Agriculture / cattle-breeding is a traditional economy in the Alps. Private farms are still wide spread in Switzerland. Especially in the canton Graubünden and the Engadin many of them produce organic food. It is a must to taste and buy some of their excellent products.
What to buy: cheese, salsiz (a sort of salami), Bündnerfleisch (dried meat)
What to pay: cheese is 2 Sfr per 100 g (but don't buy less than a kilo - you would painfully regret it!), dried meat is quite expensive: 6 Sfr per 100 g, but you eat it in very thin slices - so it will last a certain time :-)
Between the Swiss border (Martina) and the Austrian border (Pfunds) a narrow valley stretches westwards - Samnaun. It is duty free area. The Swiss road is very narrow with one-way tunnels and serpentines. A unique experience, but worth the effort. The first shop with gas station which you reach is called Acla da Fans.
What to buy: I use to go there for getting gas, which is considerably cheaper than in Switzerland, Austria and anywhere else in the vicinity. Very often I also go into the department store and purchase some goods like whiskey, perfume, chocolate, sugar ... everything cheaper than at home.
What to pay: 1 l gas = 1 Sfr. / 0.65 Euro, perfume ca. 30% cheaper than in Germany, sugar about 40% cheaper
What to buy:
Engadiner Nusstorte (Engadine Nut-Cake)
180 g Butter (6.5 oz)
1 x Egg
150 g Granulated sugar (5.5 oz)
1 ds Salt
300 g Sifted flour (10.75 oz)
200 g Granulated sugar (7 oz)
2 1/2 dl Whipping cream (1/2 pint)
225 g Walnuts, coarsley chopped
2 tb Honey - (8 oz)
1 x Egg yolk
Place the flour in a mixing bowl, cut the butter into small pieces, rub the flour and butter rapidly between the tips of your fingers. Add egg and egg yolk, salt and sugar, blend quickly into a smooth dough. Cool in the
refrigerator for 1 - 2 hours.
In a small saucepan caramelize the sugar until a light brown. Stir in all the nuts, mix well, add cream and honey, bring to the boil.
Preheat the oben to 180 oC (356 oF).
Roll out 2/3 the dough to a thickness of 3 mm (1/8 in). Butter a false-bottomed cake pan (21 cm, 8 1/4 in) in diameter, dust with flour and
line with the dough leaving a 3.5 cm ( 1 3/8 in) edge. Prick the dough with a fork and pour the nut-mixture into the pan. Spread out evenly.
Roll out the remaining dough, cut into a circle the size of the baking pan and cover the nut-mixture. Press edges together and baste the top with egg yolk.
Bake for 50-55 minutes. Take the cake out of the pan when it is lukewarm and leave it on a cake rack to cool.