Switzerland

A Swiss Alpine baked pasta dish in which short macaroni and diced waxy potato are combined in heavy cream and melted Gruyère, then crowned with crispy fried onion rings and served alongside applesauce.

A hard, densely spiced Swiss honey biscuit from Basel, studded with candied citrus peel and almonds, baked as a single slab, cut into rectangles while still hot, and finished with a set kirsch-sugar glaze.

A copious Bernese feast platter of sauerkraut and dried beans crowned with an assortment of smoked and cured pork meats, sausages, ribs, and boiled potatoes.

A Swiss breakfast of raw rolled oats soaked overnight in apple juice or water, folded with freshly grated apple, lemon juice, cream or yogurt, and nuts, served cold without any cooking.

A double-crust sweet shortcrust tart from the canton of Graubünden encasing a dense, set filling of caramelised sugar, heavy cream, and coarsely chopped walnuts.

A PGI-protected Swiss cold cut made from lean beef — typically top round — that is dry-cured with salt, pepper, and alpine herbs, then air-dried under cool mountain conditions and pressed repeatedly into a dense rectangular block, sliced paper-thin for serving.

Cervelat is Switzerland's national sausage — a pre-cooked, lightly smoked, emulsified pork-and-beef sausage encased in natural intestine casing, universally identified by the X-cut ends that fan outward when grilled.

A Swiss communal dish of hard alpine cheeses melted with dry white wine and kirsch in a ceramic caquelon, kept molten over a flame and eaten by dipping bread cubes on long forks.

A communal Swiss fondue in which diners cook paper-thin slices of raw meat in a pot of simmering broth at the table, dipping the cooked meat into an array of sauces.

A Swiss dish of thin strips of veal quickly sautéed and finished in a cream and white wine pan sauce.

A Swiss enriched yeast-dough bread shaped like a little person, traditionally baked around St. Nicholas Day in early December.

A Swiss alpine dish of grated raw potato tossed with flour and slowly pan-fried into golden crumbles, served with cheese and apple compote.

A festive Alpine dish of raclette cheese melted by heat and scraped directly onto potatoes and pickled accompaniments, eaten communally as a main course.

A lightly carbonated Swiss soft drink made from milk whey, blended with sugar, water, and a secret mix of herbal and fruit flavorings.

Rösti is a Swiss dish of grated potatoes formed into a flat disc and pan‑fried in fat to produce a golden, crisp crust.

A very thin, crisp honey-sweetened wafer pressed in a carved wooden mould to bear an embossed picture, a Zürich Christmas tradition.

A plaited enriched white loaf made from a yeasted butter-and-milk dough, egg-washed to a deep golden gloss, and baked as Switzerland's traditional Sunday morning bread.

A Swiss layered torte of almond-meringue sponge and buttercream soaked in Zug kirsch, encased in pink marzipan.

A Zurich specialty of thinly sliced veal quickly sautéed and finished in a creamy white-wine sauce with mushrooms.