Bündner Küche Graubünden Cooking La Cucina dei Grigioni

Alpine kitchen whispers and traditional top recipes. Jacky Donatz interprets the most popular Graubünden recipes. Amazing culinary stories from Graubünden. A trilingual souvenir book, the perfect gift.

The Graubünden cuisine is the most distinctive and beloved Swiss cuisine. Capuns, Pizokel, Maluns, Tatsch, and Plain in Pigna are its most famous representatives. Here, Northern Italian and Alpine cuisine meet, resulting in an exciting marriage. Thanks to the different climatic zones in the largest Swiss canton, the variety of products is immense. Whether it's special potato varieties that thrive in higher and rougher altitudes, or dried beef and chestnuts that store the warmth of the sun-drenched southern valleys in the spicy air of the Engadin: these ingredients have always been cooked with passion. Master chefs have further developed the Graubünden cuisine and made it well-known far and wide. In this trilingual gift book, Jacky Donatz presents his refined Graubünden cuisine, where unadulterated products play the leading role.

Contents:
Capuns, Pizokel, Maluns, Tatsch, and Plain in Pigna – resonant names and exciting stories that testify to the fact that the distinctive Graubünden cuisine has always existed and still does. Even though the diverse regional cuisine has been further developed, it has lost none of its authenticity and rootedness.

History and Culinary Arts:
The culinary art of Graubünden. How and when did people eat in Graubünden? Dishes and their stories. Emigration and immigration. A closer look at dishes. Gourmet events past and present.

Recipes:
Soups / Starters
Flour and potato dishes
Meat / Fish
Desserts / Pastries.