international chain of hotel and resorts Mövenpick. Nidelwähe Nidwaldner Lebkuchen (NW) Ribel (Rheintal) Schenkele Schinkengipfeli(i) Schwyzer Krapfen (SZ) St. Galler (Kalbs)bratwurst (Veal Sausage, SG) St. Galler Brot (SG) St. Galler Schüblig (SG) suuri Lääberli (Basel) Tirggel (ZH) are traditional Christmas biscuits from Zurich. Made from flour and honey, they are thin, hard, and sweet. Zopf (bread): There are dozens of types of bread in Switzerland. However, Zopf is a typical Swiss specialty for Sundays. Vermicelles Wähe/Kuchen/Dünnen/Fladen/Gateau Walliser Roggenbrot (VS) Schweizer Wurstsalat Wurzelbrot Zibelechueche (BE) Zuger Kirschtorte (ZG) Zürcher Geschnetzeltes (English: cut meat, Zurich style; French: émincé de veau a la Zurichoise). This dish typically consists of sliced strips of veal in a creamy white wine sauce. Zürcher Geschnetzeltes is often served with Rösti. From the French-speaking part of Switzerland Brisolée (VS): roasted chestnuts served in autumn with local cheeses and meats Carac: A distinctively green-colored chocolate and shortcrust pastry Gâteau bullois: A walnut pie (comparable to the Bündner Nusstorte) with chocolate Malakoff: Fried cheese balls or sticks from the canton of Vaud Meringue: A dessert made of whipped egg whites, traditionally accompanied by double Gruyère cream Papet Vaudois: the canton of Vaud is home to this filling dish of leeks and potatoes. It is usually served with saucisse au chou (cabbage sausage). From the Italian-speaking part of Switzerland The Italian-speaking part of Switzerland essentially coincides with Ticino, but also with the southern valleys of Graubünden. Popular dishes are polenta and risotto, often accompanied by the Luganighe and Luganighetta, a type of artisan sausages. Typical food from Ticino can be found in a Grotto, the local type of restaurant. Chestnut is also a historical staple food of southern Switzerland. The chestnut tree, introduced there 2000 years ago, was referred to as the "bread tree". Another specific product of Ticino is olive oil; olive cultivation was revived in the late 20th century. Polenta: For centuries polenta was regarded as a meal for the poor. Corn was introduced to the south of what is now Ticino as long ago as the beginning of the 17th century, which led to a change in the monotonous cuisine. But it took another 200 years before polenta - at first made of mixed flour, only later of pure cornmeal - became the staple dish of the area. Risotto is another common dish from Ticino. It is made with either mushrooms, saffron or cheese. It is often accompanied