Ribel bramata over the campfire

Dive into the traditional cuisine of the Rhine Valley with this Ribel-Bramata recipe. This dish combines the nutty taste of Ribel corn with the creamy texture of delicious cheese. A simple yet powerful recipe that shows how a few ingredients can create a gluten-free and tasty dish.

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Cooking over the fire

On our last winter camping adventure, the enamel kettle was packed along with the ingredients for a delicious and simple dish that cooked cozily over the fire while we enjoyed the evening in our camping chairs. We drew inspiration from the Rhine Valley Ribel corn website and accordingly cooked a dish by Anita Schneider.


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1 onion, chopped
25 g butter
1.2 l vegetable broth
300 g Ribelbramata
100 g Sbrinz (or another extra hard full-fat cheese)
25 g cooking butter
1 bundle of sage

Serves 4
Preparation and cooking time: about 30 minutes


Sauté the finely chopped onion in butter. Deglaze with broth and bring to a boil.

Add Ribelbramata and cook together for 40 – 60 minutes on low heat, stirring occasionally.

Add grated cheese (Sbrinz or a similar one) and let it sit for another 10 minutes.

Fry a bunch of sage leaves in the liquid cooking butter until crispy and sprinkle over the top.

Let it all cook

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Did you know?

For centuries, Ribel corn was the most important food in the Rhine Valley. Ribel not only impresses with its nutty taste but also with its valuable nutrients. Thanks to its high content of potassium and magnesium, it is a true powerhouse of nature. Moreover, corn in its unprocessed state contains no gluten, making it safe for consumption by individuals with gluten intolerance.

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