Ticino became a land where rice is cultivated a little over twenty years ago. The recipe for risotto, however, reached Ticino much earlier from nearby Italy.
This dish had no difficulty in securing a place on the tables laid in Ticino and to evolve in numerous variations, blending with the local products and tastes.
Risotto is present everywhere in Ticino: in the grottoes, cooked as tradition requires, in the gastronomic restaurants, where every chef prepares a risotto according to his own inspiration, in the town squares during the carnival, accompanied by the traditional ‘luganighe’ (pork sausages).
Features
- TYPICAL PRODUCTS Specialties
