Zigerchrosi

Zigerchrosi, also called Zegerchrosi, Zegerchleeb, is a heterogeneous bread spread, containing still visible round pieces of albumin ricotta, embedded in a mixture of chopped dried fruit, especially traditional pear varieties typical of the region like Theilersbirne, Rotbärteler, Thirriot, Goldbirli, Ottenbacher Schellerbirne, Schweizer Wasserbirne. It is enriched with pear honey and seasoned with ginger bread spices like cinnamon, anise, star anise, clove, ginger, nutmeg. It is usually spread on a slice of bread and can be combined with some pine shoot honey, dandelion honey or forest honey.

The historical area of production is located in the western part of Willisau area in the Canton of Lucerne. But the product is known until the towns of Olten, Zofingen, Sursee, Malters. There is a strong connection to the central Swiss herder and shepherds culture, and the product is apparently related to the food culture of the Canton of Obwalden, for climatic reasons. Centrals Switzerland gets much more rain than the western half of Switzerland. Thus, tillage and agriculture didn’t make sense on a big level. That’s the reason why in Central Switzerland livestockbreeding was developed combined with traditional fruit growing. In opposition, in western Switzerland (for example in the canton of Berne) the culture is much more related to agriculture (tillage).

Zigerchrosi is usually only available at the feast of Corpus Christi, in some traditional bakeries, but there is also a big tradition to make it at home, unfortunately typical pears and albumin ricotta are still more difficult to find.