How to pronounce Capuns

In the International Phonetic Alphabet it is /kaˈpuns/. In plain English letters that is kah-POONS, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Capuns?

Capuns is a main dish of Switzerland. Where it comes from: Graubünden. People usually eat it at lunch or dinner. Its main ingredients are wheat & flour, beef, vegetables and dairy & cheese. It tastes savory and rich.

Where Capuns comes from

Capuns is one of 30 signature dishes of Switzerland on this map. See all dishes from Grisons.

• Engadiner Nusstorte Bündner Nusstorte · Dessert · Engadin (Graubünden)

  The Bündner Nusstorte, also called Engadiner Nusstorte, is a flat round cake of shortcrust pastry filled with caramelised, coarsely chopped walnuts and closed with a pastry lid.

• Bündnerfleisch · Snack · Graubünden

  Bündnerfleisch is air-dried beef from the canton of Graubünden, known in French as viande des Grisons.

• Salsiz · Snack · Graubünden

  Salsiz is a speciality of the Swiss canton of Graubünden: a raw sausage that is either air-dried or smoked and is made in several variations.

• Birnbrot Bündner Birnbrot · Bread & pastry · Graubünden

  Birnbrot, pear bread, is a traditional bake of the Swiss Alps and foothills with a filling of dried pears.

• Cheese fondue fondue · Main dish · Fribourg and Vaud

  Fondue comes from the French verb fondre, to melt.

• Rösti · Main dish · Bern

  Rösti is grated potato fried in butter or fat into a golden, crisp round cake.

Food of Switzerland

Dishes like Capuns in other countries

Same type of dish and similar main ingredients as Capuns:

• Svíčková svíčková na smetaně · Main dish · Bohemia, Czechia

  Svíčková na smetaně is beef sirloin marinated and roasted with root vegetables, carrot, celeriac and parsley root, which are then puréed with cream into a smooth orange-brown sauce.

• Lasagne alla bolognese · Main dish · Bologna, Italy

  Lasagne alla bolognese is the Emilian version of an old idea: wide sheets of pasta layered with sauce and baked.

• Flamiche · Main dish · Avesnois and Picardy, France

  Flamiche is a family of savoury tarts from northern France, Picardy and Belgium, and its name goes back to the Middle Ages, when it was a kind of flat cake.

• Karađorđeva šnicla карађорђева шницла · Main dish · Belgrade, Serbia

  Karađorđeva šnicla is a rolled cutlet of veal or pork stuffed with kajmak, the thick Serbian clotted cream, breaded and deep-fried, then served with tartare sauce and lemon.