La Suiza culinaria, del Basler Läckerli a la carne de caballo

The fondue and chocolate fondue is one of the classics of Switzerland and many more, but not all of its patrimonial culinary goza del agrado universal.

Do you like the whole world of wild boars, but can you serve meat on a plateau? In some cases, you can be sure to buy a cabaret. In the west, French-speaking Switzerland and in Tesino, Italy, are included in restaurants and supermarkets.

The Association of Patrimony Culinary of Switzerland includes cabal meat in a list of about 400 products that have regional and national dishes in traditional food items.

An unattractive attention to a product that should not be included in the kitchen books is a tab in the public opinion. But, what? Al fin y al cabo, los corderos, los terneros y los cabritos también son dulces y, sin embargo, la gente los come.

The caballo meat is considered to be high quality, with high fat and high quality. The inexperienced appendages can differentiate a fillet from the carcass of the vacuum. Hasta 1995 estuvo prohibido en Suiza vend los dos tipos de carne en un mismo lugar, debido a que la carne de caballo es mucho más barata.

The carnivores de caballo fueron bautizadas como “Rossmetzg”. Luego, las nuevas normas de etiquette convirtieron la división en algo obsoleto.

But I just can’t help but disagree with the years and form of continuing the number of classics of meatballs, said Erich Jörg, of the Association of Carnicers of Tesino. In 2018, you will be contacted by 50 of the knightly customs officers in all countries.

“In general, the consumption of cabal meat is in French descent,” Jörg said.

The expert affirms that cabal meat is a product of nothing. Consumables consumed a total of 50 kilograms of meat per year, 450 cu grams alone corresponded to cabal meat. The mayor is imported.

Quizás sea precisamente por eso que la asociación incluyó la carne de caballo en la lista del Patrimonio Culinario de Suiza a finales de 2019, porque poco a poco está desapareciendo de la vida cotidiana de los suizos.

In the following summary, the sibaritas can be found all about the products and the cantons that can be found. Here is a small selection:

Tesino: Licor de Nocino y Gazzosa

El Nocino is located in Tesino in France, where Lata Ratafià is located, and in Italy. The recipe for the ancient city of Tesino was renovated in 1535, in the monastery of Santa Maria dei Frati Capuccini, which is located between the lands of Lugano and Maggiore.

In Thessaloniki, the lobster is only used as a digestif, but it is also possible to go back to the express cafe for the llamado coffee. El Nocino, which is located in the maceration of alcohol of fresh and spicy fruits, also realizes the benefits of cold and vanilla ice cream.

La Gazzosa, a spice of lemonade, is compused with agave water and flavored with fruity essences.

The inhabitants of Tesino, who have been in the decades since the region of Switzerland, are also very worried about the fact that they have something to celebrate. For that, the Gazzosa also sang in Tesino’s “Champagne dei poveri”, the “champagne de los pobres”.

Valais: Raclette de queso y azafrán

La raclette es casi tan famosa como la fondue de queso suiza. The Raclette cheese has a special sabor for the shepherds of the Valais canton.

Traditionally, there is a great deal of trepidation in a row of queues in a row, you can warm up and break up with a hot queen and bland with a break.

Muchos han comido queso de este cantón alpino, pero seguramente muy pocos han probado el azafrán del Valais.

The only place in Switzerland where azafran is produced is Mund. The annual production of this noble spice is from the appendages of two kilograms. The azafran de mund is mainly used for risotto and salsas, as well as for the stress.

Basilea: Läckerli e Hypokras

El Läckerli is a rectangular, rectangular pancake pan with confectionery and short cortadas and citrus cascades and a hot tub. In Basilea, the village is originally for Christmas and New Year. Ahora los panaderos lo hornean todo el año, no solo en la ciudad fronteriza.

In exchange, the habitats of Basilea are just exploring in Christmas with its hot wine Hypocras, a sweet wine with cinnamon, clavo, new mosquito and cardamom.

Originally it was used as medicine and, in addition, it was very popular in the courts of Edad Media for its tonic effect; todavía hoy puede verse en los mercados navideños.

According to the association, Walther Hermann Ryff quejaba en 1544 en su tratado sobre el botiquín hogareño de que “el Hypokras, que reanima los spíritus cansados ​​y es beneficioso para la digestión, sirve cada vez maš a la lujuria y losur the health “.

Aargau: Muesli

The avenues of avenues, lemon juice, condensed milk, raisins and avenues of almonds are available in the whole world. The nutritional design was inventoried by the medical Maximilian Oskar Bircher-Brenner in 1900 in the city of Aarau.

San Gallo: Olma Bratwurst

The Brotherhood of San Galo has considered the national language. The first registers were repaired in XIV. The name of Olma Wurst is also available: Deriva de la Exposición Agrícola y Lechera de Suiza Oriental (Olma, by its names in German). Los suizos del este comen la salchicha de Olma sin mostaza para no sobrecargar el sabor de la carne. It’s hot and cold.

Zurich: Zürcher Geschnetzeltes

Al igual que la fondue suiza, la Zürcher Geschnetzelte es un ékito mundial. Don’t look at the list of the Culinary Association Suiza, probablely because it is a recipe and not a solo product. Without embargo, for the fanatics of Switzerland, the cream salsa with carna de ternera -a vecem también with riñones de ternera and champignones- which is served with the famous roast potatoes in the form of parte, sin duda, del Patrimonio Culinario Suizo.


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