Ticino cheese: each one an original
Ticino is famous for its cheeses: such as the Piora, for example, made beside Lake Ritom in the Valle Leventina. This alpine cheese is so popular that the entire production is often sold out a year in advance. No less delicious is a cheese from the Valle di Muggio: the pyramid-shaped Zincarlin, which matures in the rock cellars of Monte Generoso.
Polenta: age-old culinary magic
Preparation of Ticino polenta requires an element of culinary magic. The ground maize is cooked in a copper cauldron over an open fire, just as it was in the old days. The golden-yellow cornmeal bubbles for hours, even scorching a little at the bottom of the pot to get its full taste. The polenta is served up thick – and proves that the simplest food is the best.
Vacherin Mont-d'Or AOP: hot stuff
Gourmets like it hot: they place the pine-wood box in silver foil, pour a tangy white wine over the cheese, and bake it all in the oven. Served with potatoes, crispy bread and nuts, this "mini-fondue", unique worldwide, is an exquisite delicacy. Try it for yourself – either at home, or in one of our cosy and welcoming restaurants.
Pinot noir: blue-blooded character
With its 36 hectares, the city of Lausanne is the leading public owner of vineyards in Switzerland. The vines of the Domaine de la Ville are cultivated in integrated production, and since 1803, the fine Pinot noir grapes have been auctioned publicly on the second Saturday in December in the Town Hall. The resulting top-class wines are also available at many top restaurants.