All in Swiss Dishes

Zopf, a history

Zopf

Ever-present in Swiss breadboxes and on Sunday breakfast tables is the plaited, golden Zopf / Tresse / Treccia, whose name literally means ‘braid’ in German, French, and Italian.

Cervelat

Cervelat

Switzerland's favourite sausage is a heady mix of beef, pork and pork rind, bacon and seasonings, stuffed with ice (to help binding) into oxen intestines, smoked and then boiled. Or a similar mixture of the sort. According to the Kulinarisches Erbe, the name probably comes from the Latin cerebellum (which later becomes cervelle in French or cervello in Italian), as historically it contained pork brains.

Who cares what's in it, it's delicious!

Coupe Hohgant

Coupe Hohgant

My husband warned me that the Coupe Hohgant (named after a nearby mountain) was big, really big, but I didn't believe him until I saw the waiter struggling under its weight.