The Swabian classic and the counterpart to the tarte flambée.

A Swabian classic full of cheese.

Easy to make and very tasty with many side dishes.

Durum wheat semolina pasta even without an extruder

The Indian classic full of spices here with chicken.

A real Austrian farmhouse bread made from pure rye.

So that the bread tastes like grandma's

The classic potato gratin from France.

A creamy zucchini sauce with cheese.

A Swabian classic with a fine crumb and interesting crust.

The classic from Ikea but in a better version.

Quick to make and good for large groups.

Whether as a main course or side dish, ideal in summer.

Popular throughout Switzerland, the fluffy bread from Ticino here with a pre-ferment.

Gives every dish a deep and velvety texture.