Swiss cuisine

Swiss cuisine (German: Schweizer Küche, French: cuisine suisse, Italian: cucina svizzera, Romansh: cuschina svizra) is an ensemble of national, regional and local dishes, consisting of the ingredients, recipes and cooking techniques developed in Switzerland or assimilated from other cultures, particularly neighboring countries. The diversity and comprehensiveness of Swiss gastronomy reflects the linguistic, cultural and geographical diversity. The climate of Switzerland allows for a large variety of terroirs, and therefore a wide range of indigenous food from refined products like bread and wine. Typical ingredients include dairy(especially cheese and milk), potatoes, grains and root vegetables, which feature prominently in traditional Alpine recipes and cuisines.

Switzerland is historically an agricultural country, with many regions being isolated from each other by the Alps. Therefore, one of the main characteristics of Swiss cuisine is its simplicity, with many dishes made up of few but hearty ingredients, often of dairy origin. Swiss cuisine evolved dramatically during the last centuries. Probably the most significant changes occurred after colonization of the Americas and the introduction of now-widely-used ingredients such as potatoes, maize and cocoa. The increase in purchasing power and a certain homogenization of taste have allowed the emergence of some emblematic national dishes such as Fondue, Raclette, Zürcher Geschnetzeltes, Rösti and Birchermüesli.

Well-known products exported worldwide include chocolate, cheese, refined coffee, beverages, baked goods, pasta, flavorings and ingredients. A large number of them are protected by a geographical indication (AOP). A strong food industry, often related to chocolate, has developed over the past centuries in Switzerland.