Saturday, April 28, 2018

It's all about the food

It is a delight to indulge into Ticino's flavours whatever the season. The sunny canton is known for polenta, chestnuts, cheese and wine but it offers so much more. Letting nature regenerate me while enjoying the dolce vita treatment I always admire the magical landscape blessed with sunshine around 300 days of the year and offering locals and tourists alike a true “Swiss Mediterranean Lifestyle”. 

Spaghetti ticinesi

Parmigiano imported from Italy

Boccalino is what the local wine is served in.

Local recommendation.
Over the past 20-30 years Ticino's red wines have become of international caliber and during contests they appear as some of the best in the world. The most widespread vine in the Italian part of Switzerland (82%) is precisely that same Merlot that distinguishes the production of Bordeaux, and can also be made into whites with excellent results.

A little treasure spotted in Morcote

One of Ticino's most deep-rooted traditions is the ‘maze’ (the processing of pork, but also goat’s meat and beef), a tradition that brought together families and village communities.

Cantucci with Vin Santo is another Italian import.

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