Typical Ticino specialities

Have you already enjoyed a taste of Ticino? You will love the region’s culinary specialities, ranging from aromatic sausages from the Maggia Valley (named after the Maggia, a river that has its source around 50km north of Locarno) to Zincarlin, a soft cheese made from unheated curd. And you simply must try the great polenta with a glass of superb Ticino Merlot. The Merlot grape is predominant in Ticino’s vineyards – over 80 percent of the wine-growing area belongs to this aromatic type. Ticino wines are among the best in Switzerland and have attained international calibre.

Whether you opt for a gourmet restaurant or a traditional Ticino grotto for your after-seminar dining experience, the flavours of Ticino are as varied as the canton itself.