Helvetia Vegetaria

Like all agriculturally influenced regions, Switzerland has a long tradition of vegetarian dishes. For centuries, people primarily cooked what was available from their vegetable gardens, fields, and forests, supplemented by plenty of cheese, milk, butter, and cream. This has led to classics such as Rösti, Fondue, Älplermagronen, and Capuns, as well as casseroles, gratins, and tarts in countless variations, and of course, sweet treats like carrot cake, meringues, Spanish bread, bread pudding, Toétché, and Cuchaule. Carlo Bernasconi has sifted through old cookbooks, archives, and traditional rural women's kitchens, uncovering a rich treasure of recipes and gently refreshing them for modern times. The collection features 150 recipes, organized by region, accompanied by informative texts about the origins of the dishes and Switzerland's vegetarian tradition.