What do you think of when you think of Switzerland’s cuisine? For many people the first things that come to their minds are Swiss cheese and chocolate. While both of these are popular staples in Swiss cooking, there are many other ingredients and influences to be considered. Swiss cuisine is highly influenced by the different cultural regions in Switzerland and ingredients that are cultivated locally in each region.
Switzerland’s three regional influences are seen throughout Swiss culture, especially in Swiss cuisine. The influences include French, German and Italian cuisines. The regional distinctions began during the world wars. Germans, Austrians, and Italians found refuge in neutral Switzerland. These immigrants created their own communities and their cuisines became merged with what had been traditional Swiss cuisine to create what is now considered Swiss cuisine.
Also, as a result of the world wars, Switzerland’s cuisine focuses on ingredients that can be found locally, instead of the imported foods that the Swiss had previously been relying on. Many of Switzerland’s traditional dishes consist of ingredients that can be found in Swiss agriculture. Swiss dishes often contain ingredients like cheese, cream, potatoes, and various meats. Common spices grown indigenous and used in Swiss cuisine are oregano, mullein, yarrow, and wild garlic.