Nuts
Brisolée
Valais, Switzerland
An autumn dish of roasted chestnuts served with Valais dried meat, cheese, butter and local wine, eaten together as a rustic meal.
Original eatfuls sticker artwork
What it is
A closer look at Brisolée.
An autumn dish of roasted chestnuts served with Valais dried meat, cheese, butter and local wine, eaten together as a rustic meal.
What to look for
Know it when you find it.
A platter of hot roasted chestnuts alongside slices of dried meat, mountain cheese and bread; a Valais harvest tradition.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Brisolée.
Valais, Switzerland
Region-specific tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Valencian Community, Spain
Marcona Almonds
Almendra marcona
Spain's prized round, sweet almond variety, used in turron, sauces (romesco, picada), and fried as a tapa, with a buttery, rich flavor.
Southeastern Anatolia, Turkey
Antep Fıstığı
The pistachio variety grown in the Gaziantep region of southeastern Turkey, prized for its vivid green color, rich flavor, and high oil content. Antep pistachios are the essential ingredient in Gaziantep baklava and are used in desserts, katmer, lokum, and as a garnish across Turkish cuisine. Gaziantep's pistachio culture is central to its identity as a UNESCO Creative City of Gastronomy.
Jalal-Abad, Kyrgyzstan
Arslanbob Walnuts
Арстанбап жаңгагы
Walnuts from the wild walnut forest above Arslanbob in Jalal-Abad, the largest naturally occurring walnut stand in the world.
Australia
Bunya Nut
The huge edible seed of the bunya pine, a Queensland rainforest araucaria. Gathered from fallen cones the size of bowling balls and eaten roasted or boiled like a chestnut, it anchored Aboriginal Bonyi gatherings long before colonisation.
Pará, Brazil
Castanha-do-Pará
Large Amazonian Brazil nuts sold whole or roasted, with a buttery crunch and a strong regional identity.
Siberia, Russia
Cedar Nuts
Кедровые орехи
Cedar nuts are Siberian pine nuts used in Russian cooking, baking, and snacks.
Central African Republic
Akpakpa
Protein-rich seeds from certain cucurbits, ground into a thickening paste for soups and stews; known as akpakpa in the Central African Republic and used much like egusi across West Africa.
Papua New Guinea
Galip Nut
Canarium almond from the galip tree — a native PNG nut eaten raw, roasted, or incorporated into dishes; one of the staple nuts of the PNG diet, found alongside karuka in local dishes.