The name itself translates to alpine macaroni pasta and the recipe can differ from region to region, with some opting for bacon or caramelised onions, while others alternate between various types of cheese. The papet vaudois is a traditional dish from the canton of Vaud composed of leeks, potatoes & the cabbage sausage from Vaud. Today, many recipes are made using chestnuts – once Ticino’s staple food – such as the Kastanieneintopf, an oven-baked chestnut stew featuring potatoes and bacon, and the Tessiner Kastaniensuppe, a delicious, creamy soup refined with cinnamon, pink peppercorn, and rosemary.