Cholera

Cholera is a traditional Swiss pie from the Valais region. It is a savory pie believed to have originated during the cholera epidemics of the 19th century, around the time between 1836 and 1844. When people were quarantined and could not go shopping, they used whatever ingredients they had on hand. Hence, the pie contains common local ingredients that would have been available in most Swiss homes.

The main ingredients of cholera include potatoes, apples, onions, pears, and cheese, typically Raclette or Gruyère. Other ingredients like leeks and bacon are sometimes included to vary the flavor profile. The ingredients are layered on a pastry crust, often made from puff pastry, and baked until golden brown.

Interestingly, despite its rather grim name linking it to a deadly disease, the dish itself has no connection to cholera beyond the historical context during which it was conceived. The name 'cholera' possibly served as a reminder of the resourcefulness shown by people during those hard times.

Cholera is not widely known outside Switzerland, specifically the Valais region, but it has been a part of their culinary heritage for generations. It is typically enjoyed in homes rather than restaurants, reflecting its roots as a homemade dish.

The dish also signifies the Swiss approach to food during crises, utilizing whatever was available locally and seasonally, which is a notable aspect of the Swiss culinary tradition. The combination of ingredients may vary from one household to another, showcasing the flexibility and adaptability in Swiss home cooking.

The pie remains popular in its region, particularly during the autumn and winter months, coinciding with the harvest of many of the key ingredients used in the recipe.