Traditions/legends

The customs and traditions are rooted in the old pagan ideas and legends, and in part in the religion and life of the people themselves. The small size of the country entails that most of the cultivated traditions are not of Liechtenstein origin.The bulk of the approximately 290 customs and traditions may also be found in neighboring Switzerland and Vorarlberg.
Nevertheless, details still reveal much that is practiced differently in Liechtenstein than elsewhere. Liechtenstein tries to maintain and cultivate its naturally and historically grown distinctiveness also through its traditions. Ecclesiastic traditions are almost exclusively catholic traditions relating to the major religious holidays and high festivals. These include Advent and Christmas traditions, St. Nicholas Day, Easter traditions, and remembrance of the dead on All Saints’ Day and All Souls’ Day. Ancient and be autiful ecclesiastic traditions also include processions and meadow walks such as the Corpus Christi Procession and "Walking around the Fields" on Ascension to bless the meadows.

 
Regional specialities 

The kitchen in Liechtenstein is quite similar in style and taste of Switzerland, western Austria or southern Germany. The following dishes are also known in those countries with minor differences.

Ribel:
In grandmothers time, Ribel was the main meal of the farming family, and sometimes replaced bread. Mornings and evenings, the Ribel bowl stood on the table, out of which everyone ate. For breakfast, Ribel was normaly eaten with sugar and coffee - dipping a spoonful of Ribel into the coffee or putting it directly in the coffee cup. Sometimes you had stewed apples or stewed elderberries instead of coffee with Ribel for lunch.

ribelland.ch / Ribel

Method:
The butter, the milk and the salt is boiled, then add the semolina and stir until the milk is soaked up by the semolina, then cover and leave for about a quarter of an hour (if possible 2-3 hours or over night) beside the cooker. Put this in a cast iron or even better a copper pan, add the butterfat and fry the Ribel until it is nice and crumbly. Be generous with the fat. Eat the Ribel with sugar and coffee, stewed apples, stewed elderberries or other stewed fruits, like pears or blueberries.The first cherries in spring are used to make a Cherry-Ribel. Add the cherries when you start frying the Ribel.

Käsespätzle / Käsknöpfle / Dumplings with cheese:
You have to use a special tool, called „Spätzlehobel“ (hobel = planer) to make Spätzle. If an original „planer“ is not available you can use a food mill (use the strainer with the biggest holes)

Ingredients (4 persons):
300g flour, 1,5 teaspoons salt, 3 eggs, 1.5 dls water, 1 large onion, 150g grated cheese (mix spicy cheese, like Gruyere, and mild cheese, like Emmentaler or mild Tilsiter - and, if available, sour cheese)

Method:
Put flour and salt in a bowl. Mix eggs and water in a separate mixing bowl. Now put everything together. Stir it until there are bubbles in the dough. The dough has the correct consistency if it‘s really thick. Cover it with a towel and let it stand for 30 minutes. Cut the onion into rings and fry them in butterfat or oil.Take a big pot with salted boiling water and put the „planer“ onto the pot and fill the planer with dough. Cut small pieces of dough into the boiling water by moving the planer forwards and backwards. When the planer is empty wait until the dumplings rise to the top. Then use a skimmer or strainer to take the „Spätzle“ out of the pot and put them in a serving dish. Sprinkle them with grated cheese. Now put another portion of dough into the planer and carry on until all the dough is finished. The top layer should be cheese. Now pour the hot fried onions and the fat over it and serve the „Käsknöpfle“ with salad or stewed apple.