Month: December 2014

Affogato

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food

In the last week I’ve had this Italian dessert twice – Affogato. The term means drowned in Italian, and in its most classical sense is just a shot of espresso poured over a scoop of vanilla ice-cream. But good vanilla ice cream – classically I guess it is made with vanilla gelato. There are also variations which add whipped cream, or chocolate shavings. The result is a perfect amalgam of the bitter taste of coffee with […]

The singularity of Swiss cuisine

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Can Swiss food be singularly defined by the likes of cheese fondue, and chocolate? The simple answer is no. True Switzerland is a small country, yet it is as diverse as other larger European countries. Everything in Switzerland is extreme. Most countries have one official language – Switzerland has four – German, French, Italian and Romansh (and English now too, unofficially). Mountains are high, tunnels through the mountains are deep and long, and at one point every […]