Customized Calories – The Pizokel Sieve

Maluns, Capuns, Pizokels—these are well-known traditional dishes in Graubünden. Hearty and nourishing, they are even served by celebrity chefs such as Andreas Caminada. Nevertheless, these three classics are not without their pitfalls.

Preparing Maluns calls not only for grated potatoes, flour, and a pinch of salt, but also for plenty of patience: the mixture must be stirred constantly while it fries. Capuns, on the other hand, are made from dough and a raw sausage known in Graubünden as Salsiz—and shaping them takes a steady hand, as each dumpling must be neatly wrapped in a chard leaf. As for Pizokels, they require eggs, milk, and flour—but also a suitable kitchen tool to lift them from the hot water once they have floated to the surface.

A ladle is one possible tool; alternatively, a Pizokel sieve may be used. In the Dorfmuseum Wiesen (Village Museum Wiesen), the utensil is on display in no fewer than three different sizes. After all, it is good to be able to adjust just how many calories end up on the table—and eventually in your stomach.