Mattias Roock, Executive Chef at the Castello del Sole in Ascona
![Mattias Roock, Executive Chef at the Castello del Sole in Ascona Mattias Roock, Executive Chef at the Castello del Sole in Ascona](/.imaging/mte/ticinowebsite/350x350/dam/ticino/stories/STORIE-Chef/Mattias-Roock/roock-ritratto.jpg/jcr:content/roock-ritratto.jpg)
We’re the only ones to have our own rice fields in Switzerland.
Sustainability at table
In Ticino it is all about hospitality and people. Locals, hotel owners, hosts, guides and waiters pamper who comes to visit us. A world of stories to be shared. Among these people we have selected some to tell you their amazing story.
Mattias Roock, Executive Chef at the Castello del Sole in Ascona
We’re the only ones to have our own rice fields in Switzerland.
Sustainability at table
Giovanni Kappenberger e Mattia Soldati, glaciologist and Forestry Department employee.
Glaciers are indicators of the changing climate.
The age-old lure of the peaks
Yari Copt, young entrepreneur
I like living life to the full. Wasting time bothers me.
Tailor made in Ticino
Lorenzo Steiger, director of the Bigatt Hotel & Restaurant
For me, sustainability is about focusing on the person.
When hospitality and inclusivity become one