Canton specialties - from Solothurn to Uri

ENJOY In this series of articles, four cantonal specialties are presented every second week. In the fifth part, the specialties of Solothurn, Thurgau, Ticino and Uri. Solothurn Funggi A traditional dish from Solothurn are the Funggi potatoes. This is a kind of mashed potatoes with apples. It is usually eaten together with a ragout or roast. Thurgau Öpfelringli Handelt [...]

Solothurn

Funggi

Funggi
A traditional dish from Solothurn are the Funggi potatoes. This is a kind of mashed potatoes with apples. It is usually eaten together with a ragout or roast.

Thurgau

Öpfelringli

Apfelringe
When it comes to the canton of Eastern Switzerland, it's clear that Thurgau equals apple rings. The Kauderer family has specialized in their production. They run the "Öpfelfarm", which can be visited and manages a farm store. www.oepfelfarm.ch

Ticino

Polenta

polenta
For centuries this dish was one of the main foods for the majority of the population. Today polenta is served rather rarely and mainly as a side dish to ossobuco (pork knuckle). In Ticino there are still a few grottos that offer the corn dish - traditionally prepared over the fire. For example, the Grotto Pozzasc in Peccia. www.pozzasc.ch

Uri

Iberlitzli

Trauben
This pasty from Uri used to be made from the leftover dough and grapes that were left over from domestic pasty baking. Today, the so-called Iberlitzli are an indispensable part of the Chilbi festivities. But the sweet pastry is also often used as an aperitif or dessert. The special thing about the Iberlitzli: no two taste the same, because it is the spices, such as cinnamon, that round off the taste.

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