Travel and Culture in Lombardy
WHERE - HISTORY - ART - NATURE - EVENTS - GASTRONOMY
The Canton Ticino cooking culture is the result of a combination of tradition and innovation.
In fact, on one hand the culinary tradition has been enriched by several recipes and flavours, imported from abroad by emigrants; on the other hand, the traditional cooking has maintained some typical characteristics: use of genuine products, simplicity of dishes due to rural traditions, preference for savoury dishes.
From these combinations, some tasty and refined dishes come out, as : polenta e brasato, pesce in carpione (prepared with all lake fishes), vitello tonnato, trippa in minestra.
Very good the traditional cakes: torta di pane (bread cake), torta alle castagne (chestnut cake).
The typical liqueur is the "Ratafià", made by infusion of chestnuts in alcohol.
As to the wines, the 90% of Ticino vineyards is cultivated with "merlot" quality.
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Thanks to Monja Ender for the contribution
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