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How to prepare the Original Swiss Fondue at home

fondue

Swiss Fondue is a dish that embodies the epitome of simplicity, conviviality and longing for the mountains, and even incorporates certain democratic values of Switzerland such as equality and solidary sharing

Who invented the one and only original “Fondue” ?

There are different stories about the origins of this Swiss national dish going around the world. The first says, that it has its origin in the West Swiss French alps called Savoy. Here poor shepherds developed the idea with the melted cheese 2800 years ago. The word fondue is french and means melted.

Others say, that Fondue is a recipe, that only back in the 50ties was nominated an official national dish. The cookbooks of the Swiss army added the recipe in the official Swiss cook books, only than it became famous in the whole country.

Which cheese to take for your fondue

One of the best-known fondue types is “Moitié-Moitié” which means “half half”. It’s  a blend of Gruyère cheese and Freiburger Vacherin cheese and has some white wine, cherries schnaps and cornstarch in it. Another classical is the fondue with Freiburg Vacherin cheese. This one is considered to be easier to digest, consists of only one type of cheese and, thanks to the addition of some water it has a creamy texture.

Depending on your preference, it is up to you to decide which other cheeses to add to the homemade fondue. For even more spice, an Appenzeller cheese could be the right choice. The savory and slightly sweet-tasting blue cheese Gorgonzola or a spicy-nutty Camembert can be ideal for a fancy fondue, too. Last but not least, it takes a dose of experimentation to find the ideal blend for oneself.

I absolutely recommend to buy fresh cheese and customize it with flavors, spices and quantity of alcohol desired. There are several ready-made Fondues that need only to be heated in the pot. It may not give you the authentic cheese pleasure, tough.

The pot where you prepare the fondue is called Caquelon, it is teflon coated, this prevents the liquid cheese from sticking at the bottom

The basic recipe

Ingredients for 4 persons

  • approx. 600 of white bread
  • 1 piece of garlic
  • 400 g grind Gruyère cheese
  • 400 g grind Vacherin cheese
  • 3 d white wine
  • 5 cl kirsch schnaps
  • 2 tea spoons of maizena
  • grind pepper
  • a small amount of nutmeg

Preparation

  1. Cut the bread into small pieces. Some people like the bread a little bit crispy, so you may want to cut it a few hours before you have the fondue.
  2. Split the piece of garlic in two and rub the inside of the caquelon with the them. Put the cheese and the wine in the caquelon and cook them on the cook stove. Constantly stir the mixture. Add kirsch and maizena, but keep stirring. Leave them on the stove for a while, but make sure it does not overheat. The mixture tends to spill out of the pot if it gets too hot ! Add pepper and nutmeg, then put the caquelon on the burner on the table.
  3. Adjust the heat so that the cheese stays at a constant temperature while eating. Put a small piece of bread on the fork, stir it gentle in the cheese and enjoy. Warning: the cheese is hot, don’t get burned.
    This menu may not be suited for small children.

Note: You may vary the mixture of cheese depending on your taste and availability. You may also use cooked potatos instead of or together with bread. Fruits as pears or peaches from the can are a pretty nice to add some extra to your fondue.

Most enjoy fondue in the alps, during a cold winter day. Once you understand how easy it is to prepare it at home, you may it even prepare on your balcony to avoid the cheese smell in the house!

Want to know where to eat fondue in Zurich? Read my December blog here!

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STORIESZurich Blogging

5 places to get original Neapolitan pizza in Zurich City

Ribelli Pizza

Here come my 5 favourite Pizzerias in Zurich!
What makes a Neapolitan pizza special?

Where everything began – the invention of Margherita Pizza

Back in time, the ancient Greeks were the first ones to top flatbreads with tasty ingredients. The term ‘pizza’ came up near Rome or Naples (depending on who you like to trust) around 1000 AD. This is why we differentiate between Neapolitan and Roman Pizza. Later more about this. By the 18th century, pizza had become a cost-effective way of feeding the peasantry. The Italians discovered a new fruit brought over from the New World. So easily the humble tomato made its way onto this traditional flatbread. We are all happy about this accident since then the Pizza is desired on the whole planet. We cannot think it out of our plates.

Queen Margherita and King Umberto back in 1889 influenced their personal Chef to create a Pizza showing the Italian flag. The green comes with the basil, the red with the tomatoes and the white by using mozzarella. He named the pizza after the monarch, that is how we got today’s Margherita pizza!

What is an authentic Neapolitan Pizza?

Most know a pizza with a thin-to-medium crust and soil, this is the so-called Roman Pizza. It tends to be crunchier than the pizza in Naples. The Roman-style dough is typically left to rise for about three or four days, then baked at 500°F-600°F — much cooler than the temperature in which Neapolitan pizza is cooked (at least 800 F°). When it comes to a thicker, soft and elastic crust that is easy to fold (also named pizza al portafoglio), we talk about the Neapolitan Pizza. There is a governing body called the True Neapolitan Pizza Association (TNPA) that keeps the standards of true Neapolitan pizza alive.

Only the Pizza Margherita and Pizza Marinara are regarded as authentic Italian pizzas. The Marinara comes with tomato, garlic, oregano, extra virgin olive oil and possibly basil. The Margherita exceptionally with certified mozzarella di bufala cheese or fior di latte mozzarella. A Place where you get delicious fior di latte Mozzarella is the Ristorante Più at Schiffbau for example.

By reading all of this Pizza knowledge you may understand, that pizza is not equal to pizza. It is a really complex topic. In the end, your stomach and eyes will decide. I promise you, that these three spots will make it difficult for you, to return to other standards.

5 places to get Neapolitan quality pizza in Zurich

Pizzeria & Friggitoria Margheri

Do you like it molto buono and truly original? The pizza at Margheri is made strictly according to the guidelines of the Associazione Verace Pizza Napoletana. Chef pizzaiolo Gianluca Biondo has plenty of years of experience and serves in my opinion the perfect pizza Napoletana! Something you really need to try as a starter is their Campanian street food!

My recommendation: Pizza “MARGHERÌ D.O.P.” that comes with pomodoro, parmigiano, bufala, pomodorini, basilico, olio evo  and Grana Padano! Do you smell the Mediterranean taste? The tomato sauce of their pizza tastes like a fresh south Italian tomato!  The fried starters are a must-try: Go for the cuoppo napoletano misto di fritto where you get 2 of every starter. My absolute favorite one is the frittatina (Bucatini, carne macinata, piselli, parmigiano, provola).

Opening hours: Monday closed– Tuesday – Thursday:  11.30–14.30 / 18.00–22.30 , Friday: 11.30–14.30 / 18.00–23 .00, Saturday: 18.00–23.00, Sunday: 18.00–22.30

Address: Limmatstrasse 273, 8005 Zurich

Ristorante Più Schiffbau

My recommendation: Pizza Bufala (tomato sauce, Bufala mozzarella, basil). The place I found the mozzarella is really juicy and fresh. The dough they prepare at Più gets enough time to rest, at least 48 hours, this makes the dough ideal to digest. The restaurant is spacious and really lovely for a date. Get the whole food experience here on my food guide. The staff is always welcoming you with a smile, that’s why I really appreciate it a lot coming here.

Costs: Pizzas start with CHF 17 (Marinara) to CHF  27

Opening hours: Tuesday – Thursday: 11.30–14.00 / 18.00–22.30, Friday: 11.30–14.00 / 18.00–23.00,  Saturday: 18.00–23.00, Sunday: 12.00–22.30, Monday: closed

Address: Hardstrasse 259, 8005 Zürich

 

Pizza Takeaway  Napulé Stadelhofen or Ristorante Pizzeria Napulé, Zollikon

My recommendation: Pizza Salsiccia con Friarelli. A combination of ingredients and flavours that make your palate dance!

The Pizzaiolo World Champion Raffaele Tromiro suggests the simple Marinara Pizza! Did you know why it is called so? In Napoli, all fishermen used to eat this pizza, due to its quantity of tomato sauce it stays fresh for a while! Welcome to the original Neapolitan Pizza in town prepared by the Pizzaiolo World Champion Raffaele Tromiro and his staff. Good news for all the ones that like to enjoy the delicacy in Zurich City: there is a takeaway spot close to Bellevue where you can get your takeaway pizza every day. Lots of the used ingredients such as flour, tomatoes or mozzarella are all original and imported from the region of Napoli. This makes its taste 100%  distinctive from many other pizzas. Find two more restaurants in the region, one in Zollikon and one in Meilen.

Costs: Pizzas start with CHF 18.50 for a Marinara Pizza – 32.50 CHF for the unique Mortadella Pistacchio one.

Opening hours: Stadelhofen takeaway: Monday – Sunday: 11:00 – 22:00 – Napulé Zollikon: Monday – Sunday 11:30 – 14:00 h, 18:00 – 22:00 h

Address: Stadelhoferstrasse 42, 8001 Zürich and Alte Landstrasse 94, 8702 Zollikon

Pizzeria San Gennaro

My recommendation: Prosciutto & Funghi. Best selection of fresh ingredients, not overloaded with mozzarella. In summer a must do due to their marvellous terrace overlooking the river. The pizza is authentic Neapolitan style. I liked the consistency of the dough very much!

Costs: Pizzas start from CHF 18 (Napoli) to CHF  26.50 (Pizza San Gennaro Fior di latte, salsiccia, parmiggiano, basilico)

Opening hours: Monday – Friday: 11:30 – 14:00 / 17:30 to 23:00, Saturday – Sunday: 17:00 to 23:00

Address: Hönggerstrasse 43 – 8037 Zürich

Pizzeria Ribelli

Have you been at 25 Hours Hotels Zurich West yet? Located only a few tram stops away from Hardbrücke this is the home of modern living spaces, clubs and also the Pizzeria Ribelli. If you are looking for truly original Italian flavours such as the Prosciutto Crudo Parma DOP 24 months or the Mozzarella di Bufala DOP on your pizza, this spot is a must-try! The ingredients are of high quality and selected directly from Italy! Also, their dough rests for at least 48 hours. The warm and colourful interior of the Ribelli Restaurant is designed by the Swiss architect Alfredo Häberli and offers the perfect atmosphere for lunch or dinner.

My recommendation: The “Giro Pizza” offers you a taste of various pizzas to share according to the choice of their pizzaiolo! Costs 29 CHF / person.

Costs: Pizzas start with CHF 18 for a Marinara Pizza – 29.50 CHF for the Tartufo pizza.

Opening Hours: 18.00 – 24.00 h

Address: At 25hours Hotel Zürich West – Pfingstweidstrasse 102 – 8005 Zurich

 

Are you in the mood for more food suggestions? Find them here!

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