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.