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Farmnetz is an initiative whose roots are intrinsically Genevan. In Geneva, the cultural influence of France is strong, however, due to its specific territory, Geneva stands out in many culinary areas.

In our hyper internationalized culture, it is difficult to see a culinary culture specific to Geneva because the known products of its region are few. In the not so distant past, the meals people ate were controlled by seasons, geography, and religious restrictions. Thus the few Geneva specialties constituted the main part of the diet.

Cardoon, the first Swiss vegetable to be stamped AOP, is an ancient vegetable found in soups, gratins and soups.


Longeole, THE Geneva sausage with IGP status, is a specialty made from pork and white wine. In twenty years, the production of lentils has also been able to find a place.

Among the traditional Geneva dishes, we can mention the loin, whose Geneva recipe includes rinds. There are also chocolate specialties: the Geneva garbage cans, the cobblestones, the Escalade pot filled with marzipan vegetables or even the walnut stick, also called Geneva bread, is one of the specialties of the Geneva bakery.

We believe that this Geneva culinary culture is more present in the bottom of the plates than in the minds. We believe that it deserves to be maintained and we are committed to making it last.

Author

  • Jonathan Yao-Bama

    Jonathan is a Founder at Farmnetz, passionate about food and coding. He has a master's in economics and background in finance. He likes to discover new foods and creative ways of using natural products to make the world a better place. His favorite animal is a lion

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