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.
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.
Plain in pigna: "oven rösti"
This dish belongs to the Engadine just like the sunshine and the snow. Made with chopped potato and meat, it is baked in a wood-fired oven over glowing embers until crisp: a rustic, old-fashioned dish that brings long-forgotten flavours to the palate.
Gerstensuppe: full of goodness
Graubünden's celebrated barley soup evolved here hundreds of years ago; it also contains many other ingredients including bacon and beans. Now regarded as a delicacy, it is even served at gourmet restaurants such as Jöhri's Talvo.