Discover Germany | Special Theme | Taste of Switzerland
Back to basics Pflanzenoel.ch produces high-quality vegetable oils in their Swiss home region and delivers these straight to the end customer. A service much appreciated since freshly pressed vegetable oils are still a rare find. TEXT: SONJA IRANI I PHOTOS: PFLANZENOEL.CH
“There is a noticeable trend back to a naturally sourced diet,” explains Markus Deppeler, owner of Pflanzenoel.ch AG. “People want to know where their food is coming from and which foods offer good benefits for their health. To meet this new demand, Deppeler and his team have set up a website on which they offer about a dozen highquality vegetable oils to be sent directly to the end consumer. “Most of the recourses for these oils we even grow ourselves,” he says. “In fact, most of our products are a 100 per cent regional Swiss. The grape seeds for our popular grape seed oil, for example, come from the local winemaker in our village. Only the olive oil and the
pumpkin seed oil are imported from small family businesses in Greece and Tyrol.” As a little extra service, Pflanzenoel. ch AG allows their customers to drop off their own oilseeds so the team can press these into oils. Furthermore, health-con-
scious customers can sign up to a subscription service, which delivers freshly pressed linseed oil straight to their doorstep each month. “Our healthy linseed oil is particularly rich of Omega 3 and 6 fatty acids,” explains Deppeler. “We press it fresh at least once a month. Our customers really appreciate this. After all, you won’t get such a high-quality oil any fresher anywhere else.” www.pflanzenoel.ch
A sense of home above the clouds Kernser Pasta delivers Swiss quality from Obwalden to airlines. The traditional Swiss menu whets the appetite for more enjoyment, more craftsmanship and, above all, for more pasta. TEXT: MARILENA STRACKE I PHOTOS: KERNSER PASTA
Tucked away in a tranquil country setting and surrounded by the Swiss Alps, Pasta Röthlin AG has been producing varieties of their local pasta brand ‘Kernser pasta’ since 1936. Today the culinary speciality is travelling around the globe as Kernser Pasta and can now also be enjoyed in mid-air. Since this summer, Edelweiss Air and other airlines have been serving Kernser pasta as part of their in-flight menu. The airlines specifically chose a local company like Pasta Röthlin AG due to their genuine passion for the trait and the outstanding quality of their traditional product. The pasta is strictly made from natural, carefully selected produce such as authentic pure spelt from Switzerland, fresh Swiss eggs and pristine mountain spring water from 42 | Issue 45 | December 2016
Obwalden. Know-how and craftsmanship result in the supreme Kernser pasta with its rich flavour Another criterion for the airlines were the pasta’s firmness, its colour and form. For the limited-space economy class ‘shorter’ pasta such as penne, marziani and hoernli are favoured whilst spaghetti is known to be impractical during flights. Passengers can still indulge in many varied dishes such as the Ribeli salad, delicate fettuccine or the colourful tricoloured pasta. Whether you are up in the air or on the ground, delicious pasta is one of the most satisfying meals; especially when it is Kernser Pasta. www.kernser-pasta.ch
From top: Production manager Peter Wallimann at the production site for Aelper Magronen. Kernser speciality Fettuccine Alfredo are being cut and formed into nests. It is prepared to dry on the grate. Kernser Tricolore Pasta ready to eat.
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