Canton specialties - from Jura to Nidwalden
ENJOY In this series of articles, four cantonal specialties are presented every other week. In the third part, the specialties of Jura, Lucerne, Neuchâtel and Nidwalden.
Jura
This canton in the northwest of Switzerland is also a specialist in the production of dairy products. For example, only in the Jura is there the toétché, the only salty cream cake in Switzerland. It is made with sour cream and eaten mainly as a dessert on St. Martin's Day. It was invented by the farmers' wives of the region. Today, this specialty can be found in all bakeries.
Lucerne
Probably the most typical dish from Lucerne is the Chügelipastete. In the past, this elaborate dish was considered a culinary exclusive for the nobility. Today it is an integral part of Lucerne cuisine. It is served, for example, at the Safran Guild. www.zunft-zu-safran.ch
Neuchâtel
No Swiss product has been the subject of so much discussion as the alcoholic drink made from vermouth. This originates from the Val-de- Travers. The ban on absinthe was lifted a few years ago. The mythical drink is obtained by distillation of various plants and herbs. The whole history can be seen in the Absinthe House. www.maison-absinthe.ch
Nidwalden
The mountainous canton is rural, and the dishes are accordingly. A typical dish is stunggis and ofetori, which is a pork stew with potato gratin. In addition to the meat, carrots, leeks and celery can be found in the stew.- Specialties from the cantons of Aargau, Appenzell, Basel and Bern.- Specialties from the cantons of Fribourg, Geneva, Glarus, Grisons.
