Patatine fritte ed hamburger.
Non mi prendete in giro se uno dei miei piatti preferiti è l’hamburger con le patatine fritte… Essendo uno dei miei cibi preferiti lo mangio, e fotografo, tutte le volte che posso…
A me poi piace semplice semplice (sun pin de musse): pane, Svizzera, cipolle, formaggio, ketchup e senape; niente pomodoro e niente lattuga. Lo mangerei tutti i giorni!
Photo taken with iPhone 6.
Cioccolata al latte macro.
Ditemi la verità: c’è qualcosa di più buono che qualche quadretto di cioccolata al latte?
Questa poi è svizzera e della Frey credo tra le più buone.
Nella bella macro qualche quadratino prima di essere mangiato!
Se vi interessa incominciare a sapere qualcosa di più sul cioccolato, sulla produzione del cacao e sul cioccolato al latte, potete partire da Wikipedia, cliccando here.
Gipfel: the typical Swiss savoury brioche
I have several Swiss foods that drive me crazy. One of them is definitely the typical Swiss savory croissant: the gipfel. I think it is salty because it is made with butter.
Gipfel, which are nothing more than butter croissants, are easily found in Italy too, even though the classic croissant here is sweet and not salty.
Doing some research I found several recipes but I found very little, in Italian, about the origin.
Do you know this type of croissant? Add your own comment or go to the bottom of the site to read what other visitors have written.
There are persistent folk tales that mistakenly attribute the origin and shape of the croissant to the celebration of the defeat of the Ottoman Empire in the siege of Vienna in 1683 or the siege of Budapest in 1686. According to these stories, a baker who was working at night heard the sound of the Turks digging an underground tunnel. As a reward for saving the city, the baker received the exclusive right to produce crescent-shaped pastries to commemorate the event. However, there are no original contemporary sources to confirm any of these stories.
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Bistecca e svizzera prima e dopo.
Non avevo nulla da pubblicare oggi così ho deciso di mettere queste foto: una bistecca ed una svizzera prima sulla graticola, a cuocere, e poi nel piatto, pronta per essere mangiata!
Knopfli, a typical Swiss dish, seasoned with pesto.
It's not exactly the type of pasta that is easily found paired with pesto but these splendid knopfli (in German Spätzle, a type of Swiss pasta that is very similar to Genoese trofie) made at the moment are truly exquisite.
You will hardly be able to eat them if not at my house!
Handmade by my mom and this is the recipe!
Do you know this type of Swiss pasta? Add a comment or go to the bottom of the site to read what other visitors have written.
Spätzle (a Swabian dialect term meaning little sparrows) are irregularly shaped dumplings made from soft wheat flour, eggs and water, originally from southern Germany, but also very popular in Tyrol, Alsace and Switzerland, Trentino-Alto Adige, despite their native land being Swabia and Bavaria (south-western Germany).
Sometimes beer or milk is used instead of water.
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Hamburger e luganega.
Una strana accoppiata però quando la graticola è calda ci sta.
Un paio di belle svizzere (non so come mai da noi gli hamburger si chiamano anche così) accompagnato da un bel pzzo di luganega (la tipica salsiccia ligure).
Ottimo piatto, anche se nella foto sono ancora in fase di preparazione!
Photo taken with Canon 600D and lens Canon 18-55 EFS.
Würstel alla griglia.
Un buon piatto tipico dei paesi teutonici: i würstel.
Diciamo subito che la loro morte è essere cotti al barbeque e conditi con i classici krauti ma sono ottimi anche così.
Quello rossiccio è di maiale mentre quello grigio è di vitello.
Entrambi veramente ottimi.
Fleischkaese and knöpfli, a typical Swiss dish.
I would say my favorite Swiss dish; the name is impossible (I had my mother dictate it to me) but it is truly delicious.
The translation would be "meat cheese" I think because of the shape the meat has once cooked.
The meat, pork, has the consistency of a sausage; you put it in the oven and after a couple of hours it is ready.
As a side dish, pasta dumplings passed in a pan.
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Here's the photo and enjoy your meal!
Leberkäse, also called Fleischkäse, is a meat dish typical of Bavaria, Baden-Württemberg, Switzerland and Austria, but it is also very popular in the rest of Germany and among all German-speaking populations, including South Tyrol. Similar to a meatloaf, in Germany it is actually considered a Wurst, therefore classified as a sausage.
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