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The mini-Matterhorns come with a filling inside and have been made available in restaurants across the Swiss ski resort with people staying in Zermatt apartments among those able to give them a taste test.

Roman Bernegger, from the pasta producer Novena, created the gourmet pasta, and said he had been thinking of ways to do it for some time.

The Cercle Chefs de Cuisine recently visited Novena's factory and tried the pasta, giving it an all-round thumbs-up and leaving clean plates behind them.

Bernegger said: 'The Matterhorn does have a complex shape and the question was what should be the consistency of the dough to ensure that the horn would not collapse upon itself while being cooked?'

Heinz Rufibach, the chef who first suggested the idea for a food version of the Matterhorn, said: 'We wanted to create something that would be unique for Zermatt.'

People biting into the pasta will have their tastebuds enlivened by a filling which melds local Swiss cheese with a speciality sausage called Eringer Hauswurst. Bernegger said the pasta should be served with Munder saffron sauce.

But those with a sweet tooth need not miss out, for it also comes with a fruit filling.

Rufibach said: 'We may also serve the pasta in a sweet version, for example, filled with apricot.'

The pasta was introduced at the Gault Millau Kitchen Party during the inaugural Swiss Food Festival in Zermatt.

The resort lies in the west of Switzerland at the foot of the Matterhorn mountain, which is said to be the world's most photographed.

Tourists flock to Zermatt for a slice of high-alpine life, taking part in winter sports and walking and breathing in the breathtaking scenery.