27/01/2023
Do you know the story of fondue? let’s dip in it’
BBC telling interesting:
„Digging into a fondue may seem clichéd, but this quintessential Swiss dish has an epic, if ambiguous, history. Its first mention dates as far back as Homer’s Iliad from around 800 to 725 BC, where it was described as a mixture of goat’s cheese, wine and flour. In the late 17th Century, a Swiss cookbook, Kochbuch der Anna Margaretha Gessner, makes note of cooking cheese with wine. Others say peasants in the Swiss mountains created the dish as a way to make use of leftover bread and cheese during colder months when fresh produce was scarce. But modern fondue – melted cheese and wine set in a pot over an open flame – dates to the late 1800s, with roots in the French Rhône-Alpes region near the Geneva border. Fast forward to 1930 when the Swiss Cheese Union declared it the country’s national dish – and the Swiss have not looked back since.“
Well, anyway we also can’t image fondue without good peace of bread and potatoes, as it was long time pho. But with one difference - in our restaurant it’s all fresh, as quality of product it’s our priority.
