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.
Known as a Grisons specialty, the tart, like the tree nut itself, has its origins in southern climes.
The history of the nut tart is closely linked to the tradition of emigrant Engadine confectioners. It was through senior chef Urs that it found its way to the south side of the Simplon. The vanilla-flavoured shortcrust pastry encloses a firm mass - the core of every nut tart and also the secret of every baker. The Simplon version contains cream, sugar, honey and walnuts.
