Engadin specialities

Engadin specialities

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Bündnerfleisch and salsiz
Bündnerfleisch and salsiz
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Visitors to the Engadin come across these specialities wherever they go.
Capuns
Capuns
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There are said to be as many recipes for Capuns in Graubünden as there are mothers-in-law.
Engadiner Nusstorte
Engadiner Nusstorte
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Engadin walnut cake is the classic regional speciality!
Maluns
Maluns
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Maluns cannot be an ancient dish as it consists primarily of potatoes, and these were not cultivated in the canton of Graubünden until 1717.
Plain in Pigna
Plain in Pigna
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Fancy something hearty? Try Plain in Pigna.
Heisse Marroni (roasted chestnuts)
Heisse Marroni (roasted chestnuts)
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The scent of roasted chestnuts in the air in October is a sure sign that the first snowfall is just around the corner.
Pizzoccheri
Pizzoccheri
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This substantial dish of buckwheat noodles, potatoes, Swiss chard leaves, cheese, onions and sage has its origins in the Valtellina region.
Birnenbrot "Pear bread"
Birnenbrot "Pear bread"
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“Pear bread” can be enjoyed at any time of the day – as a sweet breakfast, a delicious snack between meals, or a light supper.
Graubünden barley soup
Graubünden barley soup
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Graubünden barley soup, the most famous of all Graubünden - if not Swiss - soups makes an ideal meal for long, cold winter evenings.
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