• Deborah Kade

Only have to wait 11 months for my next Rusticana pizza

Updated: Sep 27



I had wanted to go to Thun this morning to see the Fulehung. The event happens the last Monday in September. The last time we went, the event happened before noon but today it was happening between 5:30 and 8:00 this morning. Since it was raining, we decided to skip going. It also was quite dark and cold.


The figure of the Fulehung goes back to the Thun participation in the Battle of Murten. The people of Thun managed to capture the court jester of Charles the Bold . In Thun they chased him through the streets until he collapsed and the people of Thun took revenge for the taunts.


Today, the Fulehung wears a savage, horned mask disguise. He appears early in the morning and is chased through the streets and alleyways of Thun by children and adults. "Fulehung, Fulehung" is called after him. The fulehung is armed with balloons and sometimes deals out hearty blows to the cheekiest pursuers. The Fulehung also has a “good” side: he gives small children free tickets for the “Rösslispiel” ( Carousel ). To recover from all that walking, he regularly withdraws to houses in the old town section, where he then throws chocolate and hard candy out windows at the people. I remember my childish side coming out and calling out to the Fulehung for chocolate.


So, instead, out thoughts turned to breakfast.


We have met some interesting people at breakfast. Some people are in a hurry to catch trains or start the day's activities, so it is a quick grab and go. Sometimes, they want suggestions on what to do in the area, so they stay longer and talk.


Sylvia came over yesterday to have a coffee with us so we could discuss our dates for next year's stay.


Michael's breakfast here in Switzerland includes yogurt and warm bread rolls with butter and jelly. He may also have some meat and cheese. I love the warm rolls with butter! I also include some hazel nuts and raisins along with fresh seasonal fruit. The Swiss plums are the best!


The seasonal yogurts are so delicious!!!! I would say the plum, hazelnut, blood orange, and rhubarb with vanilla were my favorites. Michael is a cherry, pineapple, blood orange, and lemon kind of guy.


Michael will miss the bread, rolls, and especially the yogurt the most!!!


We start our day with a tasty breakfast.


Juice, hot milk, cereal, jams, nuts, Nutella, and fruit.


There is a nice assortment of meats, hard boiled eggs, tomatoes, cucumber, and cheeses.


The rolls, croissants, and the bread loaf are baked for us each morning. Nothing better than warm baked goods!


Some things we have learned about different breakfasts.


Swiss

On weekdays, the Swiss frequently stick to quick but filling breakfasts such as the traditional birchermüesli, the granola-style blend of oats with fruit and nuts that's usually served over thick yogurt.


Before boarding trains, businessmen grab a gipfeli, croissant, and a coffee. Trains going to the larger cities always have a restaurant car or a restaurant person who surfs the cars asking people if they would like a coffee or something.


On weekends, it's time for Swiss brunch. Along with Rösti (potato pancakes), cheeses and cold cuts, the centerpiece of the brunch table is zopf. This braided egg bread is similar to challah or brioche, and served with honey, butter and jam. The boats on Lake Thun have a Sunday brunch as well as the larger hotels in town. Tanja told us the Victoria Jungfrau Grand Hotel had a wonderful brunch.


Japan

Japanese breakfasts fall squarely on the savory side of the food spectrum: In fact, much of what you can eat for breakfast in Japan wouldn't be out of place at any other meal of the day.


"Many morning repasts consist of a selection of small plates, each with a few bites of a traditional Japanese dish.


Fish such as salmon or mackerel, miso soup, pickled vegetables and rice are all represented. There's also tamagoyaki, a slightly sweet rolled omelet made from thin layers of egg in a rectangular pan that gives it its signature shape."


The Asians staying here like the cereal and eggs.


Germany

"In the land of many wurst, it's not surprising that sausage and other meats take a starring role in frühstück, the traditional German breakfast.


This buffet spread is filled with variety: sausages, cold cuts, cheeses, bread and rolls (including pretzels), as well as fresh fruit, soft-boiled eggs and condiments such as homemade jam. The abundant choices are meant for sampling and assembling as you please."


Italy

"Italians are almost too busy for breakfast - or so you'd think from the number of coffee bars where guests take their espresso standing up for a quick jolt at the beginning of the day.


Whether standing or relaxing for a moment at a café table, there's always time for a coffee and Italian pastry to go with it. For the morning, espresso or cappuccino is frequently paired with a simple sweet such as a cornetto, or croissant, filled with custard or Nutella.


Sfogliatelle, a crunchy and flaky multilayered pastry with a sweet ricotta cheese filling, is another breakfast standard."


Yes, the Italians we have met here, love the packets of Nutella and their espresso and cappuccino. I would say a large percentage of the Americans we met here at the Guest House are either going to Italy or coming from Italy.


US

You can't go wrong with fluffy buttermilk pancakes stacked high alongside a pile of crispy bacon for breakfast. The contrasting textures and salty-sweet flavor pairing make this breakfast a favorite of kids and adults alike. While pancakes can be dressed up by adding in everything from fresh blueberries to chocolate chips to pecans, the classic toppings of butter and maple syrup remain the gold standard.


There is always the standard bacon and eggs. How about an omelet! Omelet is the standard spelling in American English. In fact, it appears about twice as often as omelette in American publications. But... omelette beats omelet in British English.


Portugal

"Coffee drinks with lots of milk are the first order of business when getting breakfast in Portugal. Uma mei de leite, a half-and-half blend of coffee and milk, or um galao, which is mostly milk with a shot of coffee, are an easy way to ease into the day.


Though many Portuguese have a simple piece of toast or bread alongside their drink, the perfect pairing for these milky coffees are pasteis de nata, or egg custard tarts. With a flaky puff pastry shell and a creamy custard filling, they're equally popular as a snack for the 11 a.m. cafe break, another Portuguese morning ritual."


This morning was packing day for us. It takes longer as I like to do the packing. Last year, Swiss picked up our luggage a day before departure and tagged them all the way through to home. This year, they have outsourced the service and they could only get our bags to Los Angeles. Too complicated to give you all the details. We even went to the airport on Saturday to see why this has changed. Even the supervisor couldn't fix our problem. Oh, well, I see Michael writing a letter to Swiss.


So, we sent the baggage off late this morning to the train station where we will pick up the bags at the Zürich Airport before checking them in for our flight all the way to Phoenix.


As you know, Michael and I have bought our usual amount of Cailler chocolate bars and Kambly biscuits this year. Over the years, I have become quite good and at times quite creative in packing. Rick Steves, the travel guy, would shake his head upon seeing our four suitcases.


Tonight was our last Città Vecchia pizza because the restaurant is closed tomorrow. We never had to make reservations when Rinaldo and then José were owners but Michael feels like we have to. Manuel and Emmanuel already know us by name and we have "our table" reserved for us. Michael orders the same thing but I usually change the appetizer.


Well, we both had the Rusticana pizza but Michael had the seafood salad to start and I had the minestrone soup. Michael and I feel the hot chili pepper oil adds so much flavor to the pizza. Why can't we find this where we live instead of just the pepper flakes?


For dessert we split the colonel. It is lemon sorbet with lemon/lime zest and prosecco. It is served over a shot of vodka and with a biscuit.


It had stopped raining so we walked through Unterseen. I had to stop and look at the new window display at the florist at the corner of the street.










Good night from Unterseen.






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