Parsnip soup with hazelnut butter
- Sliced young beef with whisky cream sauce, spelt flour dumplings, two kinds of seasonal vegetables
- Fir sapling parfait with plum sauce
- Rikli and Bretzeli, coffee and tea
Bernadette Odermatt-Felber, Obbürgen, NW
- Court aperitif
- Cream of herbs soup
- Crispy homemade cheese balls with Bürgenstock cheese on seasonal leaf salad
- Tender veal rolls with spicy spinach filling with "Nidwaldner Ofetori" and vegetables from the Kilchbühl garden
- Homemade cherry parfait with fruit sauce, Nidwalden doughnuts
- Coffee and tea
Madeleine Suter-Waber, Märwil, TG
- Court aperitif with aperitif flower
- Small leaf salad
- Meatloaf grandmother style with homemade Knöpfli and seasonal vegetables
- Triple of apple
- Coffee and tea
Regina Moser, Worb, BE
- Courtyard aperitif with vegetable chips with lentil hummus dip
- Cream of mushroom soup with mushrooms from the farm
- Tätschli of farm green lentils with mint yogurt, Charlotte's baked potatoes and carrots.
- Regina's white forest dream
- Tea from own herb cultivation and coffee
This is how inviting and cozy it is to eat with the countrywomen.
