Culinary heritage of Switzerland

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Absinthe / Neuchâtel Antal Thoma (Editions Infolio)

Appenzeller Mostbröckli (cured, smoked and dried meat) / Appenzell Antal Thoma (Editions Infolio)

Chestnuts / Ticino, Graubünden Antal Thoma (Editions Infolio)

Gazzosa (lemonade) / Ticino Antal Thoma (Editions Infolio)

Zuger Kirsch and Rigi Kirsch (colourless cherry brandy) / Zug, Lucerne Antal Thoma (Editions Infolio)

Carrot cake / Aargau Antal Thoma (Editions Infolio)

Alpenbitter (liqueur made from 42 Alpine herbs) / Appenzell, Lucerne Antal Thoma (Editions Infolio)

Boutefas (smoked pork sausage) / Vaud, Fribourg Antal Thoma (Editions Infolio)

Cardoon (artichoke thistle) / Geneva Antal Thoma (Editions Infolio)

Etivaz (hard cheese) / Vaud Antal Thoma (Editions Infolio)

Meringue / Fribourg Antal Thoma (Editions Infolio)

Desiccated pears / Uri, Unterwald Antal Thoma (Editions Infolio)

Salsiz (dried sausage made from pork, beef or game) / Graubünden Antal Thoma (Editions Infolio)

Nut tart / Graubünden Antal Thoma (Editions Infolio)

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