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.
Bouchons vaudois: bite-sized
Only a handful of confectioners are permitted to produce these cork-shaped sponge delicacies. Their filling comes as a surprise: the finest almond praline mass. Their name is a wordplay that refers both to their form, in the shape of a cork (French: "bouchon"), as well as to the French word for mouth ("bouche").
Rieslingsuppe: just add cream
"Riesling soup" from Schaffhausen is no ordinary starter. This king among soups is made with bouillon, leeks, potatoes, butter and cream – and the finest Riesling-Sylvaner wine from the vineyards of the Schaffhausen region. It tastes best with a dollop of cream on top: sublime!