My Swiss Kitchen

In a small hamlet in the Swiss alps, a young boy trudged the mountains pulling a sleigh full of bread to be delivered to the villagers. The boy grew up watching his father bake bread, Swiss tortes, and fine pastries for the surrounding villages. Eventually as a young man, he came to America. Time passed and the small boy… now a grandfather, came to Idaho where now he bakes fine pastries and breads for his neighbors and grandchildren. Max Eggimann, Master Baker, lives and bakes in Pocatello, Idaho.

There are few things more delightful than hiking through a fragrant pine forest and discovering an ancient alpine dairy nestled in the trees. Even better is when the chatty cheesemaker is there stirring his morning milk in a shiny copper kettle over a crackling wood-burning fire. Clanging cowbells nearby reminds you of the complexity of the cheesemaking process. Making cheese in Switzerland is a spectacle and fascinating process to learn. Come join us as we walk through that process! Fairy Tale Cheesemaker’s Cottage This is what I bumped into one morning this summer in the tiny Engadine village of Morteratsch, […]

At Alpenwild, we stress the importance of conditioning for our hiking and trekking tours. Physical exercise, namely hiking and trekking, burns calories. Our body needs calories and energy to function. As you train for your Alpenwild hike, be sure to eat right as well. Not eating right can negatively affect physical performance (not to mention mental performance as well). Here is a personal story and some eating tips for hikers as well as my favorite healthy granola recipe.  My experience I picked up running in 8th grade and have loved it ever since. I specifically participated in cross-country. There was […]

The tastes of such honorable morals are evident in the utterly pure, satisfying textures of Felchlin Swiss chocolates.

Ticino Breadcake, Peasant Cake, or Cake of the Poor. During times of war or hardship in Ticino it was especially important to not waste anything on the farm—not even the bread that was stale and hard. According to tradition, farm wives would take their stale bread and soak it in milk overnight. Then they would stir in eggs and any other ingredients they might have in the kitchen—dried fruits, berries, or nuts and bake it until firm. Over time, this “breadcake” or “peasant cake” evolved into the sweet version that is still widely enjoyed today.  Please enjoy this Ticino breadcake […]

We can’t wait for you to try this delicious gnocchi nettles recipe. Prepare to move quickly when you boil your gnocchi. When you lift them out of frying pan, they’re ready to serve. 2 lbs small firm-fleshed potatoes (like Yukon Gold) 2 cups flour 1 egg 8 cups fresh nettles (or baby spinach), cooked and pureed (follow instructions below)* Salt and freshly grated nutmeg Directions Boil the potatoes with the skins on. When tender (about 20 mins), drain the potatoes and place them in a roasting pan on a bed of coarse salt (to dry them out). Put them in […]

Gnocchi —Puffs of Potato Goodness Everyone loves gnocchi when they’re done right. They’re light and chewy with just enough structure to stand up to any sauce you can dish out. So how do you describe gnocchi’s texture? It’s sturdier than mashed potatoes. Softer than pasta. More delicate than a dumpling. Well, let’s just say this dish is in its own category. Every region wants to claim gnocchi as their original creation—but it definitely has roots in the soil of Northern Italy. And that means it’s right at home in Ticino. There’s a lot of disagreement on what the name “gnocchi” […]

Open crumb, chewy texture, and a sweet buttery taste—that is the challenge of panettone. It requires a little more time and attention than most baked goods, but the result is delicious. Come and learn how to make our amazing panettone recipe today. Starter–prepare the night before (30 mins) ¼ cup sourdough starter (homemade) or 1 pkt commercially-made sourdough starter ½ cup flour ¼ cup water (bottled water with no chlorine if possible) In a small mixing bowl, combine starter, flour and water. Cover bowl tightly with plastic wrap. Let the mixture stay at room temperature overnight. The lievito madre (sourdough […]

Find out more about the incredible Christmas Tradition of Panetone.

Carac pastry is an amazing chocolate tart Swiss dessert pastry. The only part that is baked is the crust. After the crust cools the creamy chocolate filling is added. Once that sets, you gently add the top layer. When that’s dry, you can top it with a chocolate dot or a drizzle. You can make them tiny, but that means extra labor per bite. Carac pastry is not difficult, it just requires attention to detail. They need to be kept cool until time to serve. Then serve them at room temperature, so the ganache is fully aromatic and creamy. Dark […]