Tessin – 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"... meer
Tessin – The Ticinesi love their soil. Many families have their own vineyards, make their own nocino... meer
Tessin – Ticino is famous for its cheeses: such as the Piora,... meer
Risotto: a creamy delight
Tessin – 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.
Mazza: a meaty feast
Tessin – 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.
Ticino cheese: each one an original
Tessin – 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 production is often sold out a year in advance. No less delicious is a cheese from the Valle di Muggio: the pyramid-shaped Zincarlin, which matures in the rock cellars of Monte Generoso.
