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... meer

Chillon

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... meer

Torta di pane: made from old bread

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

Natuurhistorisch Museum

Het grootste natuurhistorische museum van Zwitserland. Amfibieƫn en vogels, dinosauriƫrs en dieren van alle vijf continenten. Mijn "Dag in het museum" - zoals de titel van een film, die in een van de meest bezochte musea van Europa vertoond werd.