We are proud that our "Original Rye Bread from the Valais" is supported by Slow Food as a Presidio. The Slow Food Presidi are Slow Food projects to protect small quality productions that preserve traditional food crafts.
SENIOR CHEF URS' FAVOURITE SPECIALITY
He brought the recipe to Simplon Dorf from his apprenticeship years at Confiserie Disler in Baden, Aargau. A mixture of sliced almonds, sugar, butter, cream and sultanas is sweetened with a dark chocolate round. The fine confection is on sale in 200-gram and 400-gram packages.
