The culinary heritage of the Alps

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Ruben Lazzoni with his goat - Saint Marcel (Aosta valley, Italy) Cover of the book Das Kulinarische Erbe der Alpen (Culinary Heritage of the Alps) Sylvan Müller

Hans-Rudolf Schweizer - Neukirch an der Thur (Thurgau, Switzerland) Apple varieties from left to right, starting from the top: Weirouge, Tobiässler, Bohnapfel, Nägeliapfel, Reinette du Canada, Damason Reinette, Rothenhauser, Red Constance Sylvan Müller

Adam Givani - Altrei (South Tyrol, Italy) Altrei lupin coffee Sylvan Müller

Jean-Luc Bovey - Sévery (Vaud, Switzerland) Walnut oil Sylvan Müller

Antonella Manni - Gerola Alta (Sondrio, Lombardy, Italy) Bitto storico Sylvan Müller

Armand Devallonné - Lucens (Vaud, Switzerland) Boutefas Sylvan Müller

Gion Candinas - Surein (Surselva, Graubünden, Switzerland) Purple gentian schnaps Sylvan Müller

Erich and Andreas Bernik - Bleiburg (Unterkärnten, Austria) River lobster Sylvan Müller

Wolfgang Ribi - Ermatingen (Lake Constance, Switzerland) "Gangfisch" Sylvan Müller

Tina Hauser - Näfels (Glarnerland, Switzerland) Spices from left to right, starting from the top: fennel seeds, cinnamon sticks, cloves, nutmeg, aniseed, ginger, sandalwood powder, mace (nutmeg blossoms) Sylvan Müller

Marcel Heinrich - Filisur (Albulatal, Graubünden, Switerland) Mountain potatoes Old potato varieties, from left to right, starting from the top: Corne de gatte, Vitelotte noir (truffle potatoes), Highland Burgandy Red, Parli, Röseler, Blaue Ludiano, Roosevelt, Verrayes potato Sylvan Müller

Heini Schwarzenbach - Zurich (Switzerland) Pepper varieties, from left to right, starting from the top: Voatsiperifery pepper, white muntok pepper, green penja pepper, red kampot pepper, kubub pepper, long pepper Sylvan Müller

Pierangelo Re - Albano Vercellese (Piemont, Italy) Rice miller Sylvan Müller

Peter Eugster - Lüchingen (St Gallen Rhine Valley, Switzerland) Ribel corn Sylvan Müller

Silvia Bossard - Althäusern (Reusstal, Aargau, Switzerland) Aargau saffron Sylvan Müller

Adolf und Margrit Hartmann - Trans (Domleschg, Graubünden, Switzerland) Alpsanddorn Sylvan Müller

Meret Bissegger - Malvaglia (Blenio valley, Ticino, Switzerland) Wild herbs chef Edible wild plants from left to right, starting from the top: Lamb's lettuce, coughwort, Japanese knotweed, wild garlic blossoms, campion, white head, French sorrel Sylvan Müller

Jürg Trionfini - Wissifluh, Vitznau (Switzerland) Wollschwein pork sausage Sylvan Müller

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Do you drink Altrei lupin coffee? Season with Aargau saffron? Do you eat Bitto storico from Lombardy? These are just three of the many culinary products of the Alps. With his camera Sylvan Müller captured the products in their region of origin.

For three years the Lucerne photographer travelled through the European alpine region. The result is to be found in his German-language book Culinary Heritage of the Alps. A selection of the images is currently on display at the Zurich Photogarage.