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...meer

Mostbröckli: family secret

Mostbröckli: family secret

Mostbröckli from Appenzell are one of the finest creations of the butcher's art. Tender pieces of beef loin are placed in a spicy marinade, and then smoked using selected varieties of wood and herbs. How, exactly? Butchers refuse to say. Each has...meer

Risotto: a creamy delight

Risotto: a creamy...

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

Torta di pane: made from old bread

Torta di pane:...

The celebrated torta di pane is made from old bread and is a favourite...meer

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

Mostbröckli: family secret

Mostbröckli from Appenzell are one of the finest creations of the butcher's art. Tender pieces of beef loin are placed in a spicy marinade, and then smoked using selected varieties of wood and herbs. How, exactly? Butchers refuse to say. Each has a slightly different Mostbröckli recipe: a family secret, passed from parent to child.

Mostbröckli: family secret

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