Travel and Culture in Lombardy

Lugano gastronomy

The Canton Ticino cooking culture is the result of a combination of tradition and innovation...


WHERE - HISTORY - ART - NATURE - EVENTS - GASTRONOMY

 

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 "RatafiĆ ", made by infusion of chestnuts in alcohol.

As to the wines, the 90% of Ticino vineyards is cultivated with "merlot" quality.

-------------------------------------------------------------------------

Thanks to Monja Ender for the contribution

------------------------------------------------------------------------





sitemap xml
Powered by the Big Medium content management system.