Nuvolone – LADL Flowchart Recipe

Origin: Switzerland

AKA: Cloud soufflé

About: In the town of Splügen near the Swiss Alps, winters are long and precarious. Mountain villages rely on the summer months to gather enough food to tide them through the rest of the winter. Theses extreme conditions have dictated the cuisine in the region. Often the staple foods — potatoes,onions, cabbage, meat, eggs , milk, butter and cheese — resemble ingredients commonly used in farther north Scandinavian countries.

Nuvolone, translated to Cloud soufflé, is a light dish for breakfast or as a side. Egg yokes, cream and cheese are dropped in the center of whipped egg whites. The individual soufflés are baked in the oven until they puff up and look impressively like clouds.

This dish is normal served in a ramekin or soufflé.

Served with:

  • Crispy bread, such as Bürli


  • Gruyère cheese — other cheese imported from Switzerland.