We desperately need a restaurant that would serve authentic dishes from Liechenstein.  The culture of this great nation is simply not appreciated nor represented in our area.    

Käsknöpfle, a hearty pasta-like dish with melted cheese, is one of Liechtenstein's classic delicacies.

Ingredients for 8 servings

600g flour
8 eggs
10cl fresh water
a pinch of pepper
a pinch of nutmeg and a pinch of salt

Preparation
Place the ingredients in a bowl and mix them into a dough. Leave for 10-20 minutes. Then pass the dough through the special grater ('Knöpflehobel') into boiling, salted water (2 heaped tablespoons of salt). Leave the small pieces of dough in the boiling water for a couple of minutes, then place them in a bowl, add grated Appenzeller cheese and grated sour cheese, and mix together. Fry onion rings in butter until they are golden, then place these on top of the dish and serve.

Traditional side dishes are green salad, potato salad and apple sauce.

Pepper venison with Käsknöpfle
Here is a recipe for pepper venison to try at home.

Ingredients

750g to 1000g shoulder of venison
200g mirepoix (vegetable mixture comprising onions, carrots and celery)
2 garlic cloves
2 litres     red wine
¼ litre     fruit vinegar
2 bay leaves
6 cloves
8 allspice corns
1 teaspoon coriander seeds
10 juniper berries
1 sprig of fresh thyme

Preparation

Carefully skin the venison using a sharp knife. Wash the meat, dab it dry, slice it into cubes and place it in a dish. Wash the vegetables and cut them into small pieces. Peel the garlic cloves and finely chop them. Bring 1 litre of red wine, the fruit vinegar, half of the vegetables and all of the spices to the boil, then leave to cool and pour over the meat. Place this mixture in a fridge or another cool place and leave the meat to marinate for up to a week. Once the meat has marinated, pour the marinade into a separate dish (do not pour it away) and leave the meat to drain for 2-3 hours.

Heat oil in a pan and sear the meat, adding a little salt. Gently heat the marinade and then filter by pouring through a teatowel. Heat oil in a casserole dish and fry the second half of the vegetables. Add the meat and stir the mixture until meat turns a little darker. Then add ¼ litre of red wine, a little of the marinade, the other spices and the paprika. Leave this mixture to stew for 60-70 minutes until the meat is soft.

As soon as the meat is soft, remove it piece by piece and place on a pre-heated plate. Sieve the pig's blood. Boil the sauce and add the blood ladle by ladle, stirring all the time, until the sauce is smooth, shiny and thick. Add a little cognac, port or sherry; season with a little vingear if necessary. In the meantime, heat the meat in the remaining red wine, then add the sauce. Season with salt and pepper. If you cannot find any pig's blood, the sauce can be thickened using flour baked golden brown in the oven or using 'Saucenlebkuchen'.

This dish is traditionally served with homemade 'Käsknöpfle'.

Quoted from bumblethru

Who really gives a sh!t?????
I mean really.....
OMG!!!!!

Here is a particularly interesting dish from Sardinia:

Casu Marzu, a pecorino cheese and Sardinian specialty, surely wins among most disgusting cheeses of the world. The direct translation is “rotten cheese” and rightly so: blocks of otherwise beautiful Italian pecorino cheeses are purposely prepared to become the natural breeding grounds for nests of maggots—the natural harbingers of rot and putrefaction. As if pecorino wasn’t pungent enough…

Like many distinct ethnic practices and traditions, formaggio marcio, is a generations old culinary delicacy, with roots in familial history. The process of producing casu marzu, aka “maggot cheese,” is considered a process of finely metered fermentation. However regionally traditional the consumption of maggot-laced cheese, it hardly jives with modern food preparation and sanitation mores, therefore the offending cheese is officially illegal. Don’t let that stop you from searching for a chunk along your Italian travels, even if it will run you a steep number of Euros and from a “black market” peddler. “Godfather, you want formaggio marcio? We’ll get you formaggio marcio, don’t you worry.” Reports are it tastes exactly as you might imagine: strong pecorino, the crawly snot-plump bodies of insect larvae, and the slimy fat they’ve made of the digested cheese. Oh, and the worms jump off the cheese while you’re eating it. Mange!

source: culinaryschools.org/cuisine/10-disgusting-delicacies/