Culture of the Grisons

Romance language spoken in the Swiss canton of Grisons (Graubünden)

thumb|A dish of pizzoccheri Pizzoccheri (; , ) is a flat ribbon pasta, made with a blend of buckwheat flour and wheat flour. It is believed to have originated in Valtellina, a valley in the northern Italian region of Lombardy. It is also popular in Val Poschiavo, a side valley of Valtellina which belongs to the Swiss canton of Grisons.

Capuns is a traditional food from the canton of Graubünden in Switzerland, predominantly made in the eastern part. They are made from Spätzle dough with pieces of dried meat, such as Bündnerfleisch and/or Salsiz, and rolled in a chard leaf. They are boiled in a gravy of bouillon, milk and water and served covered with grated cheese.

Birnbrot (literally pear bread) or Birnweggen (literally pear buns) are a traditional pastry originating in Switzerland with a filling of dried pears. They exist throughout Switzerland and popular variations include "Bündener Birnbrot" (from the Kanton Graubünden), "Glarner Birnbrot" (from the Kanton Glarus), "Toggenburger Birnbrot" (from Toggenburg) and "Luzerner Birnweggen" (from Luzern).

Swiss cake with a filling of caramellized chopped walnuts

Maluns are a traditional dish of the Grisons, essentially made of potatoes.

Swiss rap group

maize-based food from Rhine valley

thumb Bündnerfleisch (), also known as Bindenfleisch, Grisons Meat or Viande des Grisons (), is an air-dried meat that is produced in the canton of Graubünden, Switzerland.