Berner Platte: a gourmet celebration

Berner Platte: a gourmet celebration

Ham, bacon, spare ribs, knuckle of pork, marrowbone, sauerkraut, beans, potatoes: the Berner Platte ("Bernese platter") is a gourmet feast whose creation can be dated precisely: to 5 March 1798. On this date, the Bernese defeated the French army...meer

Mazza: a meaty feast

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...meer

Valais air-dried beef IGP: sublime

Valais air-dried...

One of the celebrated icons of the region's gastronomic heritage is...meer

Merlot: ruby-red delight

Merlot: ruby-red...

Merlot and Ticino go together just like brasato (braised beef) and...meer

Berner Platte: a gourmet celebration

Ham, bacon, spare ribs, knuckle of pork, marrowbone, sauerkraut, beans, potatoes: the Berner Platte ("Bernese platter") is a gourmet feast whose creation can be dated precisely: to 5 March 1798. On this date, the Bernese defeated the French army at Neuenegg, and to celebrate, held a great feast. Everyone brought whatever they had – and the Berner Platte was born. And thankfully, it still exists today.

Berner Platte: a gourmet celebration

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

Merlot: ruby-red delight

Merlot and Ticino go together just like brasato (braised beef) and polenta. 80% of vineyards are given over to the Merlot grape – with growing success, thanks to innovative winemakers: wines such as Sassi Grossi can compete with the best from Bordeaux. Ticino's liquid sunshine tastes superb in a romantic grotto (traditional inn), enjoyed with alp cheese and salametti sausage, but Merlot also goes well with gourmet dishes. And it makes exciting blends, too – such as with Bondola, Ticino's only native grape variety.

Merlot: ruby-red delight