From Aromat To Absinthe: This Is The Taste Of Switzerland

(MENAFN- Swissinfo) Epiphany cake, Emmental cheese, or cervelat: Switzerland's culinary heritage is as diverse as its landscapes. A new encyclopaedia delves into this rich tradition, exploring how different flavours shape Swiss identity. But how distinct are these tastes across the country?

This content was published on February 17, 2025 - 11:00 4 minutes Hannah Krug, SRF

• Deutsch de Von Aromat bis Ziger: So schmeckt die Schweiz Original Read more: Von Aromat bis Ziger: So schmeckt die Schwei
• Italiano it Dall'assenzio all'aromat: il sapore della Svizzera Read more: Dall'assenzio all'aromat: il sapore della Svizzer

The stories of 453 products have recently been added to the encyclopaedia Switzerland's Culinary Heritage. To provide context, author Paul Imhof begins his collection with a panoramic view – from an aeroplane. From above, he describes a meeting point of Mediterranean, Atlantic, and continental cultures converging on Switzerland. This cultural crossroads is mirrored in the nation's food, shaped by diverse people, languages and flavours.

Strict inclusion criteria

Classics such as Engadine nut cake, Emmental cheese, Epiphany cake, absinthe, cervelat, and Aromat are all featured. However, not everything considered“typically Swiss” made the cut.“You can't include every bar of chocolate,” says Imhof.

Absinthe, the green fairy from Val-de-Travers, was banned in Switzerland in 1910 by popular initiative. The high-proof herbal spirit has only been legal to drink again as of 2005. Echtzeit Verlag

To be included, a product must tell a story. It also needs to be at least 40 years old – long enough for one generation to pass its heritage to the next. Additionally,“it must still be produced, traded and consumed”, Imhof explains.

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