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Specialties
Local flavours and culinary traditions
Cheese
From the poor role of polenta-garnish in traditional dishes of yesteryear, Ticino's cheese has become a delicacy served in luxurious restaurants with audacious garnishes like honey, candied fruit condiments, sweet or straw wines.
Chestnuts
In Ticino, for centuries, chestnuts were an important staple food for peasants.
Cured meats
One of Ticino's most deep-rooted traditions is the "mazza" (the processing of pork, but also goat's meat and beef), a tradition that used to bring together families and village communities.
Farina Bóna
The "farina bóna" (flour) is a traditional product of the Onsernone Valley.
Grotti
Everybody to the grotto!
Handicraft
Handicraft, like folklore, reflects one of the deepest traditions of a region's soul.
Nocino
Green walnuts, harvested if possible on June 24th, i.e.
Panettone
Flour, butter, sugar and eggs are simple ingredients that, when worked by expert hands, transform into the symbol of Ticino's confectionary tradition: the panettone.
Polenta
In the past couple of centuries, polenta (cornmeal mush) together with chestnuts and potatoes, was the main aliment of the population of Ticino.
Wine
Over the last decades, Ticino's red wines have become of international caliber and during contests they appear as some of the best in the world.