Prosciutto crudo aged in Alpe Piora.
A review promoted by Ticino a Tavola, GastroTicino and Rapelli, which takes place in partner restaurants throughout the Canton and enhances the excellence and local gastronomic traditions.
There is only one rule for chefs: to propose dishes based on Prosciutto crudo Pioradoro, the exclusive raw ham aged at 2,000 metres in Alpe Piora (Leventina), in attractive and innovative versions.
And just one rule for the gourmet: let yourself be carried away by the emotion of tasting the delicious local dishes in the registered restaurants.
Restaurants and dishes on ticinoatavola.ch.