Sweet Basel

Sweet Basel

As well as its own Basel Nougat, this shop sells a range of traditional and old-fashioned sweets such as the popular Mässmögge and the imaginative rocks, small hard candy disks with elaborate patterns made from joining different colours of sugar.more

Baselbieter Kirsch: rich and fruity

Baselbieter Kirsch: rich and fruity

Baselland has a great tradition of fruit-growing. On the sunny slopes of the Jura mature the delicious, deepblack cherries that local distilleries make into pure Baselland Kirsch (cherry brandy) – traditional, fruity, and with a unique flavour. A...more

Flammkuchen: pizza, Alsace-style

Flammkuchen:...

This wafer-thin dish made of bread dough is a speciality from...more

Risotto: a creamy delight

Risotto: a creamy...

There is hardly a restaurant in Ticino that does not serve a home-made...more

Sweet Basel

As well as its own Basel Nougat, this shop sells a range of traditional and old-fashioned sweets such as the popular Mässmögge and the imaginative rocks, small hard candy disks with elaborate patterns made from joining different colours of sugar.

Baselbieter Kirsch: rich and fruity

Baselland has a great tradition of fruit-growing. On the sunny slopes of the Jura mature the delicious, deepblack cherries that local distilleries make into pure Baselland Kirsch (cherry brandy) – traditional, fruity, and with a unique flavour. A great souvenir of the region – and an ideal gift to bring home.

Baselbieter Kirsch: rich and fruity

Flammkuchen: pizza, Alsace-style

This wafer-thin dish made of bread dough is a speciality from neighbouring Alsace that is now widespread on the Basel side of the border. The "Alsace pizza" is scattered with crème fraîche, red onions and bacon, and baked in a wood oven. Other ingredients can be added at will – with Flammkuchen, the only limits are to your imagination!

Flammkuchen: pizza, Alsace-style

Risotto: a creamy delight

There is hardly a restaurant in Ticino that does not serve a home-made risotto. And hardly a Ticinese who will not philosophise for hours about which rice variety, which white wine and what cooking time are the only "right" ones. The fact that the first and only Swiss rice is cultivated in the Terreni alla Maggia is a matter of special pride for them all.

Risotto: a creamy delight