{"id":10864,"date":"2018-11-29T11:20:00","date_gmt":"2018-11-29T10:20:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10864"},"modified":"2022-05-25T09:06:08","modified_gmt":"2022-05-25T07:06:08","slug":"la-diversite-suisse","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/la-diversite-suisse\/","title":{"rendered":"La diversit\u00e9 suisse"},"content":{"rendered":"\n

Dans ce blog, Brigitta M. Gadient souligne la diversit\u00e9 du pain suisse. L’ancienne conseill\u00e8re nationale coirienne explique pourquoi la Suisse se d\u00e9marque des autres pays.<\/strong><\/p>\n\n\n\n

La Suisse doit son caract\u00e8re unique \u00e0 sa diversit\u00e9. Cela vaut surtout pour le pain. Chaque canton a ses propres vari\u00e9t\u00e9s traditionnelles. De nombreuses sortes me sont pass\u00e9es \u00e0 travers la t\u00eate. Il y en avait tant que je n\u2019aurais jamais pu les \u00e9num\u00e9rer toutes, dans un texte aussi court. Il est impensable de savoir ce qui serait arriv\u00e9 si j\u2019avais oubli\u00e9 de mentionner le pain de Saint-Gall afin de laisser de la place au pain de seigle du Valais. Ou si j\u2019avais uniquement parl\u00e9 du pain du Tessin en omettant la tresse au beurre de Berne. Alors l\u00e0, j\u2019aurais eu des difficult\u00e9s avec tout un canton. Aucun besoin de dire ce qui se serait pass\u00e9 si j\u2019avais omis le pain aux poires des Grisons ou l\u2019anneau du Val Poschiavo qui a fait son entr\u00e9e dans le monde de la litt\u00e9rature gr\u00e2ce \u00e0 \u00ab Schellenursli \u00bb. Alors j\u2019aurais eu tous les Grisons contre moi.
M\u00eame le D\u00e9partement f\u00e9d\u00e9ral des affaires \u00e9trang\u00e8res, le DFAE, a d\u00e9couvert nos pains et en parle sur son site web sous le titre de \u00ab d\u00e9couvrir la Suisse \u00bb. Bien ! Contrairement au ciabatta italien ou \u00e0 la baguette fran\u00e7aise, nos pains sont \u00e0 peine connus \u00e0 l\u2019\u00e9tranger. Cela n\u2019\u00e9tonne pas avec nos deux cents sortes diff\u00e9rentes ! Que les autres continuent \u00e0 avoir leur pain standard, nous pr\u00e9f\u00e9rons la diversit\u00e9. Savourons-la d\u2019autant plus, et gagnons ainsi les c\u0153urs, respectivement les papilles, de nos h\u00f4tes \u00e9trangers. Gr\u00e2ce \u00e0 nos boulang\u00e8res et boulangers !<\/p>\n\n\n\n

Brigitta M. Gadient est ancienne conseill\u00e8re nationale PBD. Elle est juriste et entre autres pr\u00e9sidente de la l\u2019\u00e9cole sup\u00e9rieure HTW \u00e0 Coire.<\/p>\n\n\n\n

swissbaker-blog<\/a>
Les blog refl\u00e8tent l\u2019opinion de leur auteur. \u00ab panissimo \u00bb d\u00e9cline toute responsabilit\u00e9 quant \u00e0 l\u2019exactitude et l\u2019exhaustivit\u00e9 de leur contenu.<\/p>\n","protected":false},"excerpt":{"rendered":"

Dans ce blog, Brigitta M. Gadient souligne la diversit\u00e9 du pain suisse. L’ancienne conseill\u00e8re nationale coirienne explique pourquoi la Suisse se d\u00e9marque des autres pays. La Suisse doit son caract\u00e8re unique \u00e0 sa diversit\u00e9. Cela vaut surtout pour le pain. Chaque canton a ses propres vari\u00e9t\u00e9s traditionnelles. De nombreuses sortes me sont pass\u00e9es \u00e0 travers la t\u00eate. Il y en […]<\/p>\n","protected":false},"author":1,"featured_media":6473,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[58],"tags":[],"class_list":["post-10864","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-swissbaker-blog-fr"],"acf":[],"yoast_head":"\nLa diversit\u00e9 suisse | SBC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/la-diversite-suisse\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La diversit\u00e9 suisse\" \/>\n<meta property=\"og:description\" content=\"Dans ce blog, Brigitta M. Gadient souligne la diversit\u00e9 du pain suisse. 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