Specialities
Sample traditional carnival specialities, such as Fritschipastete (vol-au-vents), Chneublätze (wafers), Schenkeli (pastries), Zigerkrapfen and Kafi Träsch (coffee with eau-de-vie). Schmotzige Donnschtig (Fat Thursday, the start of carnival) used to be the last day animals could be slaughtered for their meat before the commencement of the 40-day Lenten fast. Carnival was therefore a time for consuming perishable foods such as meat, eggs, butter and fat. This is what gave rise to Lucerne's hearty specialities. Join in the feasting to be able to survive the exhausting period of carnival!
