Pizokel – Graubünden specialty

Pizokel – Graubünden specialty

Pizokel is a delicacy from Graubünden that is reminiscent of spaetzle. The dough consists of flour (either wheat or a combination of buckwheat and wheat), eggs and milk. For the version called potato pizokel, grated potatoes, wheat flour, eggs and milk are used. Savor...
Maluns – Graubünden specialty

Maluns – Graubünden specialty

Maluns is a traditional potato dish that originated in the rural cuisine of Graubünden. It is made from potatoes that have been boiled and grated the day before, mixed with flour and slowly roasted in delicious butter. Although it is sometimes compared to the famous...
Graubünden air-dried beef

Graubünden air-dried beef

“Bündnerfleisch” (Graubünden air-dried beef) is a culinary specialty and a protected trademark from the picturesque canton of Graubünden. In contrast to Valais dried meat, Dry-cured beef from the Grisons is cured beef from the thigh muscle, from which...
Chalandamarz – spring custom

Chalandamarz – spring custom

Chalandamarz is a joyful spring custom celebrated in parts of the Romansh-speaking and Italian-speaking areas of the canton of Graubünden. Traditionally, this lively celebration takes place on or around March 1, the beginning of the Roman year. Today, Chalandamarz is...
Capuns – Graubünden specialty

Capuns – Graubünden specialty

Capuns is a traditional and hearty dish that originated in the Grisons. It consists of parcels made from spaetzle dough and a delicious filling of herbs and chopped Landjäger, salsiz or the famous Bündnerfleisch. These parcels are typically wrapped in chard leaves,...