Valais rye bread AOP: the real thing

Valais rye bread AOP: the real thing

Rye bread from Valais is the only bread in Switzerland that can proudly bear the AOP label. This carries an obligation: only rye that has been grown, milled and processed in Valais can by used to make Valais rye bread AOP. The rustic sourdough bread tastes best when it has been kept for two or...more

Risotto: a creamy delight

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...more

Torta di pane: made from old bread

Torta di pane:...

The celebrated torta di pane is made from old bread and is a favourite...more

Mazza: a meaty feast

Mazza: a meaty feast

The Ticinesi love their soil. Many families have their own vineyards,...more

Valais rye bread AOP: the real thing

Rye bread from Valais is the only bread in Switzerland that can proudly bear the AOP label. This carries an obligation: only rye that has been grown, milled and processed in Valais can by used to make Valais rye bread AOP. The rustic sourdough bread tastes best when it has been kept for two or three days. It can also be made with walnuts or dried fruit.

Rye bread from Valais is the only bread in Switzerland that can proudly bear the AOP label.

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

Torta di pane: made from old bread

The celebrated torta di pane is made from old bread and is a favourite speciality in the Sopraceneri region. What was once a way of using up leftovers has become a dessert masterpiece, which in its finest incarnations can also contain amaretti biscuits, almonds, raisins, nuts, marsala, rum and a shot of grappa.

Torta di pane: made from old bread

Mazza: a meaty feast

The Ticinesi love their soil. Many families have their own vineyards, make their own nocino (walnut brandy), and in summer send a few pigs up to the alp – which are then slaughtered in the autumn. From them comes the famous Ticino "mazza" – meats including lardo and pancetta, and homemade sausages such as salami, luganighe and liver-enriched mortadella.

Mazza: a meaty feast