Swiss culinary heritage
Raisinée, cougnarde and other cooked wines
The Swiss Culinary Heritage Association is highlighting the diversity and wealth of Swiss craftsmanship and culinary traditions. To celebrate Switzerland's national day, Tania Brasseur, an expert in gastronomic culture and a writer, will take you on a journey through the history of grapes and fruit juice musts, long used as sweeteners and still popular today.
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