Ticino cuisine draws its roots from the culture and traditions of the
Prealpine region and above all from Lombardy. Alongside these influences,
of which traces may be found in a large number of recipes, the
specific taste of Ticino can nonetheless be defined as a full-fledged
«regional cuisine», since it is based on regional produce. Moreover,
the fact that ours is a land dedicated to gastronomy is vividly demonstrated
by famous individuals who have made their mark on culinary
history, such as the chef Martino Rossi, subsequently known as
Martino de Rubeis, a native of Torre in the Blenio Valley.
In the 15th century, this «prince among chefs» as Bartolomeo
Sacchi (referred to as «Il Platina») defined him - worked in Milan in
1457 as head cook for Francesco Sforza and for the great military
commander Gian Giacomo Trivulzio, and subsequently in Rome in
the service of the Patriarch of Aquileia, Lodovico Trevisan. In direct
line from this great past heritage, as part of a constantly evolving
process, numerous typical dishes have been handed down from
one generation to the next; they can indeed still be enjoyed in the
region's famous «grotti», as well as in many restaurants where
famous chefs, listed in the finest gourmet guides, skilfully reinterpret
this authentic legacy of refined gastronomy and subtle
flavours.
