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...
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,...
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...
Ticino cheese: each one an original Ticino is famous for its cheeses: such as the Piora, for example, made beside Lake Ritom in the Valle Leventina. This alpine cheese is so popular that the entire...
Polenta: age-old culinary magic Preparation of Ticino polenta requires an element of culinary magic. The ground maize is cooked in a copper cauldron over an open fire, just as it was in the old days....
Chestnuts: the soul of Ticino Whether eaten roasted, in the form of chestnut gnocchi or as marrons glacés, chestnuts are enjoying a renaissance – as are many traditional Ticino delicacies. Once...
Merlot: ruby-red delight Merlot and Ticino go together just like brasato (braised beef) and polenta. 80% of vineyards are given over to the Merlot grape – with growing success, thanks to...
