Canton specialties - from Vaud to Zurich

ENJOY The series of articles on cantonal specialties comes to an end. The last part presents the specialties of Vaud, Valais, Zug and Zurich.

Vaud

Saucisson

Another sausage that enriches Swiss cuisine is the saucisson vaudois. It is made of pork and is usually boiled in water for several hours before being served with potatoes and leeks.

Wallis

Munder saffron

Although Valais is best known for its wines and raclette cheese, another specialty from the Swiss south should not be missed here. To be precise, from Mund, a small village between the right bank of the Rhone, above Naters. There the saffron blossom grows, which is dried and then processed into saffron. This can only be found in Mund, where various restaurants offer specialties such as saffron bread or roasted cream.

Train

Cherry pie

Inspired by the local kirsch, in the 19th century the confectioner Heinrich Höhn experimented on a cake which today is one of the most popular desserts in the country. The Zug kirsch cake consists of two japonais bases, a cream and the biscuit soaked with kirsch. The difficulty is keeping these ingredients together, as the cake has a moist texture. In the canton of Zug, 14 confectioners make more than 250,000 Zug kirsch tarts each year. Among them is the confectioner Treichler, where Höhn worked. www.treichler-zuger-kirschtorte.ch

Zurich

Sliced meat

Among other things, the two wafer pastries Hüppen and Offleten are associated with Zurich. But only the veal dish also bears the name Zurich. The Geschnetzelte with mushrooms and cream sauce is often served with the national dish Rösti.- Specialties from the cantons of Aargau, Appenzell, Basel and Bern.- Specialties from the cantons of Fribourg, Geneva, Glarus and Grisons.- Specialties from the cantons of Jura, Lucerne, Neuchâtel and Nidwalden.-Specialties from the cantons of Obwalden, St. Gallen, Schaffhausen and Schwyz.- Specialties from the cantons of Solothurn, Thurgau, Ticino and Uri.