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The Limmat Quai runs through the city flowing out of the Lake of Zürich. Lined with swimming areas and restaurants it is the playground of the city where people meet in beer gardens and cafes. The city is sophisticated, elegant, spotless and yet it seems like a beachfront with people sunbathing along the river and lake. Motorboats, sail boats and steamboats move along the lake in a frenzy of activity while people dinning in the restaurants enjoy their champagne brunch. During summer, the lake promenade is a relaxing way to spend the day or evening enjoying the beautiful views and feeding the swans that gather around the shore.
This is the center of Switzerland’s famous financial services, an important international business hub. It looks more like a resort then a business center. But then you walk down the Bahnhofstrasse and you are in another world. Banks, insurance companies, trading companies stand side by side with exclusive shops.
Zürich is the largest city in Switzerland and offers the traveler more then 2,000 restaurants and some of the most luxurious hotels in the world. People stroll along the Bahnhofstrasse window-shopping at spectacular jewelry, art galleries and elegant boutiques. Smartly dressed people stop at Sprüngli’s for an espresso and decadent desserts. Sweets are not just for special occasions here, they are an important part of the lifestyle and you cannot pass by without experiencing some of the luscious chocolates beautifully displayed to excite your taste buds. My internal navigation system is permanently set to take me to the Paradeplatz; if not to indulge myself in chocolate truffles, griotte, and tarts, but to also take in the visual experience of Sprüngli’s and Teuschers’ chocolate concoctions. It is said that the average Swiss eats approximately 22 pounds of chocolate per year.
Zürich has the biggest techno parade in Europe, and has the Züri Fäscht, a fest with spectacular fireworks to music that sprawls along the entire harbor side and held every 3 years. Zürcher Theater Spetakel, an outdoor cinema and live musical programs fill the summer schedule with entertainment.
Many political refugees lived in Zürich shortly before and during the two world wars of the last century. They gathered in the Odeon Café at the Bellevue, among them Trotsky, Lenin before the Russian revolution and many artists and writers during the Nazi period, such as Berthold Brecht. Even today it is a place where intellectuals gather.
Visit the Grossmünster, a Romanesque church and the Fraumünster. The old Gothic church has windows created by Marc Chagall. Kunsthaus, one of the major Swiss art museums and many more are mostly free entry.
This civilized city somehow seems to be in slow motion and still in high gear at the same time. It is like everyone’s back yard yet there is serious business going on in the majestic buildings. The intermingling of young smartly dressed business people in suits lunching at the many ultra modern bars and the serious looking bank buildings are a stark contrast to all the activity surrounding them.
The Niederdorf can’t be forgotten. This is the Old Town, and here like in many cities it coexists with jazz clubs, exotic shows, small theaters, restaurants, clubs, galleries, jewelry shops and boutiques. This is the place to go at night and during the day for a bit to eat in one of the many restaurants. Here you find people elegantly dressed on their way to the Opera or pre-opera dinning or enjoying jazz at the many clubs. This is not the typical seedy part of town, but the entertainment district for all to enjoy. It is buzzing from late afternoon into the early morning hours. Fourteenth century buildings and small cobblestone streets offer apartment living and city getaways for people living in the suburbs.
Switzerland has a fantastic transport system, not only can you tour the city by tram, but you can also take restaurant trams enjoying lunch as you go. In a very short time you can be in the Pre-alps or even in the Alps. Steamboats take you on slow lazy cruises along the villa-lined lake with the alps looming in the background, and during the Föhn (warm air coming from over the alps from the south) seem to be touchable. The contrast of the countryside is stunning as you very quickly go from this alluring city to the peaceful awesome views of the green rolling hills to the alps. Travel by train along transparent blue glass like waters of the many lakes. Buy tickets at ticket machine before boarding or from one of the kiosks. Tickets are sold for the day or multiple trips, or tickets that offer you all forms of transportation.
Zürich is as complex as the Swiss themselves – a reflexion of the Swiss personality. Complex, reserved, conservative, hesitant, precise and even reluctant and yet there is an underlying energy, bursts of excitement and curiosity. These traits create an innovative and courteous place that typifies the city and the people who live here. It is stunningly beautiful.
My grandmother would make biscotti for days before Christmas and hide them in an armoire in her front hall under lock and key. If she allowed any of us to get close to them, they would have disappeared long before Christmas. But if we asked her nicely, she never said no. She took the key out of her apron pocket and unlocked that treasure chest filled with sweet, spiced biscotti and handed you some of your favorites.
She had a small white sideboard with a roll-down top. Here she made all her biscotti and that sideboard was our first stop when we entered her kitchen. We could never understand how so many wonderful desserts could be prepared on such a small surface. When I was young I remember her cooking on a black iron stove and blocks of ice being delivered for her wooden icebox. She was in her element even through she wore herself out during holidays. Her family showed their appreciation by filling her home with all their kids in a flurry of noise feasting on all her specialties made with a strong dash of pride. The variety of cookies, cakes, stuffed artichokes, pasta and breads, that came from that kitchen was like being in Grandma’s Christmas Wonderland. We all loved and looked forward to these holiday reunions.
The tradition continues with members of our family preparing their favorite biscotti for events such as wedding, showers and holidays. Every child in our family begins to take part in this tradition at an early age. You don’t have to encourage them, as they can’t wait to get their little hands in all of that dough. It is a way to bond with the kids and make them part of a family tradition. We know that future generations will enjoy these recipes and get to know a little about Grandma and our heritage.
An Italian family can have many versions of the same biscotti and every person takes great pride in their recipe. Pizzetts are a family recipe that is used on almost every tray we make. Pizzette are a double chocolate biscotti scented with spices, roasted almonds, orange zest, expresso and chocolate chips. They are the star attractions on our cookie trays for Christmas and every special event. You can make these cookies in advance and freeze them for up to 2 months unfrosted.
My Christmas greeting to all my readers and let me know if pizzettes are on your Christmas dessert table.
Prep Time: 35 minutes
Cook Time: 8-10 minutes @ 375ºF
Yield: 4 Dozen
4 cups flour
2 cups sugar
1 cup roasted almonds, cut in half
4 oz. Semi-sweet chocolate. chopped
1 teaspoon cinnamon
1 teaspoon ground clove
2 teaspoons baking powder
Zest of one orange
1/4 cup cocoa powder
1/2 cup warm water, orange juice or coffee
1/2 cup vegetable oil
12 oz. of semi-sweet chocolate chips
1/2 cup unsalted butter
1 tablespoon light corn sryup
2-3 tablespoons Brandy or Cointreau, Grand Marnier or tablespoon Kahlua
Mix the cocoa powder into the water or juice. Place all the dry ingredients in a large bowl including the nuts, add orange zest, almonds and chocolate chips. Make a well in the center and add the eggs and the water cocoa mixture. Slightly beat the liquid while in the center well and begin to bring in the dry ingredients (you may have to add a little more liquid if it is too dry). Gradually add vegetable oil to form the dough. You may need to wet your hands with oil. The Dough will be thick and will have an oily glaze. Place the dough in the refrigerator for 1 hour.
Place the dough on a lightly floured surface. Cut small portions and roll out the dough in the form of a cylinder. Pat down the top and cut into 1” slices on a diagonal to form a diamond shape. Place the cookies on a cookie sheet lined with parchment paper.
Bake 375º F for 8-10 minutes. Do not over-bake the cookies as they will be become dry and hard.
Melt the chocolate with the butter over a double boiler or in a microwave oven. Add the liquor a little at a time. Taste and add more if needed. The original recipe did not include liquor and is fantastic just with the chocolate, butter and a little syrup.
Frost the cookies when they are completely cool.