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Swiss cuisine (German: Schweizer Küche, French: cuisine suisse, Italian: cucina svizzera, Romansh: cuschina svizra) is an ensemble of national, regional and local dishes, consisting of the ingredients, recipes and cooking techniques developed in Switzerland or assimilated from other cultures, particularly neighboring countries. The diversity and comprehensiveness of Swiss gastronomy reflects the linguistic, cultural and geographical diversity. The climate of Switzerland allows for a large variety of terroirs, and therefore a wide range of indigenous food, from simple cereals to refined products like cheese and wine.[1][2]
Switzerland is historically an agricultural country, with many regions being isolated from each other by the Alps. Therefore, one of the main characteristics of Swiss cuisine is its simplicity, with many dishes made up of few but hearty ingredients, often of dairy origin. Swiss cuisine evolved dramatically during the last centuries. Probably the most significant changes occurred after colonization of the Americas and the introduction of now-widely-used ingredients such as potatoes, maize and cocoa. The increase in purchasing power and a certain homogenization of taste have allowed the emergence of some emblematic national dishes such as fondue and rösti.
Well-known products exported worldwide include cheese, wine and chocolate. A large number of them are protected by a geographical indication (AOP). A strong food industry, often related to chocolate, has developed over the past centuries in Switzerland.[3]
- ^ "Swiss cuisine". Retrieved 13 December 2022.
- ^ Tourismus, Schweiz. "Typical food". Switzerland Tourism. Retrieved 2020-08-06.
- ^ OECD Rural Studies Enhancing Innovation in Rural Regions of Switzerland. OECD. 2022. p. 124. ISBN 9789264807648.