Flammkuchen: pizza, Alsace-style

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...more

Buon appetito!

Buon appetito!

Where the cuisine and the culture of the south come to life.

Ticino offers pleasurable contrasts: choose between plentiful local Merlot poured from a traditional earthenware boccalino accompanied by a dish of polenta with braised rabbit...more
Risotto: a creamy delight

Risotto: a creamy...

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

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

Buon appetito!

Where the cuisine and the culture of the south come to life.

Ticino offers pleasurable contrasts: choose between plentiful local Merlot poured from a traditional earthenware boccalino accompanied by a dish of polenta with braised rabbit served in a mountain grotto or a vintage wine served from a crystal carafe with a top chef’s special risotto at a gourmet restaurant.

Italian-inspired cuisine in thoroughly Swiss Ticino.

In Ticino it’s easy to forget your day-to-day routine and live for the moment. Located between the German-speaking part of Switzerland and Italy, Ticino embodies the best that its neighbours have to offer.

Buon appetito!
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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