Vermicelles season begins in Switzerland

The seasonal availability of Vermicelles, a traditional Swiss chestnut puree dessert, marks the arrival of autumn in Switzerland. While the dessert appears in many locations starting in September, the peak season for authentic Vermicelles made from local chestnuts typically begins in mid-October when chestnuts fall in regions like Bergell and Ticino.

In Zurich, the annual pop-up ‘Vermicelleria’ is scheduled to run from October 29 to November 22. Notable culinary figures are also offering unique takes on the classic; Stefan Gerber, the GaultMillaus ‘Patissier of the Year’ from Badrutt's Palace in St. Moritz, suggests using ultra-thin meringue tartelettes to provide texture without overwhelming the chestnut base. Additionally, while kirsch is a traditional pairing, spirits like whisky are noted for their ability to complement the dessert's flavors.