Month: July 2018

Eat Ticino! Mangia il Ticino! (Part 2)


Hidden in a treasure trove of natural abundance, the pristine pastures perched on the mountain slopes are the jewels in the crown of Ticino, an exceptionally beautiful and unspoilt rural alpine region. The rattle of cowbells is the soundtrack to an alpine lifestyle that follows the slow progression of the seasons. Those who walk through the mountain pastures find it impossible to resist trying the products crafted by the skilful hands of cheesemakers.
The milk used gives the cheese unique aromas and flavours, depending on the fodder consumed by the cows, which can include Alpine Lovage, Golden Hawk’s-beard, Ribwort Plantain and various species of alpine clover. There are Alpine cheeses and full-fat and semi-fat Formagella as well as the semi-hard and full-fat Formaggi di Caseificio (‘Dairy Cheeses’). The region’s processed cheeses made with cow or goat’s milk are of equal renown. They come either flat or in a ‘büscion’ (cone) shape, and are eaten fresh, sprinkled with ground pepper and extra virgin olive oil.
Authentic goat’s cheese is marked with a special ‘Capra Ticino’ stamp. Another excellent cheese is Zincarlin, a fresh cheese with added salt and ground pepper; the Zincarlin della Val da Mücc, meanwhile, has a more intense flavour, having been left to mature for more than two months and treated with white wine in keeping with an ancient recipe.


Almost invisible to the human eye and constantly hurrying through its daily life, the bee is one of the most important animals for our survival, due to its crucial role as a pollinator.
Whilst honey is the best-known and most popular product from bees, we should not forget their other gifts, such as royal jelly, pollen and propolis. Due to the bees’ close relationship with the region in which they live, their products are a kind of fingerprint of the surrounding environment. For this reason, the diversity of the Ticino region, set in the foothills of the Alps with plains to the south and high mountains to the north, is reflected in the honey it produces. There are clear differences between the honeys produced in the different areas. Chestnut honey is the Ticino honey par excellence: the aroma is very strong and rich, but essences from secondary flowers can lend it different nuances of colour and flavour. Black locust or acacia honey, mostly collected in the Sottoceneri region, is almost colourless, with a refined, delicate flavour.
Lime tree honey, meanwhile, is light brown, and in general is the honey of choice for those who find black locust honey too sweet and chestnut honey too strong.


The sweet chestnut tree, a common sight in the southern Alps at altitudes of between 200 and 1000 m, was once known as the ‘bread tree’, since chestnuts were one of the staple foods of Canton Ticino until the early Middle Ages. Various methods were used to preserve the chestnuts, allowing them to be eaten almost all year round.
One of the most common of these was a unique drying procedure. They were taken from the chestnut forests to a small, two-storey stone building known as a grà, where they were dried slowly for several weeks above a fire kept at a constant temperature. The romantic sight of wisps of smoke rising from the grà has all but died out, but the nutritional value and delicious flavour of this autumnal food remain.
Today, the products made from chestnuts are similar to those produced in the past, and include flour, flakes, bread, pasta, cake, jam and beer. Lovers of good food devour chestnuts in a plethora of forms: marrons glacés, roasted, boiled and served with cream or as a side to many dishes, including game.


We would like to thank Ticino a Tavola. All the recommendations from this article are taken from:


Eat Ticino! Mangia il Ticino! (Part 1)


Canton Ticino is unique in the fact that, within just over one hundred kilometres, you can travel from the glaciers to the sun-drenched plains, stroll through the fir trees but also under the palms and, above all, enjoy the sight of the alpine streams that feed the rivers and famous lakes. As well as being a key feature in the Ticino landscape, these lakes and rivers provide the ideal habitat for an incredible variety of fish, essential to the local diet and economy in the past.
This heritage is evident in the regional culinary tradition, which uses all types of fish.
Top quality fish is available fresh from the local fishermen: trout, perch, white fish, char, pike and zander, as well as eel and tench. A typical local dish is pesce in carpione, marinated in vinegar and vegetables and delicious on hot summer days. Pilot private and public projects, some of which extend over the borders into neighbouring countries, aim to promote river and lake fish, with the objective of safeguarding the livelihood handed down from father to son.

Cold Cuts and Meats

One of the most important and longest-standing culinary traditions in Ticino is the ‘mazza’, meaning the slaughter of pigs. This is a ritual that at one time brought families and village communities together, performed by butchers whose fame spread from settlement to settlement.
Changes to our lifestyle and legislation concerning the production of cured meats meant that this celebration of food has moved from the farmyard to the abattoir. Nevertheless, the flavours and expertise belonging to this great tradition have not been lost. Recently, many farmers have also begun to rear beef cattle, producing succulent, prized cuts of meat. From the selection of cured meats and by-products produced, salami and pork, horse, venison and wild boar salametti are becoming ever more popular, and are a fixture in every grotto. Other fine foods include dried meat (beef and horse), Cappocollo, lard, flat and rolled pancetta, Luganiga sausage, Luganighetta (fantastic barbecued or in a risotto), raw or cooked liver mortadella, pig’s trotter and Violino di Capra (goat prosciutto). Other dishes that appeal to foodies are ossobuco (cross-cut veal shank), braised meat and shin, accompanied by polenta or risotto, barbecued baby back pork ribs, goat and lamb from the region’s pastures and busecca (tripe soup).


We would like to thank Ticino a Tavola. All the recommendations from this article are taken from:

Hotels in Ticino

Ticino is, par excellence, a Swiss canton that focuses on tourism, so the choice of where to stay for your wedding and where to offer a room for your guests may seem easy, but many factors enter into play when hosting your event, so it is a good idea to contact a wedding organizer like Lugano Wedding in order to get the best advice.

If you do not intend on offering the hotel rooms for your guests yourself, we will be happy to offer, as part of our package, a selection of hotels that you can share with them, showing the distance to your chosen wedding location in terms of minutes by foot or in car, and displaying the category of hotel.

In addition to the beautiful surrounding scenery, you will find welcoming, clean rooms coupled with a kind and discrete service.

In some cases, our hotels, even the most famous of them, may be judged to be “old style”, but in this case, we would like to point out that some structures were built years ago, although their interiors are usually all refurbished. So, while at first some structures may seem old because they lack the minimalist lines that are so fashionable today, they are actually well-maintained hotels, updated with the latest technology and which will welcome you with a smile.


Let yourself be surprised by the Swiss tradition of excellent hospitality and allow yourself to discover corners of paradise in every structure, as well as a local staff that is ready to recommend the best typical restaurants.


We are ready to welcome you to Ticino for a wonderful wedding!


With All Our Best Wishes,


Lugano Wedding