Capuns is a traditional food from the canton of Graubünden in Switzerland, predominantly made in the western part of Grisons. They are made from Spätzle dough with pieces of dried meat, such as air-dried beef, and rolled in a chard leaf. They are boiled in a gravy of bouillon, milk and water and served covered with grated cheese.
|Place of origin||Switzerland|
|Region or state||Graubünden|
|Main ingredients||Spätzle dough, dried meat, chard leaf|
- Charly Bieler, Evelyn Lengler (2006). Capuns Geschichten, p. 303. Desertina Verlag Bündner Monatsblatt, Chur. ISBN 978-3-85637-306-1.
- Flinn, C. (2009). Fresh Canadian Bistro: Top Canadian Chefs Share Their Favourite Recipes. Formac Publishing Company Limited. p. 58. ISBN 978-0-88780-853-1. Retrieved November 5, 2016.
- Steves, R. (2014). Rick Steves Switzerland. Rick Steves. Avalon Travel Publishing. p. 312. ISBN 978-1-61238-766-6. Retrieved November 5, 2016.
- Nicola Williams (2009), Lonely Planet Switzerland (6 ed.), Lonely Planet, p. 44, ISBN 978-1-74104-785-1, retrieved 2010-10-23
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