How to pronounce Cholera

In the International Phonetic Alphabet it is /ˈxɔlera/. In plain English letters that is KHOLL-eh-rah, 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 Cholera?

Cholera is a main dish of Switzerland. Where it comes from: Goms (Valais). People usually eat it at lunch or dinner. Its main ingredients are potato, vegetables, dairy & cheese and wheat & flour. It tastes savory.

Where Cholera comes from

Cholera is one of 30 signature dishes of Switzerland on this map. See all dishes from Valais.

• Raclette · Main dish · Valais

  Raclette is both a cheese and a meal, and both come from the canton of Valais.

• Walliser Roggenbrot · Bread & pastry · Valais

  Walliser Roggenbrot, rye bread from Valais, is called simply Roggenbrot in Valais itself, Roggubroot in the local dialect and pain de seigle in French, while outside the canton it is known as Walliserbrot or pain de seigle valaisan.

• 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.

• Zürcher Geschnetzeltes · Main dish · Zurich

  Zürcher Geschnetzeltes, Züri-Gschnätzlets in Zurich German, is thinly sliced veal quickly sautéed and served in a cream sauce, and it is regarded as the typical dish of Zurich's regional cooking.

• Tirggel · Dessert · Zurich

  Tirggel, or Züri-Tirggel, are thin, hard biscuits from Zurich made of flour, honey and spices.

Food of Switzerland

Dishes like Cholera in other countries

Same type of dish and similar main ingredients as Cholera:

• Pizzoccheri · Noodles & pasta · Valtellina, Italy

  Pizzoccheri are short, flat ribbons of pasta made mostly with buckwheat flour, which gives them a grey-brown colour.

• 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.

• 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.

• Dödölle · Main dish · Nagykanizsa (Zala, Western Transdanubia), Hungary

  Dödölle is a filling regional dish of Hungarian cooking, once known as food for the poor.