medieval times locations closest to terre haute

Fish is eaten in moderation, traditionally once in a week.

Famous meat products include Grisons Meat (air-dried beef) and the 'national sausage', cervelat. Swiss meat specialties are highly diversified: all sorts of pork sausages, bratwursts, smoked ham, salami, prosciutto, etc. Pork is particularly omnipresent in Swiss cuisine is it both consumed as cooked and cured meat. Pork, poultry and beef are the most consumed meats in Switzerland. Tarts in particular are made with all sorts of toppings, from sweet apple to onion. Tarts and quiches are also traditional Swiss dishes. There is a wide variety of breads made in Switzerland, from pain de seigle to Zopf. For breakfast, most Swiss enjoy sliced bread with butter and jam bread also accompanies most meals. Muesli, which is commonly eaten for breakfast goes by the name of 'Birchermüesli' ('Birchermiesli' in some regions). Bread and cereals are eaten on a daily basis in Switzerland. They are notably used in rösti, a popular dish that is eaten all over Switzerland, and originally a breakfast food. Potatoes are particularly ubiquitous in Swiss cuisine, although it is only the case since the late 18th century. These typically include bread, potatoes, pasta, rice and polenta. Swiss cuisine comprises a variety of staple foods. The mountainous and coldest areas feature the perhaps most emblematic agricultural practices of Switzerland: dairy farming and alpine transhumance. The other most common fruits cultivated in Switzerland are apples, pears, apricots, cherries, plums and strawberries. Various cereals and fruits are cultivated in the lower regions, while the warmest and sunniest areas in the south lend themselves to growing grapes, chestnuts, and even olives. The climatic and cultural diversity of Switzerland is reflected in the diversity of its food products. A strong food industry, often related to chocolate, has developed over the past centuries in Switzerland. A large number of them are protected by a geographical indication (AOP). Well-known products exported worldwide include cheese, wine and chocolate. The increase in purchasing power and a certain homogenization of taste have allowed the emergence of some emblematic national dishes such as fondue and rösti. Probably the most significant changes occurred after colonization of the Americas and the introduction of now-widely-used ingredients such as potatoes, maize and cocoa. Swiss cuisine evolved dramatically during the last centuries.

Therefore, one of the main characteristics of Swiss cuisine is its simplicity, with many dishes made up of few but hearty ingredients, often of dairy origin. Switzerland is historically an agricultural country, with many regions being isolated from each other by the Alps. The climate of Switzerland allows for a large variety of terroirs, and therefore a wide range of indigenous food, from simple cereals to refined products like cheese and wine. The diversity and comprehensiveness of Swiss gastronomy reflects the linguistic, cultural and geographical diversity. Swiss cuisine ( German: Schweizer Küche, French: cuisine suisse, Italian: cucina svizzera, Romansh: cuschina svizra) is an ensemble of national, regional and local dishes, consisting of the ingredients, recipes and cooking techniques developed in Switzerland or assimilated from other cultures, particularly neighboring countries.

Medieval times locations closest to terre haute