Canton specialties - the series
ENJOY In this series of articles, four cantonal specialties are presented every other week. In the second part, the specialties from Fribourg to Graubünden.
Fribourg
A Swiss dessert must-have from French-speaking Switzerland are meringues - a dry pastry made of egg white and sugar. And because of their dry texture, they are often served with ice cream, berries and whipped cream. Canton Fribourg specializes in the latter. Gruyère heavy cream is simply part of the popular dessert.
Geneva
The largest city in French-speaking Switzerland encompasses more cultures than any other in Switzerland. Finding a typical specialty here is no easy task. Nevertheless, it does exist, the Geneva delicacy. The so-called pavés were created in 1930 by a Geneva chocolatier. The chocolate cubes dusted with cocoa powder are available, for example, at Chocolaterie Stettler. www.chocolaterie-stettler.ch
Glarus
In the Glarus region, it is mainly the veal sausage that appears on the plates. The white boiled sausage consists of veal, sausage bacon, milk, egg, white bread and spices and is usually served together with onion flour sauce, mashed potatoes and dried plums. By the way, in 2011 the sausage was marked with a Protected Geographical Indication (IGP).
Grisons
In addition to Berne, Graubünden is also a major producer of specialties. In addition to the nut cake, pear bread and, of course, Bündnerfleisch, capuns are a must on every Graubünden plate. These are rolls wrapped in chard leaves. The content usually consists of spaetzli dough, Bündnerfleisch, Salsiz and herbs. They are often topped with cheese. The Belavista restaurant in Stierva, for example, specializes in this dish.For those who missed the first series of articles with specialties from the cantons of Aargau, Appenzell, Basel and Bern, you can find them at here.
