Ticino may extend over just 2,800 square kilometres, yet it produces a wide variety of top-quality wines and food, made by hand according to traditional methods using purely local ingredients. This style of production is quite different to industrial methods, and offers consumers products that are entirely local, exclusive and above all authentic. Indeed, gastronomy in Ticino is primarily about making use of local products, whether fruit and vegetables, meat or fish.
A number of products in Ticino have become classics: part of traditional local gastronomy, they remain highly popular to this day. Cheeses from the alpine pastures, traditionally made salami, specialities based around sweet chestnuts, polenta made with maize flower and Merlot wines are all typical of the region and much appreciated by aficionados.