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TRADITIONS

How to be a champion Swiss wrestler

The sport of Schwingen, or Swiss wrestling, is hugely important in Switzerland, and its champions become sporting celebrities.

How to be a champion Swiss wrestler
Sempach overcomes an opponent in the ring. Photo: Andy Mettler/Swiss-image
One such star is Matthias Sempach, now 33 and retired, who beat the competition to earn the title Schwingerkönig (king schwinger) in 2013 at the federal Swiss wrestling championships.
 
A couple of years back, The Local caught up with him to ask him what it takes to become the best in the sport.
 
 
Matthias Sempach is one of the stars of the sport. Photo: The Local
 
Start young
 
Sempach says he began learning to be a Schwinger at just seven years old.
 
Learn from your elders
 
Schwingen is in the family for Sempach – both his father and uncle play the sport – so it was inevitable that he and his brother would continue in their footsteps. “My brother is 15 months older than me and so we would always fight together,” he says.
 
Appreciate the tradition 
 
“In my region Schwingen is very important,” says Sempach, who grew up in a very traditional Swiss family. “It’s as though I was born to do this sport.”
 
Be passionate about it
 
To be a top Schwinger you must have “technique, strength, speed, and also the mental side – the willingness to do it,” he says. “And passion – that’s the most important thing, you must be passionate about this sport.”
 
Work hard
 
“You must work hard in training,” he says, and be willing to keep up the hard work long-term, over many years. 
 
Be built for it
 
Of course, it also helps to be stacked like Sempach, who is 194cms tall and weighs a considerable 110kg, helpful for overcoming your opponents. 
 
Sempach competes at Unspunnen. Photo: Andy Mettler/Swiss-image
 
To find out more about Swiss wrestling and Matthias Sempach, visit esv.ch and matthiassempach.ch
 
Sempach is a brand ambassador for Unspunnen sponsor Tissot.
 

CAKE

Kaffee und Kuchen: The history behind a very German tradition

This leisurely afternoon ritual is key to the German lifestyle.

Kaffee und Kuchen: The history behind a very German tradition
A family takes part in the Kaffee und Kuchen tradition in Zellingen, Bavaria. Photo: DPA

The mid-afternoon is a signal to many Germans for a traditional pick-me-up in the form of “Kaffee und Kuchen” – literally, coffee and cake. 

Be it with coworkers, friends, or family, the culture of “Kaffeeklatsch” (the act of catching up over the two delights) enjoys nationwide popularity, typically between the hours of 3 and 4pm. 

READ ALSO: Nine German treats you'll want to eat right now (and one you won't)

You might invite guests to your home to show off your own hand-baked goods, or if you prefer to trust someone else to take care of the baking instead, countless cafes and the more authentic ‘Konditorei’ are dotted all over the country – and as a general rule of thumb, the more old-fashioned, the better.

A typical selection at a Konditorei. Photo: DPA

A longstanding tradition

The origins of the beloved custom can be traced back to the 17th century, when coffee was first imported to Germany. In these times, it was only the aristocracy who would indulge in the pastime, but by the 19th century the indulgent treat became more accessible, and the combination has since become a cultural staple.

Whilst the working world often only allows for a quick, shop-bought treat during the week, Germans will often make use of the weekends to celebrate with large pots of coffee and a selection of delicious sweet treats.

READ ALSO: A brewing moment: Germany's baristas compete to create world's top coffee

And despite being somewhat comparable to the English custom of ‘afternoon tea’, the cakes you’ll find in Germany are nowhere near as dainty.

Expect to see a big slab of decadent Bienenstich, Erdbeertorte or Baumkuchen enticing you from behind the glass counter of the patisserie. 

Regional variations

Exactly how your ‘coffee and cake’ set-up may look differs across the country and time of year, as traditional German cakes vary according to both region and season. 

In the Black Forest, cafes are known for their Schwarzwälder Kirschtorte – indulgent layers of whipped cream and chocolate sponge (with added cherry liquor as the secret ingredient) are topped with chocolate shavings and cherries. 

A slice of Schwarzwälder Kirschtorte. Photo: DPA

In Bavaria, it’s the Prinzregententorte, which combines seven layers of sponge and chocolate buttercream to symbolise its seven districts, finished with apricot jam, dark chocolate and cream. 

Frankfurt’s speciality is the Frankfurter Kranz, a Bundt cake layered with jam and buttercream and sprinkled with caramelised nuts. Over the festive period, Germans enjoy Stollen, a Christmas speciality from Saxony – a fruit bread made of nuts, spices and dried fruit and coated with icing sugar. 

Bringing together the chance to catch up with friends and to sample some delicious German delicacies, indulging in ‘Kaffee und Kuchen’ really is the perfect way to spend your Mittagspause (afternoon break).

 
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