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... meer

Chillon

Valais air-dried beef IGP: sublime

One of the celebrated icons of the region's gastronomic heritage is Valais air-dried beef IGP (Indication Géographique Protégée, Protected... meer

Valais air-dried beef IGP: sublime
Räuschling: the crisp white

Räuschling: the crisp white

The Räuschling is an old variety of grape that is still cultivated in only a few places in Switzerland. It thrives on the sunny slopes above Lake... meer

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

Valais air-dried beef IGP: sublime

One of the celebrated icons of the region's gastronomic heritage is Valais air-dried beef IGP (Indication Géographique Protégée, Protected Geographical Indication). The production process was first described as far back as the 14th century: salt, herbs and spices are rubbed into the raw beef, which is then air-dried in wooden barns for at least six weeks. Only first-class leg of beef may be used. It tastes especially good with rye bread and a fruity Fendant – on a sunny terrace.

Valais air-dried beef IGP: sublime

Räuschling: the crisp white

The Räuschling is an old variety of grape that is still cultivated in only a few places in Switzerland. It thrives on the sunny slopes above Lake Zürich, and the resulting crisp, fruity white wine has evolved into something of a regional speciality. Zürich's house wine goes well with fish dishes, and also makes a popular aperitif.

Räuschling: the crisp white