Switzerland · Fermentation craft; Viticulture; Vaud heritage
Lavaux — Viticulture en Terrasses
The wine making tradition of Lavaux — the terraced vineyard landscape on the north shore of Lake Geneva between Lausanne and Vevey, a UNESCO World Heritage site (2007) whose 2,000-year-old terraces produce some of Switzerland's finest white wines from the Chasselas grape. The Lavaux vigneronne reads the harvest readiness of Chasselas through a berry tasting acid-balance assessment — the French Swiss counterpart to the Mosel Riesling berry assessment (CRAFT-1203), here calibrated to the Chasselas grape's distinctive near-neutral character where the Lavaux terroir speaks through mineral and texture rather than the aromatics that guide Riesling harvest timing.
Risk level: Stable · Not listed as ICH; Lavaux UNESCO World Heritage (2007)
The filigree jewelry making tradition of Lugano and the Ticino lake district — the construction of intricate open-work jewelry from twisted wire elements soldered together without any base sheet, a technique brought to Ticino through the…
The risotto making tradition of Canton Ticino — the Italian Swiss approach to the northern Italian rice dish that uses the specific Ticino wine (Merlot del Ticino) and the region's chestnut-forest-fed luganighe sausage as key ingredients.
The Romansh oral tradition — specifically the Strenna (the Romansh New Year song tradition) and the Chalender Marz (Romansh spring driving-out-winter ceremony with bells and shouting) — documented as craft practices of voice and acoustic…
The conservation of the Carolingian frescos at the Convent of St.
The making of Bündnerfleisch (Grisons dried beef) — the air-dried cured beef that is the defining preserved meat of Canton Graubünden, produced by salting, spice-curing, and air-drying beef in the specific Alpine wind and temperature…
The sgraffito house decoration tradition of the Engadin valley — the technique of applying two or more layers of differently colored lime plaster and incising a design through the upper layer to reveal the lower, producing the…
The harvesting of sea salt from the Ses Salines natural park salt pans in Ibiza and Formentera — a tradition continuous for 2,500 years (Phoenician salt trade documented from the 5th century BC).
The malting, boiling, and fermenting of red sorghum into dolo, a mildly alcoholic traditional beer produced predominantly by women across Burkina Faso and historically prepared for traditional celebrations, funerals, and Independence Day.
The Turkish coffee preparation tradition — the brewing of finely ground coffee in a cezve (small copper or brass pot) over heat to produce the characteristic unfiltered Turkish coffee with its specific dense foam (köpük or kaymak) that is…
The harvesting, fermentation, drying, roasting, and bean-to-bar processing of cacao by farmers and artisanal chocolatiers of São Tomé, a small Gulf of Guinea island nation historically known as 'Ilhas do Cacau' (Islands of Cocoa), whose…
The preparation of funge, Angola's national staple dish, a smooth, dense, stretchy porridge made by gradually whisking cassava flour (or, in some regional and family variants, cornmeal or millet flour) into boiling salted water.
The ceremonial brewing and glass-to-glass aerating of Chinese green tea sweetened with sugar and mint, prepared and served in a fixed three-round sequence that structures daily social life throughout Mauritania.