Associate
SOUTHERN SWITZERLAND.
( source, ticino.ch )
Among Ticino’s greatest riches are without doubt its food and wine – made from healthy and authentic produce that originates locally, and elaborated according to ancient local traditions.
The result: a thousand flavours that marry tradition and modernity in every dish and every wine glass. You can taste these seasonal delicacies – local salami, Merlot wine, cheese from the alpine pastures and other gourmet treats – at all manner of attractive venues, from sophisticated restaurants to typical inns or "grotti".
Nothing is more typical for life in Ticino than the grottoes, simple taverns in quiet hideaway places, well in the shade of trees. They usually consist of a kitchen and a generous garden with solid granite tables and benches, where everybody sits in the coolness of the trees, drinking and eating the products of the local cuisine: homemade, air dried sausages like salami and mortadella, the vegetable soup minestrone, busecca, risotto, marinated fish, vitello tonnato, (cold and warm) roast beef with salads and fried potatoes, polenta and joint of roast beef, rabbit stew, Cazzöla (savoy cabbage and pork), mushrooms, a choice of hard and creamy cheese; zabaglione, breadcake and peaches marinated in wine for dessert. The Merlot, Nostrano or Barbera with Gazzosa - a local lemon soda - tastes best in a typical Boccalino.
example of a Grotto - old house in the middle of a wood.
Ticino cuisine draws its roots from the culture and traditions of the Prealpine region and partly from Lombardy. Alongside these influences, of which traces may be found in a large number of recipes, the specific taste of Ticino can nonetheless be defined as a full-fledged «regional cuisine», since it is based on regional produce. Moreover, the fact that ours is a land dedicated to gastronomy is vividly demonstrated by famous individuals who have made their mark on culinary history, such as the chef Martino Rossi, subsequently known as Martino de Rubeis, a native of Torre in the Blenio Valley. In the 15th century, this «prince among chefs» as Bartolomeo Sacchi (referred to as «Il Platina») defined him - worked in Milan in 1457 as head cook for Francesco Sforza and for the great military commander Gian Giacomo Trivulzio, and subsequently in Rome in the service of the Patriarch of Aquileia, Lodovico Trevisan. In direct line from this great past heritage, as part of a constantly evolving process, numerous typical dishes have been handed down from one generation to the next; they can indeed still be enjoyed in the region's famous «grotti», as well as in many restaurants where famous chefs, listed in the finest gourmet guides, skilfully reinterpret this authentic legacy of refined gastronomy and subtle flavours.
Ticino may extend over just 2,800 square kilometres, yet it produces a wide variety of top-quality wines and food, made by hand according to traditional methods using purely local ingredients. This style of production is quite different to industrial methods, and offers consumers products that are entirely local, exclusive and above all authentic. Indeed, gastronomy in Ticino is primarily about making use of local products, whether fruit and vegetables, meat or fish.
A number of products in Ticino have become classics: part of traditional local gastronomy, they remain highly popular to this day. Cheeses from the alpine pastures, traditionally made salami, specialities based around sweet chestnuts, polenta made with maize flower and Merlot wines are all typical of the region and much appreciated by aficionados.
http://195.176.180.15:82/medina/courses/cb07/group-9/multimedia
/image/6c45eg0jban5f.jpg
( source, ticino.ch )
Among Ticino’s greatest riches are without doubt its food and wine – made from healthy and authentic produce that originates locally, and elaborated according to ancient local traditions.
The result: a thousand flavours that marry tradition and modernity in every dish and every wine glass. You can taste these seasonal delicacies – local salami, Merlot wine, cheese from the alpine pastures and other gourmet treats – at all manner of attractive venues, from sophisticated restaurants to typical inns or "grotti".
Nothing is more typical for life in Ticino than the grottoes, simple taverns in quiet hideaway places, well in the shade of trees. They usually consist of a kitchen and a generous garden with solid granite tables and benches, where everybody sits in the coolness of the trees, drinking and eating the products of the local cuisine: homemade, air dried sausages like salami and mortadella, the vegetable soup minestrone, busecca, risotto, marinated fish, vitello tonnato, (cold and warm) roast beef with salads and fried potatoes, polenta and joint of roast beef, rabbit stew, Cazzöla (savoy cabbage and pork), mushrooms, a choice of hard and creamy cheese; zabaglione, breadcake and peaches marinated in wine for dessert. The Merlot, Nostrano or Barbera with Gazzosa - a local lemon soda - tastes best in a typical Boccalino.
example of a Grotto - old house in the middle of a wood.
Ticino cuisine draws its roots from the culture and traditions of the Prealpine region and partly from Lombardy. Alongside these influences, of which traces may be found in a large number of recipes, the specific taste of Ticino can nonetheless be defined as a full-fledged «regional cuisine», since it is based on regional produce. Moreover, the fact that ours is a land dedicated to gastronomy is vividly demonstrated by famous individuals who have made their mark on culinary history, such as the chef Martino Rossi, subsequently known as Martino de Rubeis, a native of Torre in the Blenio Valley. In the 15th century, this «prince among chefs» as Bartolomeo Sacchi (referred to as «Il Platina») defined him - worked in Milan in 1457 as head cook for Francesco Sforza and for the great military commander Gian Giacomo Trivulzio, and subsequently in Rome in the service of the Patriarch of Aquileia, Lodovico Trevisan. In direct line from this great past heritage, as part of a constantly evolving process, numerous typical dishes have been handed down from one generation to the next; they can indeed still be enjoyed in the region's famous «grotti», as well as in many restaurants where famous chefs, listed in the finest gourmet guides, skilfully reinterpret this authentic legacy of refined gastronomy and subtle flavours.
Ticino may extend over just 2,800 square kilometres, yet it produces a wide variety of top-quality wines and food, made by hand according to traditional methods using purely local ingredients. This style of production is quite different to industrial methods, and offers consumers products that are entirely local, exclusive and above all authentic. Indeed, gastronomy in Ticino is primarily about making use of local products, whether fruit and vegetables, meat or fish.
A number of products in Ticino have become classics: part of traditional local gastronomy, they remain highly popular to this day. Cheeses from the alpine pastures, traditionally made salami, specialities based around sweet chestnuts, polenta made with maize flower and Merlot wines are all typical of the region and much appreciated by aficionados.
http://195.176.180.15:82/medina/courses/cb07/group-9/multimedia
/image/6c45eg0jban5f.jpg
