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Originating in Valais, Raclette showcases the region's famous cheese. It’s typically enjoyed with local produce like potatoes, reflecting the agricultural focus of the area.

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This dish features veal, a popular meat in Zurich, served in a rich sauce with mushrooms. It highlights the dairy and meat production central to this region's agriculture.

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In Ticino, corn for polenta and beef for brasato emphasize the Italian influence on the region’s cuisine, showcasing local farming and livestock raising.

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This sweet pastry filled with nuts reflects Graubünden's nut cultivation. It combines local dairy and nuts in a delicious, rich dessert.

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A traditional treat from Basel, these biscuits feature honey, nuts, and spices, highlighting the region's historical spice trade connections and local honey production.