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Museu San Gottardo – Cultura nas Alturas

O Museu nacional de São Gotardo, localizado no cume do Passo de São Gotardo, vale a pena ser visitado. Afinal, é o museu de maior altitude da Europa. mais

Chillon

Making cheese in Ticino

A bit of Ticino to take home with you! At the Gottardo dairy in Airolo, guests can use the wonderful milk produced by cows in the San Gottardo... mais

Making cheese in Ticino
Discover the Prosciutto dell’Alpe Piora on the alp

Discover the Prosciutto dell’Alpe...

A unique experience is waiting for you at Alp Piora: be enchanted by the traditions of alpine life and the secrets of its famous speciality... mais

Museu San Gottardo – Cultura nas Alturas

O Museu nacional de São Gotardo, localizado no cume do Passo de São Gotardo, vale a pena ser visitado. Afinal, é o museu de maior altitude da Europa.

Generally, museums are in big cities, or at least in highly visited villages, but hardly are they ever on a 2,100-meter-high mountain pass.

Making cheese in Ticino

A bit of Ticino to take home with you! At the Gottardo dairy in Airolo, guests can use the wonderful milk produced by cows in the San Gottardo region to make their own cheese. An experienced cheese maker tells them what to do and after each freshly made cheese has aged sufficiently to produce a fine mature cheese, it is sent back home to the one who made it as a reminder of an unforgettable holiday in Ticino.

The Gotthard Exhibition Cheese Dairy also features a restaurant and a store.

Discover the Prosciutto dell’Alpe Piora on the alp

A unique experience is waiting for you at Alp Piora: be enchanted by the traditions of alpine life and the secrets of its famous speciality "Prosciutto dell’Alpe Piora".

A unique experience is waiting for you at Alp Piora: be enchanted by the traditions of alpine life and the secrets of its famous specialities. After a hike along the Lago Ritom nature trail, you and the master butchers of Ticinella (Rapelli SA) will discover the exclusive Prosciutto dell’Alpe Piora and the maturation cellar where the raw ham is gradually refined by the aromas of the high mountains. The visit is rounded off with an aperitif of typical Ticino specialities and wines.