The art of culinary activity

There is more to gastronomy than sitting down to a meal and eating. Culinary activities producing a dish from a few basic ingredients, enriched by attention to detail, great minds in the space between genius, folly and fantasy. Culinary activities take you to the heart of our traditional gastronomic concepts, learn how.

The local produce, for example chestnuts, polenta, mushrooms, farina bóna (corn flour) and cicitt (sausage) are part of our tradition. You can't sample such delicacies without a fine wine. The grotti are the ideal venue to sit down to a fine local recipe and a bottle of Merlot. The restaurants, wine cellars or some other similarly special place can also serve as a platform to discover the territory through its produce.

The Lago Maggiore e Valli region is particularly proud of its local produce, two of which – the Locarno Valleys cicitt and the farina bóna of Onsernone Vally – are under the protection of Slow Food.

There are many ways to sample the region’s specialities without sitting down at a table. The tours, for example Bike&Wine or Taste My Swiss City are also made for exploration and successfully combine activity and gastronomic pleasure; while for all lovers of wine and the secrets of its production, guided tours of the cellars are a welcome opportunity to discover something new among the many delights on offer. If you want an even more original experience, you can taste the local fare with a film in the background... After all, Locarno is a traditional cinema venue, so where better for a film about gastronomy in Ticino: Ticino Experience conveys the visual experience to a higher level, something special to savour.

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