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Dear friends,
are you ready to embark on a fantastic journey to Brazil? You don’t have to travel far, just turn the pages and discover six Brazilian chefs who will be the stars of the nineteenth edition of S.Pellegrino Sapori Ticino.
Home to samba and carnival, caipirinha and capoeira, coffee and cocoa, Brazil boasts places and landscapes of exceptional beauty spread over 8,511,076 km2 with a population of approximately 210 million inhabitants. 60% of the Amazon rainforest, the largestonEarth,islocatedinBrazil,and the Amazon River, with its 6,275 km, is the third longest river in the world. Such a vast territory inevitably has a very varied cuisine, and discovering it meansretracingthestagesofitshistory. The country has absorbed various influences, and its cuisine is the result of the integration of European cultures, mainly Portuguese, indigenous and African, and then with the migratory flows of the early 20th century from Italy and Japan.
Much has changed in recent years, giving rise to an incredible generation ofnewcuisinesbasedonthepromotion of national raw materials, native products considered among the most precious treasures of the territory, with a strong Amazonian influence, from flours to honeys, from fruits to fish, with contrasting and unusual flavors and aromas. Ethnic influences and different climates have made it one of the most interesting cuisines in the world, a mosaic of flavors and cooking
methods halfway between tradition and innovation. The journey we will take together during the two months of the Festival promises to awaken all the senses. The only two weeks I spent in this immense country meeting the chefs, left an indelible mark on me.
This Latin American giant embodies different and contradictory worlds: from vibrant metropolitan cities to virgin forests, from paradise beaches to hidden streets with colorful markets. I immersed myself in a kaleidoscope of sensory experiences: the scent of the forest, the sweet taste of exotic fruit, the rhythm of samba echoing through the streets. It was an experience that won me over with its catchy energy. It is practically impossible to describe the charm of Amazon. Biodiversity and incomparable natural spectacles coexist with ancient recipes, bustling markets, and a rhythm of life defined bytheriver.ThecuisineoftheBrazilian Amazon, with its indigenous roots, is characterized by the use of local ingredients such as freshwater fish, manioc, tropical fruits and spices, and has profoundly influenced the whole gastronomy of Brazil.
All the chefs who will be cooking for our evenings are partners with various organic producers based in their local areas. They use products grown in their own gardens and supplied by small farmers and have set up their own research institutes with a particular focus on the food chain and all those involved in it, promoting fair trade and ethical relationships with producers
and ingredients, in order to promote education and social inclusion.
A culinary approach that has had and will continue to have an increasingly positive impact on the social and environmental fabric based on a strong sense of community.
At a time when everything seems to be produced exclusively by AI, no one can take away the taste and aroma of food. So, let’s immerse ourselves in the different souls of Brazil. Obrigado!
Cari amici, siete pronti a partire per un viaggio fantastico con destinazione Brasile? Non dovete fare tanti km, ma sfogliare queste pagine e scoprire 6 chef brasiliani che saranno i protagonisti della diciannovesima edizione di S.Pellegrino Sapori Ticino.
Patria della samba e del carnevale, della caipirinha e della capoeira, del caffè e del cacao, il Brasile racchiude luoghi e paesaggi di una bellezza eccezionale distribuiti su 8.511.076 km2con una popolazione di ca. 210 milioni di abitanti. Il 60% della foresta pluviale amazzonica, la più vasta della Terra, è su territorio brasiliano e il Rio delle Amazzoni, con i suoi 6275 chilometri, è il terzo fiume più lungo del mondo.
Un territorio così vasto non può che avere una cucina molto varia e scoprirla significa ripercorrere le tappe della
sua storia. Il Paese, infatti, ha assorbito influenze diverse e la sua cucina è nata dall’integrazione delle culture europee, principalmente deicoloni portoghesi,indigene eafricane e poi con i flussi migratori dell’inizio del Novecento con Italia e Giappone. Negli ultimi anni molto è cambiato e sono nate incredibili generazioni di nuove cucine basate sulla valorizzazione delle materie prime nazionali, prodotti nativi considerati tra
i tesori più preziosi del territorio, con soprattutto una forte influenza amazzonica, dalle farine ai mieli, dai frutti ai pesci, con sapori e profumi contrastanti e inconsueti. Le influenze etniche e i climi diversi ne hanno fatto una delle cucine più interessanti del mondo, un mosaico di sapori e metodi di cottura a metà fra tradizione e innovazione. Il viaggio che faremo insieme durante i 2 mesi del Festival promette di risve-
gliare tutti i sensi. A me, le sole due settimane che ho trascorso in questo paese immenso per conoscere i cuochi che vi propongo, hanno lasciato un’impronta indelebile.
Questo gigante dell’America Latina racchiude in sé mondi diversi e contraddittori: dalle metropoli pulsanti alle foreste vergini, dalle spiagge paradisiache alle strade più nascoste con i colori vivaci dei mercati. Mi sono immerso in un caleidoscopio di esperienze sensoriali: il profumo della foresta, il sapore dolce della frutta esotica, il ritmo della samba che risuonava nelle strade.
È stata un’esperienza che mi ha conquistato con un’energia contagiosa. È praticamente impossibile descrivere il fascino dell’Amazzonia. Biodiversità e spettacoli naturali ineguagliabili convivono con ricette antiche, mercati frenetici e ritmi di vita dettati dal fiume. La cucina dell’Amazzonia brasiliana, con le sue radici indigene, è caratterizzata dall’uso di ingredienti locali come pesce d’acqua dolce, manioca, frutti tropicali e spezie, e ha influenzato profondamente la gastronomia del Brasile nel suo complesso.
Tutti gli chef che cucineranno per le nostre serate sono partner di diversi produttori biologici con sede nei loro territori, utilizzano prodotti coltivati nei loro orti e forniti da piccoli agricoltori, hanno creato propri istituti di ricerca con una attenzione particolare alla catena alimentare e a tutti i personaggi che ne fanno parte, valorizzando il commercio equo e solidale e curando l’etica nei rapporti con i produttori e gli ingredienti, per promuovere l’educazione e l’inclusione sociale. Un approccio culinario che ha permesso e permetterà sempre più un impatto positivo sul tessuto sociale e ambientale basato su un forte senso di comunità.
In un momento in cui tutto ormai sembra prodotto esclusivamente dall’IA, nessuno può ancora toglierci il sapore e il profumo del cibo.
Immergiamoci allora nelle diverse anime del Brasile.
Obrigado!
96
SAO PAOLO EVENT Gastronomy bridging Brazil and Switzerland
Bridges of hope from Ticino to Brazil
64
LUGANO REGION
Discovering the region with Massimo Boni
98
62 TICINO TURISMO #Ticinomoments
by Matteo Stauffacher
But how do you capture Brazil on a cover?
I thought of Brazil as a butterfly. A collage of shapes, dancing and never standing still. A continuous metamorphosis, overflowing with energy and a joy that doesn’t ask anyone’s permission to exist.
It just exists.
Ma come si incarna il Brasile su una copertina?
Ho pensato al Brasile come ad una farfalla. Un collage di forme, che danzano e non stanno mai ferme. Una metamorfosi continua, traboccante di energia e di una gioia che non chiede il permesso a nessuno di esistere. Esiste e basta.
Direzione editoriale
Marta Lenzi e Dany Stau acher
Redazione
Sapori Ticino Sagl Via Beltramina 15b, 6900 Lugano Tel. +41 (0)91 976 06 00 info@saporiticino.ch www.saporiticino.ch
Marta Lenzi
Gra ca e impaginazione
Nicole Bullo-Tosi
Pubblicità e relazioni pubbliche
Sapori Ticino Sagl
Stampa Fontana Print, Via Maraini 23 6963 Pregassona Tel. +41 (0)91 941 38 21 www.fontana.ch
Hanno collaborato a questo numero: Dany Stau acher, Matteo Stau acher, Marta Lenzi, Valentina Merra, Marco Gagliati, Giorgia Panzera, Ticino Turismo, Ascona-Locarno Turismo, Lugano Region.
Tiratura 11’000 copie
L’editore è disponibile a de nire questioni di diritto d’autore per scatti di cui non sia stato possibile riconoscere la paternità.
Photo Credit:
Dany Stau acher: Giorgia Panzera; O cial picture: Giorgia Panzera; Ticino is: Ascona-Locarno Tourism - foto Alessio Pizzicannella; N. Seiler-Hayez: Anoush Abrar; Editoriale Bürgenstock and Gala Dinner: Bürgenstock Hotels AG; Editoriale EHL and Gala Dinner: @Courtesy of EHL; Felipe Schaedler: Mario Rodrigues e Rubens Kato; Ivan Ralston: Rubens Kato; Luiz Filipe Souza: Ritratto –Victor A aro; Ristorante e piattiTadeo Brunelli; Manu Bu ara: Ritratto e ristorante – Helena Peixoto, Piatti – Rubens Kato; Rafa Costa E Silva: Evandro Manchini; Bürgenstock: Bürgenstock Hotels AG; EOC: Giorgia Panzera; EHL: @Courtesy of EHL; UBS: Museo d’arte della Svizzera italiana, Luca Meneghei; Lugano Region: Massimo Boni - Michele Mengozzi, Monte Bar Capriasca - Parisiva, Lac Lugano - Studio Pagi, Morcote - Svizzera Turismo – David e Kathrin Doyenne; Ascona-Locarno: Tramonto Eden Roc-Tschuggen collection AG; Christa Rigozzi – Remo Nägeli; Lido Ascona – Ascona-Locarno Tourism, Alessio Pizzicannella; Cascata Froda, Sonogno – Alessio Pizzicannella; Guido Sassi: Giorgia Panzera; Useful Information: Ivan Ralston, Rubens Kato; Dîner au Château: Egle Berruti, Ritratti – Giorgia Panzera; Grand Opening e O cial night Hotel Splendide, Vincenzo Tambasco; Mike Wehrle: Olivia Pulver.
TAYCAN E MACAN: PRESTAZIONI ELETTRIZZANTI E LA PIÙ PURA ANIMA PORSCHE.
Centro Porsche Lugano
AMAG First SA
Via Pian Scairolo 46A
6915 Pambio - Noranco
Tel. 091 961 80 60
info@porsche-lugano.ch
www.porsche-lugano.ch
Centro Porsche Locarno
AMAG First SA
Via S. Gottardo 131
6596 Gordola Tel. 091 735 09 11
info@porsche-locarno.ch
www.porsche-locarno.ch
For booking and event tickets please contact: info@saporiticino.ch sanpellegrinosaporiticino.ch
18.09
DÎNER AU CHÂTEAU
Tenuta Castello di Morcote Vico Morcote
22.09
GRAND OPENING WITH SWISS DELUXE HOTELS
Hotel Splendide Royal Lugano
28.09 ALBERTO LANDGRAF Eden Roc Ascona
29.09
FELIPE SCHAEDLER
Swiss Diamond Hotel Vico Morcote
30.09 ALBERTO LANDGRAF
Ristorante Ciani Lugano Lugano
02.10 FELIPE SCHAEDLER Moncucchetto Lugano
05.10
FELIPE SCHAEDLER
Ristorante Seven Toc Toc Ascona
06.10 IVAN RALSTON
Ristorante Meta Lugano
08.10
IVAN RALSTON
La Baia Ristorante & Lounge Locarno-Muralto
12.10
LUIZ FILIPE SOUZA
Hotel Splendide Royal Lugano
14.10
LUIZ FILIPE SOUZA
Hotel Belvedere Locarno Locarno
16.10
LOUNGE NIGHT Casinò Lugano Lugano
21.10 GALA DINNER
Bürgenstock Resort Lake Lucerne Obbürgen
23.10
SERATA EOC
Ristorante Seven Lugano For booking
04.11 GALA DINNER
EHL LAUSANNE Hospitality Business School Lausanne
09.11
MANU BUFFARA
Grand Hotel Villa Castagnola Lugano
11.11
MANU BUFFARA
Ristorante Seven Lugano
12.11
RAFA COSTA E SILVA
Villa Principe Leopoldo Lugano
16.11
FINAL PARTY
Swiss Diamond Boutique Hotel La Romantica Melide
PLATINUM PARTNER
GOLD PARTNERS
OFFICIAL CAR PARTNER
PARTNERS
BRONZE PARTNERS
PARTNERS
PRODUCT PARTNERS
MEDIA PARTNERS
ZERMATT
ZERMATT ZÜRICH ZERMATT
OurpartnershipwithS.PellegrinoSapori
Ticino reflects the core values of Swiss Deluxe Hotels: excellence, authenticity, and a refined art of living. For over 90 years, our association has united the very best hotels in Switzerland, each one committed to exceptional hospitality, timeless craftsmanship, and uncompromising quality.
Taking part in S.Pellegrino Sapori Ticino means continuing this mission, to showcase not only our iconic properties, but also Switzerland’s rich culinary heritage, diverse terroirs, and deep-rooted culture of hospitality that transcends generations.
With 43 five-star establishments spread across the country, from the serenity of alpine resorts to the vibrancy of urban palaces, Swiss Deluxe Hotels embodies the diversity and elegance of Swiss hospitality at its finest. Each property is unique, yet all share a dedication to personalized service, environmental responsibility, and a passion for excellence in every detail.
Together with S.Pellegrino Sapori Ticino, Swiss Deluxe Hotels celebrates gastronomy as a universal language, a cultural bridge, and a source of deep human connection. These moments of culinary exchange reflect who we are: ambassadors of an art de vivre where tradition meets innovation, and where every guest experience is crafted with care and meaning.
For many years, a successful and trustworthy partnership based on shared values and visions: bringing the best products to the best chefs.
CHRIS K. FRANZEN
As a trained chef, I have a profound appreciation for the culinary arts - and Bürgenstock Resort Lake Lucerne is a true re ection of that passion. For us, exceptional cuisine is at the heart of the guest experience.
From bold global avours to re ned regional specialties, our diverse dining concepts are cra ed to surprise and delight. What sets us apart? A relentless commitmenttoquality,drivenbycreativity and innovation – showcased through fresh, (hyper-)local ingredients, seasonal produce, and show-stopping presentation that brings every dish to life. Guests can indulge in buttery naan prepared before their eyes in the open-show kitchen at SpicesKitchen&Terrace,savourauthentic Persian cuisine with breathtaking lake views, enjoy premium Swiss meats amegrilled over wood re, or cosy up with traditional Swiss favourites at Restaurant Taverne - our mountainside retreat o ers something to satisfy every palate.
In a world where people are more connectedthanever,theyalsofeelmore alone—craving real human connection. Isn’t this a unique opportunity to reinvent hospitality and make it more appealing to younger generations, helping address the talent shortage? Today, hospitality is no longer just about great food and a comfortable bed. Guests seek meaningful experiences and authentic bonds. That’s why EHL Hospitality Business School proudly embraces its DNA: hospitality. We train 360° managers with strong academic foundations and, above all, the interpersonal skills essential to delivering exceptional service. Our graduates are agile, culturally aware, and human focused. This is why our partnership with S.Pellegrino Sapori Ticino feels so natural—celebrating excellence, cultural exchange, and unforgettable experiences that lie at the heart of true hospitality.
YOU CAN’T GO WRONG WITH THE MOST EXQUISITE VOUCHER OUT THERE.
SWISSDELUXEHOTELS.COM
Established in 1934, the Swiss Deluxe Hotels group combines 43 of Switzerland’s most iconic five-star hotels: ANDERMATT: The Chedi Andermatt AROSA: Tschuggen Grand Hotel ASCONA: Castello del Sole, Hotel Eden Roc BAD RAGAZ: Grand Hotel Quellenhof & Spa Suites BASEL: Grand Hotel Les Trois Rois BERN: Bellevue Palace, Hotel Schweizerhof Bern & Spa CRANS-MONTANA: Guarda Golf Hotel & Residences, LeCrans Hotel & Spa GENÈVE: Beau-Rivage, Four Seasons Hotel des Bergues, La Réserve Genève, Mandarin Oriental, Geneva GSTAAD: Gstaad Palace, Le Grand Bellevue, Park Gstaad, The Alpina Gstaad INTERLAKEN: Victoria-Jungfrau Grand Hotel & Spa LAUSANNE: Beau-Rivage Palace, Lausanne Palace LE MONT-PÈLERIN: Le Mirador Resort & Spa LUGANO: Hotel Splendide Royal LUZERN: Bürgenstock Resort Lake Lucerne, Mandarin Oriental Palace, Luzern MONTREUX: Fairmont Le Montreux Palace NEUCHÂTEL: Beau-Rivage Hotel PONTRESINA: Grand Hotel Kronenhof ST. MORITZ: Badrutt’s Palace Hotel, Carlton Hotel St. Moritz, Kulm Hotel St. Moritz, Suvretta House VEVEY: Grand Hôtel du Lac VILLARS-SUR-OLLON: Villars Palace VITZNAU: Park Hotel Vitznau ZERMATT: Grand Hotel Zermatterhof, Mont Cervin Palace, Riffelalp Resort 2222 m
ZÜRICH: Baur au Lac, La Réserve Eden au Lac, Mandarin Oriental Savoy, Zurich, The Dolder Grand, Widder Hotel
28/09 30/09
Born in Parana, Alberto Landgraf is of GermanandJapaneseorigin.Afteryears of studying and working abroad, he is back in Brazil, where he opened his first restaurant in 2011, Epice, in São Paulo, and since 2018 he has characterised the gastronomic scene in Rio de Janeiro with the restaurant Oteque, 1 Michelin star, opened in Botafogo, one of the most trendy neighbourhoods. Hiscuisinecombinestechnicalprecision, simplicity and local ingredients, reflecting a balance between his cultural roots and culinary innovation. Builtinanoldhousedatingbackto1938, the restaurant focuses on working with high-quality ingredients, mainly sh and seafood, drawing inspiration from the purity of nature and using minimalist techniques that are re ected not only in the menu, but also in the service. The Oteque kitchen is created by Alberto and his team through extensive research, development and practical experimentation.
Ranked 21st in Latin America’s 50 Best Restaurants 2024 and 81st in the World’s 50 Best Restaurants ranking, his culinary philosophy is based on the use of high-quality, local Brazilian ingredients, processed with modern and
CREATIVITY IS A CONSTANT SEARCH. YOU DON’T JUST DECIDE TO BE CREATIVE, YOU HAVE TO BUILD A CREATIVE LIFESTYLE
traditional techniques to enhance their natural flavours, with a focus on ethical farming practices.
His approach re ects a mix of Japanese minimalist aesthetics and the richness of Brazilianculture,showingaclearbalance between three elements: texture, acidity and temperature. Without forgetting the human relationship between producers, sta and customers, his creative style aims at excellence on the plate, strongly supporting fair trade.
29/09 SWISS DIAMOND HOTEL VICO MORCOTE 02/10 MONCUCCHETTO LUGANO
05/10
RISTORANTE SEVEN TOC TOC ASCONA
One of the biggest names in Amazonian cuisine and founder of the renowned RestaurantsBanzeiro,anamereferringto the waves created by boats as they move through the Amazon river. And it is exactly a canoe used for river navigation that is part of the decoration of the restaurant in São Paulo opened in 2019, ten years a er the rst one in Manaus. Felipe Schaedler moved with his family to the interior of the Amazon at the age of 15. Two years later, already in Manaus, the capital of the Amazon, he abandoned the idea of studying law in uenced by his parents’ restaurants and decided to devote himself to local cuisine and to explore the avours and knowledge of the forest, inspired by the rst cookery course he attended which focused on regional cuisine and was taught by a Swiss professor who strongly encouraged students to learn about local ingredients and techniques. He thus became the greatest reference of his generation in Amazonian cuisine. A city known as ‘the gateway to the Amazon’, Manaus is perfectly placed to put this wild region’s avours on the map. Manaus’ food scene is a gourmet journey incorporating the wisdom of Indigenous tribes, Portuguese settlers
CUISINE IS BRAZIL IN ITS ESSENCE. IT HOLDS THE FLAVORS THAT WILL SHAPE
and remarkable ingredients that can’t be found anywhere else in the world. Felipe has transformed these avours into award-winninggastronomicexperiences, working closely with local producers in a thorough search for indigenous ingredients, including mushrooms cultivated by Yanomami tribes, saúva ants brought from São Gabriel da Cachoeira (850 km from Manaus), rustic tubers, edible owers and regional fruits. His vision of cuisine is a culinary approach that combines tradition and regional identity with modernity.
06/10 08/10 RISTORANTE META
LA BAIA RISTORANTE & LOUNGE MURALTO
Ivan Ralston, ranked 16th in Latin America’s 50 Best Restaurants 2024 and 70th in the World’s 50 Best Restaurants 2025, is known for his contemporary cuisine that celebrates the cultural diversity of São Paulo, combining local and international influences and highlighting indigenous ingredients and innovative techniques.
Born in São Paulo in 1985, after gaining valuable experience abroad in the kitchens of El Celler de Can Roca and Mugaritz (Spain) and RyuGin (Japan), he opened Tuju in 2014, whose name is inspired by a bird native to the Brazilian Atlantic Forest, symbolising a commitment to sustainability and the use of unconventional local ingredients.
A year later, he earned his first Michelin star, followed by a second in 2018. In 2024,headdedagreenstar,thankstohis newlocationwithevenmoresustainable practices, such as collecting rainwater for garden irrigation and recycling.
TUJU is the rst and only Brazilian restaurant with an in-house research institute dedicated to exploring Brazil’s diversebiomes,withaparticularfocuson the state of São Paulo. Together with food researcher Katherina Cordás, director of Hospitality and the Centre for Research
THE
KITCHEN AT TUJU IS ALIVE. RECIPES ARE CREATED BASED ON INGREDIENTS AT THEIR PEAK IN THAT MOMENT. SOME THRIVE WITH WATER, OTHERS WITH DRY SOIL…
IT’S NATURE THAT SETS THE PACE — AND FROM IT, WE BUILD OUR STORY. I BELIEVE COOKING IS ALSO A WAY OF THINKING, AND CARING
and Creativity, he designs unique gastrosensory journeys, created with locally sourced ingredients linked to seasonality that inspire the menus throughout the year:Umidade(spring),Chuva(summer), Ventania (autumn) and Seca (winter). e aim is to promote food innovation and strengthen connections between local producers, chefs, academics, artists, sociologists, anthropologists and food enthusiasts to transform the way food is understood in Brazil.
HOTEL SPLENDIDE ROYAL LUGANO
12/10 14/10
HOTEL BELVEDERE LOCARNO
Of Venetian origin, Luiz Filipe Souza is modern, creative and deeply committed to researching Brazilian ingredients. Ranked 20th in Latin America’s 50 Best Restaurants 2024 and 95th in the World’s 50 Best Restaurants 2025, he is the creative chef of reference for gastronomic connections between Italy and Brazil. Born and raised in São Paulo, after abandoning his degree in economics and turning down a job in banking to follow his passion, his culinary journey began in the kitchens ofprestigiousrestaurantssuchasFasano and Piselli in São Paulo and Reale Casadonna in Italy, where he refined his skills and deepened his knowledge of Italian gastronomy. In 2017, at the age of 28, he opened Evvai in the elegant Jardins district of São Paulo. Within two years, he earned his first Michelin star, followed by a second in 2024. The name of the restaurant, inspired by the Italian phrase ‘Andiamo – Let’s go’, embodies the spirit of exploration and innovation that characterises his work. His cuisine is a successful fusion of Brazilian and Italian influences, resulting in dishes that are not only appealing but also rich in knowledge and skill: an exchange between cultures
TO HAVE A BRILLIANT DISH, THE CONTEXT MUST ALSO SHINE, BOTH IN THE WAY IT IS SERVED, IN ITS APPEARANCE, IN THE SENSATION IT EVOKES, AND IN WHAT PRECEDES OR FOLLOWS IT
that defines Oriundi, drawing parallels and connections between tradition and modernity. His menus draw inspiration from pop culture, the heritage of indigenous peoples, idols, partners and significant moments in the chef’s life, promoting the convergence of two cultures not only through their similarities but also through their differences. To complete the culinary experience, he accompanies his dishes with handwritten notes explaining their inspiration and history.
09/11 11/11
RISTORANTE SEVEN LUGANO LUGANO
Growingupinaruralsettinginsouthern Brazil, Manu Bu ara developed a strong sensibility for the products of the earth fromanearlyage.A erworkingwithgreat professionals of international relevance, such as in Italy with the Cerea family and in Denmark with René Redzepi, she focused on the valorization of the resources of her own territory and the direct relationship with small producers.
In 2011, she opened Restaurant Manu, in Curitiba, distinguishing herself for her commitment to reducing waste and promoting sustainability. Her cuisine evokes the bright colours of Brazil’s Atlantic Forest and celebrates its biodiversity. She works exclusively with seasonal, fresh ingredients and 60% vegetables, using modern techniques to transform simple ingredients into sophisticated creations.
Best female chef in Latin America by The World’s 50 Best Restaurants in 2022, according to her the gastronomic experience begins long before the plate reaches the table. Through the Institute bearing her name, founded in 2020, she leads food education initiatives and urban agriculture projects aimed at empowering local communities and improving food security.
KITCHEN IS MORE THAN A CREATIVE SPACE: IT’S A BRIDGE TO CONNECT PEOPLE, TO EDUCATE, TO TRANSFORM. EVERY INGREDIENT I CHOOSE CARRIES A PURPOSE, AND EVERY DISH I SERVE TELLS A STORY
is led to the creation of urban gardens with communities of families sharing the harvestandtothedistributionofhundreds of beehives in homes and on the streets to collect honey almost daily, without any danger because the indigenous bees in southernBrazilarestingless. eyproduce manydi erentvarietiesofhoney,verysour and more liquid than the European one, considered by Manu as a sort of ‘caviar’, a precious and unique ingredient, the protagonistofmanyofhercreations.
12/11
Born in Rio, Rafa Costa e Silva initially saw his future in investment banking, but after graduating with a degree in business administration, he turned his sights to cheffing.
After some interesting experiences around the world, including at Mugaritz in Spain, he decided to go back to Brazil and open the Lasai restaurant in Rio de Janeiroin2014,whichinthelanguageof Basque Country, where he spent much of his education, means quiet: a place where guests can relax and forget the frenetic Rio.
The name fits the style of cuisine, with dishes where vegetables are the stars, using the freshest produce from the sea and the best cuts of meat.
Within a year it received its first star and the second one arrived in 2023. Today it is ranked 7th in the Latin America’s 50 Best Restaurants 2024 list and 28th in the World’s 50 Best Restaurants 2025.
Rafa mixes cooking techniques learnt mainly in the United States and Spain with quality local ingredients to create afresh,rotatingmenuofcontemporary Brazilian cuisine. The restaurant has 10 seats and is considered a pioneer of minimalist, plant-centred gastronomy.
Rafa works with small farmers and local producers, but grows about 40 per cent of his menu in his own gardens, which cover more than 10,000 square metres, where he raises free-range chickens for eggs and grows various vegetables and pulses, ensuring constant changes in the menu. According to him, the gardens are the biggest source of knowledge, providing pure inspiration.
He strongly supports local traders and he is partners with several organic producers in the mountainous region outside the city of Rio de Janeiro. Hisgastronomyisatonceunprecedented, vibrant, light, mature and sensual.
www.quattromani.ch - merlot@quattromani.ch
Every detail counts to achieve an unforge琀琀able taste. Our partner Chef Silvia Manser gives the greatest care for the marriage of our co昀昀ee with the 昀椀nest products from her region. Her signature dishes express the most creativity, to be discovered in her restaurant Truube, located in the heart of Appenzell’s nature.
Un impegno a largo raggio
SOLIDARIETÀ
Insieme per una buona causa
Insieme per una regione forte, con gusto e impegno
SPORT
UBS Kids Cup
MUSICA E SPETTACOLO
Un polo culturale internazionale
IMPRENDITORIALITÀ
Premio al coraggio di innovare
ARTE
Un museo per tutti
Joining forces for a strong region, with enthusiasm and commitment
For more than a decade, UBS has been a proud partner of S.Pellegrino Sapori Ticino, helping to transform a food festival into a renowned European platform that networks people, ideas and cultures. Deeply rooted in the Ticino region, UBS also adopts the same approach in other areas, investing in sports, sustainability, entrepreneurship, education and culture. It is convinced that lasting development stems not only from numbers, but also from the value of relationships. Sapori Ticino is an example of how gastronomy can become a catalyst for cooperation and creativity, connecting people and ideas. UBS is proud to contribute to this festival and, more generally, to the positive development of our region.
A wide-ranging commitment UBSseekstoreplicatewhatSaporiTicino does for gastronomy in many other areas.OurstrongcommitmentinTicino is always driven by the same desire: to foster potential, open up prospects and create sustainable connections. Here are some examples of initiatives implementedbyUBSwithlocalpartners inTicinotoproduceanoticeable,lasting impact in the region.
UBS Kids Cup
cantonal finals in August for a chance to qualify for the national finals at the Letzigrund stadium in Zurich. UBS, the proud main sponsor of Switzerland’s largest youth sports project, is happy to be able to encourage so many young people to engage in physical activity and follow a healthy lifestyle.
Rewarding the courage to innovate Standingbyacompanyalsomeansgiving it visibility. For example by showcasing Ticino companies that create wealth and jobs. That’s why UBS supports the Swiss Venture Club and the Prix SVC, a prize awardedtoleadinglocalcompanies.The event, which was held in Ticino in 2024, is scheduled to return to the region in 2027. It celebrates the importance of an innovative, competitive and resilient industry.
An international cultural hub In just over a decade, LAC (acronym for Lugano Arte e Cultura) has established itself as a prestigious cultural hub in Switzerland and abroad. Companies, conductors and internationally renowned artists take turns to appear on the stage of the Theater Hall night after night. But not only that. The LAC also exports its shows throughout Europe, promoting the Ticino brand. This is all made possible by the vision of farsightedadministrators,thecommitment ofthebestpeopleworkinginthecultural sector, the passion of the population and, last but not least, the support of a sponsor like UBS.
A museum for all
In its three locations – the spacious LAC venues, the historic Palazzo Reali in the city center and the Giancarlo and Danna Olgiati collection space – the Swiss–Italian Art Museum (MASI) organizes a busy calendar of exhibitions, events and cultural mediation activities that make every visit participative and inclusive.
Launched in 2011 with the support of UBS, the UBS Kids Cup project has so far enabled more than 170,000 girls and boys between the ages of 7 and 15 – including about 11,500 children from Ticino–totakepartinrunning,jumping and ball-throwing competitions. The local knockout rounds take place in Ticino between May and June. The best young athletes go forward to the ubs.com/per-la-svizzera
Together for a good cause UBS Helpetica supports targeted charitable projects in the areas of society, the environment, education and entrepreneurship thanks to a portal that brings together people offering and seeking volunteer projects. In Ticino, UBS Helpetica supports the Circo Fortuna association: every year, more than 300 children with social difficulties or mild disabilities have the opportunity to participate in various summer camps and try their hand at different circus disciplines.
rare il panorama fino al Lago
polenta to fine dining. Pure minutes et profiter, à 1’734 m, flâner entre les stands tradi-
1 -
Blick auf den Lago Maggiore vom Monte Gambarogno
View of Lake Maggiore from Monte Gambarogno
Vue sur le Lac Majeur depuis le Monte Gambarogno
2 -
Markt in der Altstadt von Bellinzona
Market in Bellinzona’s old town
Marché dans le centre historique de Bellinzona
3 -
Abendstimmung in der Bucht von Lugano
A magical evening over the bay of Lugano
Crépuscule magique sur le golfe de Lugano
4 - Un brindisi al gro琀琀o ticinese
Ein Hoch auf das typische Tessiner Gro琀琀o
Cheers in a traditional Ticino gro琀琀o
Santé dans un gro琀琀o tessinois
5 -
In den Reben rei昀琀 die Merlot-Traube in der Sonne
In the vineyard, Merlot grapes ripen under the sun
Dans la vigne, le raisin Merlot mûrit au soleil
Massimo Boni has been director of Ente Turistico del Luganese since April 2022, a er more than 20 years of experience in tourism, travel and media at national and international level. He knows the area like the back of his hand, ever since he moved here at the age of 3 from Lake Zurich. What better guide to the wonders of this region?
Where should we start?
Ourterritoryisareferencedestinationfor those seeking experiences that combine nature,sport,culture,foodandwine.And enogastronomy is one of the best points of connection between the tourist and the territory. Cuisine plays an important role in the choice of a destination, as indicated by the Tourism Monitor Switzerland 2023
conducted by Switzerland Tourism. e Lugano region really has a lot to o er: from starred restaurants to the cosy avours of a grotto, there is something for everypalatewithafocusonlocalproducts and sustainability.
From the centre of Lugano, to Capriasca, to Collina d’Oro, in Malcantone, to Morcote,you ndgreatcareandattention in the o er and service everywhere.
How to make choices?
I recommend the “Taste My Swiss City Lugano” tour to discover the city from a local’s point of view and immerse yourself in some o -the-beaten-track places. Or consult Ticinogourmet.ch with the Dine Around proposals to choose the most interesting restaurants. And for gourmet
evenings come in the autumn during S.Pellegrino Sapori Ticino. is year the theme is Brazil, a market in which we are very interested and where we have been promoting ourselves for a year. A great new opportunity to attract new tourists and propose an alternative gastronomic o er to the locals.
What are the reasons that lead tourists to stay in the Lugano area?
Our classic target markets, Switzerland, Italy, Germany and the United States, are looking for Mediterranean air, relaxing andsafe,andourregiono ersanall-round sunny atmosphere. Moreover, we still have many hotels that belong to historic hospitality families and this tradition ensuresaspecialandcharmingwelcome.
ALLA SCOPERTA DELLA REGIONE CON MASSIMO BONI
Da dove partiamo?
Come orientarsi nelle scelte?
Quali sono le ragioni che portano il turista a soggiornare nel Luganese?
luganoregion.com
Massimo Boni ist seit April 2022 DirektordesEnteTuristicodelLuganese, nach über 20 Jahren Erfahrung in der Tourismus-, Reise- und Medienbranche auf nationaler und internationaler Ebene. Er kennt die Region wie seine Westentasche, seit er im Alter von 3 Jahren vom Zürichsee hierher gezogen ist. Gibt es einen besseren Führer zu den Wundern dieser Region?
Wo fangen wir an?
Unsere Region ist ein Referenzziel für alle, die Erlebnisse suchen, die Natur, Sport, Kultur sowie Essen und Wein verbinden. Und die Önogastronomie ist eine der besten Verbindungen zwischen Touristen und der Region. Die Küche spielt eine wichtige Rolle bei der Wahl eines Reiseziels, wie der Tourismus Monitor Schweiz 2023 behauptet.
Die Region Lugano hat wirklich viel zu bieten: von Sternerestaurants bis zu den gemütlichen Aromen eines Grotto, es gibt etwas für jeden Geschmack mit besonderem Fokus auf lokale Produkte und Nachhaltigkeit.
Vom Zentrum Luganos über Capriasca, Collina d’Oro, Malcantone bis nach Morcote, überall findet man große Sorgfalt und Aufmerksamkeit im Angebot und im Service.
Wie kann man sich bei der Auswahl orientieren?
Ich empfehle die “Taste My Swiss City Lugano” Tour, um die Stadt aus der Sicht eines Einheimischen kennenzulernenundeinigeOrteabseits der ausgetretenen Pfade zu entdecken. Oder konsultieren Sie Ticinogourmet. ch mit den Dine Around Vorschlägen, um die interessantesten Restaurants auszuwählen.
Und für Gourmet-Abende kommen Sie
im Herbst während der S.Pellegrino Sapori Ticino. Dieses Jahr ist das Thema Brasilien, ein Markt, an dem wir sehr interessiert sind und für den wir uns seit einem Jahr bewerben. Eine großartige Gelegenheit, um neue Touristen anzuziehen und den Einheimischen ein alternatives gastronomisches Angebot zu unterbreiten.
Was sind die Gründe, die Touristen dazu bewegen, in der Region Lugano zu bleiben?
Unsere klassischen Zielmärkte Schweiz, Italien, Deutschland und USA suchen mediterranes Flair, Entspannung und Geborgenheit, und unsere Region bietet eine rundum sonnige Atmosphäre.
Außerdem gibt es bei uns noch viele Hotels, die historischen Gastwirtsfamilien gehören, und diese Tradition garantiert einen besonderen und charmanten Empfang.
Quelles sont les raisons qui poussent les touristes à séjourner dans la région de Lugano?
Par où on commence?
Comment faire les choix ?
In the heart of Switzerland’s Italianspeaking region, where the sun shines generously, the climate is Mediterranean, and life moves at a pace that invites you tosavoureverymoment,Ascona-Locarno a rms its place as a premium destination in2024.Nestledbetweenlakes,mountains, and valleys, the art of good living unfolds here in its most authentic form. Butit’snotonlynaturethatsetsthisregion apart: Ascona-Locarno is also celebrated for its world-class hospitality and exceptional cuisine. Its hotels rank among the nest in Switzerland, as con rmed by the prestigious list “ e 150 Best Hotels in Switzerland”. Here, sophistication, authenticity, and a deep connection to nature blend into a truly enriching stay. Culinary excellence is another hallmark of Ascona-Locarno. Top-tier restaurants with award-winning chefs - led by the exceptional Marco Campanella, named Chef of the Year 2025 by Gault&Millau -showcase Ticino’s culinary art at the highest level. From traditional grotti to gourmet temples, a sensory journey awaits, making Ascona-Locarno an irresistible destination for food lovers.
Christa Rigozzi, recently honoured with the Swiss In uence Award and presenter of the ‘Best Hotels in Switzerland’ gala, is representative of this spirit. She has been the o cial ambassador for the dolce vita in Ascona-Locarno for ten years: not just a familiar face, but a true source of inspiration. With her infectious enthusiasm and deep connection to the region, she best embodies the art of living made up of beauty, naturalness and passion that characterises every corner of the region. Her enthusiasm is infectious andherwordsre ectwhatmakesAsconaLocarno so special: “Tenyearsasanambassador?Anincredible
honour! Every moment has come from the heart. is role is more than just a title, it’s a way of life. When I rst visited AsconaLocarno, I immediately felt a special energy. e perfect blend of nature, culture, delicious food, and warm-hearted people completely captivated me.
Over the years, the region has evolved, yet it has stayed true to its essence: its love for tradition and its deep respect for nature.
Mydolcevitatoday?It’sallaboutbalance:a walk through the forests of Cardada, lunch in a grotto in the Maggia Valley, a sunset along Ascona’s lakeside promenade.
My favourite spot? Without a doubt, the Verzasca Valley: the vibrant green, the sound of rushing water, that unmistakable magic. And of course, the promenade— always romantic, always inspiring. And when it comes to food? I love polenta with mountain cheese and porcini mushrooms. Paired with a glass of local Merlot wine, it simply tastes like home. Ascona-Locarno isn’t just a holiday destination. It’s a way of life - an invitation to slow down, to savour, and to discover the true avour of dolce vita, one moment at a time.”
ASCONA-LOCARNO: PREMIUM DESTINATION TRA ECCELLENZE E DOLCE VITA
Im Herzen des italienischsprachigen Teils der Schweiz, wo die Sonne in Fülle scheint, das Klima mediterran ist und der Lebensrhythmus zum bewussten Geniessen einlädt, präsentiert sich Ascona-Locarno auch im Jahr 2024 als Premium Destination. Eingebettet zwischen See, Bergen und Tälern, entfaltet sich hier die Kunst des guten Lebens in ihrer wohl authentischsten Form. Doch nicht nur die Natur macht die Region so einzigartig: AsconaLocarno steht auch für erstklassige Gastfreundscha und herausragende Kulinarik. Die hiesigen Hotels zählen zu den besten der Schweiz – wie die renommierte Liste „Die 150 besten Hotels der Schweiz“ bestätigt. Bei einem Aufenthalt verschmelzen Ra nesse, Authentizität und Nähe zur Natur harmonisch ineinander.
Auch kulinarisch setzt Ascona-Locarno Akzente. Spitzenrestaurants mit ausgezeichneten Küchenchefs, allen voran der herausragende Marco Campanella,
von Gault&Millau zum „Koch des Jahres 2025“ gekürt, bringen die Tessiner Kochkunst auf höchstem Niveau zur Geltung. Von traditionellen Grotti bis zu Gourmettempeln erö net sich eine kulinarische Entdeckungsreise, die alle Sinne begeistert. Ein weiterer Grund, AsconaLocarno als Reiseziel zu wählen.
Stellvertretend für diesen Geist steht Christa Rigozzi, kürzlich mit dem Swiss In uence Award ausgezeichnet und Moderatorin der Gala «Die besten Hotels der Schweiz». Seit zehn Jahren ist sie o zielle Botscha erin für die Dolce Vita in Ascona-Locarno: nicht nur ein bekanntes Gesicht, sondern eine wahre Quelle der Inspiration. Mit ihrem ansteckenden Enthusiasmus und ihrer tiefen Verbundenheit zur Region verkörpert sie am besten die Lebenskunst aus Schönheit, Natürlichkeit und Leidenscha , die jeden Winkel der Regionprägt.IhreBegeisterungistansteckend, in ihren Worten spiegelt sich, was Ascona-Locarno so besonders macht: „Zehn Jahre als Botscha erin? Eine grosse Ehre! Jeder Moment war Herzenssache. Diese Rolle ist für mich mehr als ein Titel – sie ist meine Lebensart. Als ich das erste
Mal nach Ascona-Locarno kam, spürte ich sofort diese besondere Energie. Die perfekte Mischung aus Natur, Kultur, gutem Essen und herzlichen Menschen hat mich verzaubert.
InalldenJahrenhatsichdieRegionweiterentwickelt – und doch ihre Seele bewahrt: ihre Liebe zur Tradition, ihr Respekt für die Natur. Meine Dolce Vita heute? Das ist Balance: ein Spaziergang durch die Wälder von Cardada, ein Mittagessen in einem Grotto im Maggiatal, ein Sonnenuntergang an der Seepromenade von Ascona.
Mein Lieblingsort? Ganz klar das Verzascatal: das intensive Grün, das Rauschen des Wassers, diese besondere Magie. Und natürlich die Seepromenade – immer romantisch, immer inspirierend. Und kulinarisch? Ich liebe Polenta mit Alpkäse und Steinpilzen. Dazu ein Glas regionaler Merlot – das schmeckt nach Heimat.
Ascona-Locarno ist für mich mehr als ein Ferienort. Es ist ein Lebensgefühl. Eine Einladung, langsamer zu werden, zu geniessen und den authentischen Geschmack der Dolce Vita Schritt für Schritt zu entdecken.“
ASCONA-LOCARNO : DESTINATION PREMIUM ENTRE EXCELLENCE ET DOLCE VITA
Nach den erfolgreichen vergangenen Ausgaben, kehrt Salute con Sapore 2025 mit neuem Elan zurück und bestätigt somit die gelungene Partnerscha zwischen Sapori Ticino und dem Ente Ospedaliero Cantonale (EOC). Eine in ihrer Art einzigartige Veranstaltung, welche die Verbindung zwischen Gesundheit und Genuss feiert – zwei Bereiche, die engmiteinanderver ochtensind. DieimJahr2019insLebengerufene Initiative, hat sich im Laufe der Jahre zu einem Sinnbild für einen innovativen Ansatz in der Spitalküche entwickelt, bei dem die Patientenbetreuung mit der Freude am guten Essen vereint wird. Auch bei der diesjährigen Austragung stehen die Küchenchefs von EOC im Mittelpunkt: sie werden zu wahren Botscha ern des kulinarischen Wohlbe ndens und führen die Gäste mit Kreativität und Leidenscha auf
einera niertekulinarischeReise–geprägt von schmackha en Gerichten, eleganter Präsentation und Zutaten von höchster Qualität,o regionalerHerkun undsorgfältig ausgewählt aufgrund ihrer gesundheitsförderndenEigenscha en. Salute con Sapore basiert auf jener Philosophie, die das EOC seit jeher leitet: einer ganzheitlichen Betreuung des Patienten, in der die Ernährung eine zentrale Rolle für die Gesundheitsförderung spielt. Dank dem Zusammenspiel spezialisierter Fachpersonen – wie Diätassistenten undErnährungsexperten–bietetdasEOC eine gesunde, ausgewogene und nachhaltige Küche an, die weder auf Genuss noch aufKreativitätverzichtet. Besonderes Augenmerk gilt zudem der Nachhaltigkeit: Auch dieses Jahr ist das Engagement zur Herabsetzung von Lebensmittelverschwendung integraler Bestandteil der Veranstaltung. Die Ausgabe 2025 verspricht wiederum ein multisensorielles Erlebnis, bei dem Gesundheitsbewusstsein und kulinarische Ra nessezueinemunvergesslichenAbend imZeichendesGenussesverschmelzen.
ascona-locarno.com/outdoor
Dive into the natural beauty of the Ascona-Locarno region, home to over 1,400 km of scenic hiking trails. Wander through majestic mountains, lush valleys and stunning lake views - an unforgettable adventure awaits!
Today, there are personal assistants for just about everything: fitness, travel, cooking,wellness.Butfewcanoffersuch a passionate and authentic overview as Ticino Gourmet. The website www.ticinogourmet.ch and its social media channels are a real compass for those who want to explore Ticino through experiences of taste, culture and nature. A journey rich in flavors, emotions and local stories. Every valley and every region has something to tell: traditional cheeses and cured meats, homemade breads, local wines and beers, spirits, typical desserts such as breadcakeorpanettone.Fromtrattorias to crotti, from inns to wine cellars, every corner of Ticino offers culinary experiences to enjoy and share. In addition to recipes handed down over time, Ticino cuisine is being renewed thanks to chefs and producers who know how to reinterpret tradition with creativity and a deep respect for the territory.Aperfectbalancebetweenpast and present. Not everyone knows that Ticino was also one of the birthplaces of the European gastronomic culture as early as the mid-1400s, when Martino de Rossi, considered the world’s first modern chef, lived in the village of Torre in the Blenio Valley. After gaining extensive experience in his homeland as head of the rectory of the hospice of S. Martino Viduale, he revolutionised the cuisine and tastes of the time. He became a sought after figure in the kitchens of many Italian courts, including those of the Sforza family, Cardinal Trevisan, known as “Cardinal Lucullo” for the opulence of his
banquets, and as the secret chef of two popes, Paolo II and Sisto IV, and the Milanese condottiere Gian Giacomo Trivulzio. Who better than Maestro Martino, with his experience, to advise local and foreign tourists on choosing a restaurant? Martino has all the credentials to communicate a territory that has always been a crossroads of people and products since ancient times, becoming the cradle for the development of modern food and wine. Thanks to artificial intelligence, MarTIno has become TG’s personal assistant for a truly unique food and wine journey, providing ideas on the best gastronomic and wine destinations and valuable travel tips to help organise a culinary adventure in Ticino in the mosteffectiveandexcitingwaypossible. Preparelotsofquestionsandletyourself be taken on a tasty journey!
ENOGASTRONOMICA
LOCALE
Agua Lugano
AiGiardinidiSassa-VillaSassa Lugano
AnticaOsteriadelPorto Lugano
Argentino Lugano
Badalucci Lugano
BigattHotel&Restaurant LuganoParadiso
CantinettaBalmelli Lugano
CalaMelide Melide
Ciani Lugano
DellaTorre Morcote
FlamelRestaurant&MixologyBar Lugano
GrandCaféalPorto Lugano
GrottoValletta Lugano
IlBottegonedelVino Lugano
KurhausCademarioHotel&SPA Cademario
LaDispensa Lugano
LagoSwissDiamondHotel VicoMorcote
LaPalma Bissone
LaSorgente VicoMorcote
LaVeranda-HotelSplendideRoyal Lugano
LeRelais-GrandHotelVillaCastagnola Lugano
Mary Lugano
Meta LuganoParadiso
Moncucchetto Lugano
Olimpia Lugano
Orologio Lugano
PiccoloVigneto Viganello
PrincipeLeopoldo Lugano
ResortCollinad’Oro
AgraLugano
RistoranteAlFaro LuganoParadiso
SevenLugano Lugano
Vicania
VicoMorcote
LocandaSanSilvestro Meride
OsteriaEnotecaCuntitt CastelSanPietro
Origini
MorbioInferiore
VecchiaOsteriaSeseglio Seseglio
BluRestaurant&Lounge Locarno
Bottegadelvino Locarno
CaesarBrissago-SunstarBrissago Brissago
Corippo Albergo Di昀昀uso Corippo
DaValentino Locarno
GrottoValmaggese Avegno
LaBaia Locarno-Muralto
LaBottegadelGusto Locarno
LaFontanaRistorante-HotelBelvedere Locarno
L’approdo Minusio
LocandaBarbarossa-CastellodelSole Ascona
LocandadelSole Ascona
LocandaLocarnese Locarno
Osteriadell’Enoteca Losone
Perbacco Locarno
RistoranteAlLagoRomantik
HotelCastello-Seeschloss Ascona
RistoranteCentraleLosone Losone
SevenTocToc Ascona
SevenEasy Ascona
SevenRiva Ascona
3Vie
Motto-Blenio
AnticaOsteriadelCarlin Claro
Bistro’3544 Lumino
DaGiacinto Iragna
LaPerla S.Antonino
LocandaMarco Bellinzona
LocandaOrico Bellinzona
RistoranteInternazionale Bellinzona
RistoranteVecchiaSosta Airolo
AziendaAgricolaBianchi Arogno
CantinaMonti Cademario
Matasci
Tenero
Tamborini Lamone
TenutaCastellodiMorcote VicoMorcote
CantineeTerreniallaMaggia Ascona
Vinattieri Ligornetto
Intheworldoffoodservice,qualityisnot just a choice-it’s a necessity. Galbani, a market-leadingbrandwithover140years of history, knows this well. Its Galbani Professionale line supports chefs, pizza makers,andculinaryartisanssinceyears, o ering top-quality products, targeted innovations, and culinary solutions that simplify daily work.
Founded in 1882 by Egidio Galbani in Ballabio, the company has become a symbol of Italian dairy excellence worldwide. With more than 140 years of history, Galbani has successfully combined tradition and innovation, bringing iconic products like Bel Paese cheese and Santa Lucia mozzarella to tables everywhere.
In Switzerland, Galbani has been present since 1950. Since then, its products have become an integral part of the local gastronomic culture, helping to spread the Italian taste and creating a lasting bond with Swiss consumers.
Today, Galbani remains a benchmark in the Swiss dairy sector, synonymous with
quality, trust, and a passion for good food. A story that unites two culinary traditions - Italian and Swiss - in a blend of authentic avors.
From carefully selected fresh milk to cutting-edge production processes, Galbani Professionale guarantees topquality cheeses, dairy products, and cured meats. Among them stands out Mozzarella Fiordilatte Vallelataan essential ingredient for re ned dishes. Made with 100% Italian milk and a production process that preservesitsfreshnessandauthentic taste, this mozzarella o ers perfect stretchability, a so texture, and a delicate avor - ideal for enhancing any recipe.
Mozzarella Fiordilatte Vallelata is also the perfect ally in pizzerias: for those seeking an authentic taste experience on gourmet pizzas, it’s the ideal choice, especially a er baking.
anks to its creaminess and freshness, it remains so and enveloping, enhancing the avor of other ingredients without overpowering them.
Galbani Professionale is not just for pizzerias - its products are also perfectly suitedforgourmetcuisine. Mascarpone, ricotta, and gorgonzola are ideal for refined, creamy, and delicately flavored dishes and desserts, perfect for tiramisu and original creations. The dessert preparation range offers practical, high-quality solutions for sweet temptations. Not to mention the cured meats, with a wide selection including hams, mortadella, salami, and cold cuts made from the finest carefully selected pork. Perfect for enriching appetizers, sandwiches, or gourmet dishes.
With Galbani Professionale,everydetail is designed to o er the best to culinary professionals.Becauseagreatdishalways starts with a great ingredient.
L’ECCELLENZA A SERVIZIO DELLA CUCINA PROFESSIONALE
Galbani: Oltre 140 anni di passione e qualità
Mozzarella Fiordilatte Vallelata,
Qualità senza compromessi
Ingredienti d’eccellenza per l’alta gastronomia
Mascarpone, ricotta & gorgonzola
preparazioni per dessert
Galbani Professionale
180 years of Swiss edible oil production: what is the secret of this long success?
Our 180-year success story lies in our uncompromisingdedicationtoqualityand in the widest product range on the Swiss market. ese two points, combined with our distinct exibility in the search for solutionsandtheconsequentestablishment of long-standing partnerships with our customers, have supported us over the years,andmadeusatrustedpartnerforthe retailtrade,industryandgastronomy-also andespeciallyinTicino.
Looking to the future: Sabo is the exclusive Swiss partner for the multiawarded Barbera olive oil from Sicily. What added value does this partnership o er to Swiss gastronomy (particularly in Ticino) and what long-term vision do you follow?
OurdistributionpartnershipwithBarbera allows us to bring a range of high-quality olive oils, already successfully established in retail, directly to the most demanding HoReCa sector. We thus bring the quality and long tradition of this renowned producerdirectlytochefsandtheirguests focused on these aspects.
If tables could talk! Especially the tables on Piazza Riforma in Lugano. How many famous and common people theyhavewelcomed,howmanytastesand skills, and how many changes in the last 40 years.
Speaking for them is Guido Sassi’s new book, Dietro le quinte: Tavole, segreti e passioni di una Lugano sparita. To be published shortly, the author paints a fresco of his Lugano with a ection and nostalgia, revealing details of unforgettable moments experienced rst-hand during his long career. His heart has always beaten for Lugano and always in Piazza Riforma. A restaurant entrepreneur for over 40 years, he has a passion for conviviality and hospitality in his DNA. His father worked in the hotel industry and his culinary initiation came from the women of the house: his grandmothertaughthimthevalueoftime in the kitchen, his mother the audacity in using ingredients and his aunt Candida, with her restaurant in Campione d’Italia, de nitively showed him cooking as a true art form. e passion soon turned into a long professional adventure. It was in 1981 when he took over Olimpia, a historicrestaurant in Lugano’s Palazzo Civico. Since then, he has never stopped. A er opening and managing several restaurants, including the Federale and the Piccolo Federale, to name a few, he is now the owner of the Sass Café, still in Piazza Riforma. He has seen generations of thinkers, politicians, intellectuals and ordinary people pass because his tables were places to meet and discuss. With his newbook,heo ersajourneybackintime through authentic avours, when Lugano smelled of bread and vanilla, through the streets of the city center, when there were not yet the big international names
in fashion and the invasion of fast food, when elegance was simplicity, when there was time to tell and listen, when the seasonsmarkedfamilytraditions.Witness the ups and downs of a di cult world like catering, where it takes perseverance and commitment, not improvisation, he tells so as not to let us forget.
Supporting companies, entrepreneurs and individuals since 1960.
昀椀scale, aziendale, immobiliare e digitale in oltre 90 giurisdizioni nel mondo.
Tax, business, real estate and digital consultancy services in more than 90 countries.
is year, FOFT (Federazione OrtoFrutticola Ticinese) celebrates its 88th anniversary. It was founded on June 7, 1937, to respond in a forwardthinking and e ective way to the need to commercialize and coordinate vegetable production in Ticino. Today, just as then, theCooperative—chairedbyAliceCroce and directed by Marco Bassi - actively promotes and protects the Ticino’s horticultural sector, ensuring its future. To mark the anniversary, an open house event was held in April, featuring company visits, recreational moments, a general assembly, and a gala dinner. e 88th anniversary was celebrated because ipping the number reveals a double in nity symbol — representing a journey with the ambition of being “in nite,” oriented toward a future full of projects. e second in nity symbol also expresses in nite gratitude to all those who have helped make this extraordinary path possible.
e Cooperative — rough its own trade company TIOR SA supports producers from the planning phase and varietal selection to planting and harvesting, with a strong focus on research and innovation. Tomatoeshavealwaysplayedaleadingrole inTicino’sproduction,whichalsoincludes zucchini,eggplants,cucumbers,springand autumnsalads,andmuchmore.
Crossinvest Locarno SA
Piazza Grande 20
CH - 6600 Locarno
Crossinvest SA
Corso Elvezia 33
CH - 6900 Lugano
Crossinvest Zürich AG
Gartenstrasse 14
CH - 8002 Zürich
e Mercato del Pesce in Lugano brings the best of the sea to your table every day.
What is its strength? Let’s nd out with Stefano Cantaluppi, CEO of the company.
Freshness,ofcourse!Wearereadytoo er and provide our customers with the best sh at the most attractive prices. And not justfresh sh,butmuchmorebesides.We want to stay one step ahead with quality products, but above all we want to build friendships with our customers, both private clients and restaurants. is is our philosophy and the point of pride for our company, which for decades has based its business on nding the best suppliers on the market to give its customers the best possible service at the right price, just as you would do for a friend. A er all, the Mercato del pesce is a guarantee of reliability: professionalism that translates into careful evaluation of food, punctual order management and the age-old pleasure of serving with a smile those who, day a er day, rely on its services.
How do you communicate your philosophy?
Customer relationships are essential, and sometimeswewanttogobeyondasimple sales relationship. is is precisely what motivated us to organise an informal day on 9 June, attended by over 50 chef friends from Ticino, with a visit to Né’s headquarters in Liguria. Everyone present was able to appreciate the great and meticulous organisation behind the fairness and cordiality shown by the sales sta every day: state-of-theart food storage facilities, top-quality goods delivered daily and logistics that enable bars, restaurants and hotels to be served in record time. All with a smile
on our faces and in a spirit of friendship, as the conclusion to the day’s visit, where we organised a convivial lunch with all the chefs at the Chiavari Yacht Club, thus celebrating the spirit and mission of the company.
Quale è il punto di forza? Scopriamolo con Stefano Cantaluppi, CEO dell’azienda.
Come comunicate la vostra filosofia?
It’magic since 2002! A magical journey that began 23 years ago and which, year after year, has turned into a fantastic and well-established reality. Since then, every summer, between July and August, artists from all over the world arrive in Vallemaggia offering joy, fun and light-heartedness on the stages of the most beautiful and evocative squares in the valley. Big names from the blues and blues-rock world, such as Status Quo, Robben Ford, Uriah Heep, Albert Lee, Keb’ Mo’, Manfred Mann, Philipp Fankhauser, Colosseum, Duke Robillard, Tommy Castro, Nine Below Zero, Dana Fuchs, and many others, gave exceptional performances that will remain in the memory of those who attended. The original combination of quality music and impressive scenery has allowed the event to definitely carve out a place for itself among the region’s major music festival, becoming a mustattend event for music and culture lovers.
Progettiamo strutture sportive che facilitano la partecipazione alla vita sociale della comunità. I nostri spazi sono pensati per valorizzare il territorio e per le generazioni future, con l'obiettivo di rispettare e abbracciare i valori di tutti.
Gastronomic experiences are an integral part while traveling. Many experts consider “food&wine” a key aspect of the marketing strategy of tourism. Enogastronomy also remains one of the most important factors in choosing a holiday destination for travelers from around the world. Based on these beliefs, Davos Klosters Tourism, some of the best local culinary hotels, and Sapori Ticino have joined forces to create an enogastronomic festival to showcase Davos-Klosters beyond its sporting activities. us, “Davos Klosters Fine Dine” was born, an event aimed at promoting the destination from a food and wine perspective turning the lights on the local gastronomic o er. With a team of French chefs alternating for the six o cial evenings of the rst edition, scheduled from March 20th to April 2nd, 2026, and the support of some of the best local venues such as the AlpenGold Hotel, Grandhotel Belvédère, Grischa Hotel, Waldhuus Hotel, Seven Alpina Klosters, and Restaurant Extrablatt (Kongress Hotel), we are con dent that the Festival will put Davos Klosters on the Swiss food and wine map, sparking interest among tourists, second home owners or the trade press.
UNA NUOVA META SVIZZERA SULLA MAPPA GASTRONOMICA
In the middle of the natural metropolis of Davos, on the edge of the forest, slightly elevated above Lake Davos, the AlpenGold Hotel surprises with alpine and cosmopolitan values – a home away from home, with time and space for new perspectives.
Discover our culinary highlights:
-LA MUÑA – Culinary Greetings
from Japan and Peru *
-atelier VERT – Regional. Creative. Vegetarian.
-SAPORI – Italian Culinary Classics
-Chesse Factory – Cheese Between Tradition and Creativity
-Nuts & Co. Lounge Bar – Relaxation and Flavor
-Le Fumoir – Late-Night Indulgence
e Grandhotel Belvédère in Davos – an icon of alpine hospitality since 1875 and hotspot of the annual World Economic Forum. Once home to royals, artists, and thinkers, today it welcomes guests with luxurious comfort, exceptional cuisine, and revitalizing wellness. Elegant rooms and suites blend historic grandeur with modern design. Ideally located near the Congress Center, nature, and ski slopes, the Belvédère is the perfect place for memorableexperiencesintheSwissAlps.
BASLERSTRASSE9 7260DAVOSDORF INFO@ALPENGOLDHOTEL.COM
PROMENADE89 7270DAVOS DAVOS.BELVEDERE@HRG-HOTELS.COM
AtHotelGrischa,wecreateaplacewhere you feel instantly at home. Located in the heart of Davos, with perfect access for both train and car arrivals, Grischa is more than a hotel—it’s a story. Built with passion by the Parrée family in 2011, it transformed two historic buildings into a space where modern design meets heartfelt hospitality.
Our 4-star superior hotel is a haven for those who love the mountains and life’s finer moments. Skiers, bikers, and adventurers find everything they need here, while food lovers indulge in our five distinct restaurants. Whether you’re seeking connection, celebration, or simply a moment to pause, Grischa is a place where experiences come alive.
At the heart of Davos, Kongress Hotel blends elegance with Alpine charm. Perfectly placed for business and congress guests, we are equally a haven for leisure travelers:summerbringspanoramichiking trails and invigorating outdoor pursuits;
winter o ers pristine slopes for worldclass skiing. Our prime location ensures e ortless access to the town’s highlights. Savour the artistry of Extrablatt, our celebrated à la carte restaurant, among the mostdistinguishedinDavos.
TALSTRASSE3 7270DAVOSPLATZ INFO@HOTELGRISCHA.CH
PROMENADE94 7270DAVOS-PLATZ INFO@HOTELKONGRESS.CH
Mountain Resort and Chalet-Hotel Waldhuus Davos welcomes guests to an elegant alpine retreat, nestled at the edge of the forest and close to ski slopes, cross-country Ski trails and the Davos Golf course. The perfect base for active days, relaxation at the hotel’s own wellness area and cozy evenings. Ideal
for families, connoisseurs and active guests alike. Culinary delights await in the refined Restaurant, while the hotel bar serves crafted cocktails by Dionisio, participant in Switzerland’s Bartender of the Year. Warm chalet charm meets authentic Swiss hospitality in the heart of Davos.
“Just steps from ski li s and the railway station, Seven Alpina Boutique Hotel is the perfect place to begin your adventure. Relax in cozy mountain-chic rooms or spacious suites, and start your day with a delicioushomemadebreakfast.Unwindin the SPA with sauna and pool to recharge
your batteries a er a day in the fresh air. Enjoy local and Mediterranean avours at RestaurantPeakand,inthecoldermonths, tastefondueandracletteinourtraditional Stubä. Whether you are passionate about winter sports or escaping the summer city heat, your mountain retreat awaits.”
MATTASTRASSE58 7270DAVOSPLATZ WALDHUUS@MOUNTAIN-RESORT.CH
BAHNHOFSTRASSE1 7250KLOSTERS ALPINA@SEVEN.CH
On 10th June at the Swiss Consular Residence in Sao Paulo, hosted by the Consul of Switzerland Pierre Hagmann, in the presence of Fabien Clerc, Director of Swiss Tourism Brazil, the top management of SWISS Brazil, with the support of Lugano Region, UBS Brazil and the Sanpellegrino Group, the 2025 edition of S.Pellegrino Sapori Ticino was launched, dedicated to Brazilian gastronomic culture.
It was a very successful evening, an important relational moment that made it possible to communicate the peculiarities of our territory to a large audience of journalists, influencers, tour operators and various Brazilian personalities.
The Festival has always aimed to establish a true cultural exchange with food and wine as a means of promoting a destination.
During the presentation, Dany Stauffacher, CEO of S.Pellegrino Sapori Ticino, did not hide his enthusiasm and joy at having managed to organise such a special edition: ‘I’m happy to have brought a little bit of Ticino to Brazil. Switzerland and Brazil have deep historical relations. Brazil is the main economic partner, and not only that, in Latin America. So there are also great opportunities for collaboration to attract tourists. And food and wine is the beating heart of hospitality, which is why I always try to create synergies between food and wine, hotellerie, culture and landscape, thanks also to the support of Ticino Turismo and the Ascona-Locarno tourist board, and all the Festival partners. This edition will even more strongly develop the link between gastronomy and tourism. Brazilian chefs arriving from the end
of September will stay longer in our territory and will have the opportunity to get to know it and become its best ambassadors”.
The evening, which from a gastronomic pointofviewproposedaBrazilian-Swiss fusion and showcased some excellent wines from our region, was enriched by pleasant Brazilian music played by some members of the Banda dos Curumins, an educational project of the Casa dos Curumins, the non-profit association founded in 2005 by the Swiss-Brazilian couple Alberto and Adriana Eisenhardt.
e Casa dos Curumins Association is a non-pro t, non-governmental organization with no religious or political a liations that promotes the social and culturalinclusionofchildren,adolescents, young people, and the elderly in socially vulnerable situations in the southern part of São Paulo, Brazil, through recreational and educational activities.
Foundedin2005bySwiss-Braziliancouple Alberto and Adriana Eisenhardt with the aim of providing a concrete response to children and young people—millions of whom are relegated to the margins of Brazilian society—to overcome poverty, injustice, and social inequality, it now welcomes 600 children, from rst months oflife,youngpeople,andadolescents,and provides assistance to their families. In addition, the Casa o ers social and recreational activities such as choral singing,dancing,gymnastics,andcultural visits to more than 100 elderly people.
Over the years, Casa dos Curumins has become a large family; with the support of many friends and partners, it has had a signi cant impact on the lives of many children and young people, o ering role models and initiatives that enable them
to fully realize their aspirations in healthy and beautiful environments.
Everyone is o ered the opportunity to make real and lasting changes, which extend to our families and communities. One highly successful project is Banda dos Curumins: created in 2013, it consists of 16 musicians who form the various sections of percussion, wind instruments, harmony, and vocals. It is a cultural, educational,andartisticexperiencewitha signi cantsocialimpactandinternational reputation.
www.casadoscurumins.org
Per un piatto stellato servono ingredienti d’eccellenza.
Per l’informazione anche.
On 1 July 1965, a man from Ticino who has always lived and breathed the region’s culinarytraditionsbeganhisapprenticeship as a chef: Guerino Coldesina. Today, 60 years later, visitors to Bedretto can still enjoyhisdishesatLocandaOrelli.Awhole life spent at La Palazzina in Mezzovico, many trips to Asia, Sri Lanka, Singapore andManilatoteachSwisscuisineandshare itsspecialities.
Where did your great passion for cooking come from?
Ithasalwaysbeenpartofme,inmyDNA. I was in uenced by the women in my family, my grandmothers and my mother, and I decided to study to become a chef precisely to help my mother. My father andmygrandfathertradedhorses,sothey didn’t have time. And my wife Giovanna has been by my side for 45 years. Today, a er so many years, I could even stop, but the enthusiasm that friends like Dany Stau acher give me pushes me to continue. And I am happy to have passed on the same passion to my son Francesco.
What advice would you give to a young guy who wants to become a chef? Listen, listen and listen again. And then steal the job. And, of course, you have to beconvincedofwhatyouwanttodo.Every chef in the kitchen can be a king, but it takes a lot of determination. Cooking is like a woman: they are all beautiful, but di erent, so you must be very exible. It takesalotofexperience;youhavetotravel and experiment. I’ve lost count of how manyrisottosI’vemade,howmanysaddles of venison or frogs I’ve cooked, how many vol-au-vents I’ve baked, and I don’t know how many more I’ll make! One thing I’m sureof:younevergrowoldatthetable,and traditionwillalwayshaveafuture.
PROFESSIONE CUOCO: UN’ARTE PER LA BELLEZZA DELLA TAVOLA
Da dove è nata la sua grande passione per la cucina?
Cosa suggerisce a un giovane che vuole intraprendere la professione di cuoco?
S.Pellegrino Sapori Ticino welcomes Ivan Trezzini, the new Director of the Interprofessione della Vite e del Vino Ticinese (IVVT) and Ticinowine. An important acquisition for a sector so closely linked to the history and identity of Ticino.
Withyourvastexperienceinmarketing, communication and promoting the Ticino agri-food sector, how do you intend to promote the rich wine heritage of our region?
A er more than ten years in the Ticino agri-food sector, being able to focus on wine today, the symbol and strong point of our enogastronomic tradition, is an honour and a great responsibility. I rmly believe that our wine is now interesting and mature than ever before and that we should be proud of it! It is a unique heritage that deserves to be valued and appreciated, both within and beyondtheregion’sborders.Forme,wine is pure emotion. It is the scent of our land, family stories, landscapes, and the pleasure of being together. It is a living culture, the result of skilled work, which deserves to be narrated and experienced in all its authenticity, capable of giving us unforgettable moments.
Our goal is to help it express itself even more powerfully, through projects that combine quality, culture, storytelling and local pride. We want to contribute to making it known to those who have not yet discovered it, and to making it rediscovered by involving more those who have always lived in the territory. WewillaimtostrengthentheTicinowine brand and create new experiential activities that link wine to other areas in which Ticino excels: cuisine, culture, active tourism, hospitality, nature and
sustainability. All this will be done in closecollaborationwiththesupplychain, the restaurant industry, the tourism sector and institutions. I can’t wait to tell you all about it together with Dany, the S.Pellegrino Sapori Ticino team, our producers, sommeliers and everyone who puts their passion, expertise and heart into their work every day. Happy SPST 2025 to everyone!
IL
mentare ticinese, come intendi promuovere la ricchezza enologica del nostro territorio?
Con la tua ricca esperienza nel marketing, nella comunicazione e nella valorizzazione della filiera agroali-
Ogni de琀琀aglio è fondamentale per o琀琀enere un gusto indimenticabile. È quello che fa Silvia Manser, la nostra chef partner, che con meticolosa cura abbina i nostri ca昀昀è con i migliori prodo琀琀i della sua regione. Pia琀琀i straordinariamente fantasiosi, da scoprire nel suo ristorante Truube, nel cuore della natura del Canton Appenzello.
s.pellegrinosaporiticino
Charming locations, great names of the national and international cuisine, a 19-year history of success. For the 2025 edition, S.Pellegrino Sapori Ticino will host six of Brazil’s most important chefs from some of the most acclaimed and award-winning restaurants, but that’s not all. A program with many appointments designed for all palates. From the official dinners in the best restaurants and hotels of the Canton Ticino, passing through the Dìner au château and the Lounge evening. Many gourmet occasions to taste real masterpieces of cuisine.
GRAND OPENING AND FINAL PARTY chf 250.OFFICIAL NIGHTS chf 320.DÎNER AU CHÂTEAU chf 250.LOUNGE EVENING chf 100.-
For booking and event tickets please contact: info@saporiticino.ch
1. DANIEL ORTIZ
TENUTA CASTELLO DI MORCOTE
2. GIOVANI BORTOLOZZO
TENUTA CASTELLO DI MORCOTE
In the magni cent setting of the Tenuta Castello di Morcote, surrounded by terraced vineyards, olive groves, wide pastures and woodlands, within the walls of Morcote Castle, built in the 15th century and considered one of the most beautiful in Switzerland, a Dîner au Château with a Brazilian theme will take place. An evening where the vibrant spirit of Brazil meets the elegance of Ticino in a world of unique aromas and avours, thanks to Daniel Ortiz, chef at Tenuta Castello di Morcote and sous chef Giovani Bortolozzo, both Brazilians. In a fairytale setting, combining tradition and creativity, they will transform every dish into a true sensory journey with wines from the Tenuta, a 150-hectare organic farm and winery located on a promontory entirely surrounded by Lake Ceresio.
Strada al Castel 28, 6921 Vico Morcote
1. MARCO VENERUSO HOTEL SPLENDIDE ROYAL, LUGANO
2. MICHELE FORTUNATO FOUR SEASONS HOTEL DES BERGUES, GENEVA
3. DAMIÁN CARINI BÜRGENSTOCK
RESORT LAKE LUCERNE, OBBÜRGEN
4. MIKE WEHRLE BÜRGENSTOCK RESORT LAKE LUCERNE, OBBÜRGEN
An appointment not to be missed at the Hotel Splendide Royal for the Grand Opening of the Festival starring the Swiss Deluxe Hotels. The nineteenth edition of S.Pellegrino Sapori Ticino will open as usual on the shores of Lake Lugano with the chef Marco Veneruso, whowilldothehonoursbyhostingthree collegues from the Swiss Deluxe Hotels for an evening of haute enogastronomy: Mike Wehrle and Damian Carini from Bürgenstock Resort Lake Lucerne, Obbürgen and Michele Fortunato, 1 star Michelin, Four Seasons Hotel des Bergues, Geneva.
This year’s Bilanz hotel ranking named Mike Wehrle “Culinary Director of the Year”.
A team of great friends of S.Pellegrino Sapori Ticino that, with great passion andgreatcompetence,willallowFestival guests to discover and enjoy the best of gastronomic highlights in Switzerland paired with excellent wines.
HOTEL SPLENDIDE ROYAL
Riva Antonio Caccia 7, 6900 Lugano
Accompagnare il viaggiatore alla scoperta di tesori nascosti: è lo spirito che anima Ascona Magazine, progetto editoriale di Ascona Switzerland. Da quasi un decennio, la rivista valorizza con passione il territorio e le sue eccellenze.
Sfogliando il magazine, si nota subito che non è una guida convenzionale, ma una raccolta curata di storie autentiche, raccontate con passione.
asconaswitzerland.ch
Ma come nasce una storia coinvolgente? Serve ascolto, attenzione ai dettagli e un racconto originale, lontano dalla comunicazione usa-e-getta. Ogni articolo è frutto di mesi di lavoro e di dialogo con realtà locali, scritto da chi il territorio lo conosce e lo vive. Anche un dettaglio può ispirare: uno scorcio, un albero secolare o un’opera d’arte.
Ogni storia si sviluppa attorno a temi guida, per offrire una lettura coerente. Nell’edizione
2025, protagonisti sono i “luoghi energetici” del Ticino e le Isole di Brissago. Il magazine è pubblicato in italiano, inglese e tedesco, ed è distribuito in 15.000 copie. Con la sua rete distributiva copre i principali snodi turistici del Ticino, chioschi della Svizzera tedesca, residenze secondarie e studi professionali delle città di Zurigo, Zugo, Lucerna, Basilea e San Gallo dove vi è un target molto ricettivo.
e shores of Lake Maggiore, in the sunniest corner of Switzerland, are the magni cent home of the Hotel Eden Roc Ascona. e hotel o ers a wide range of individual modern or elegant classical rooms where the atmosphere is one of light-hearted serenity. Four di erent restaurantso eragreatvarietyofculinary proposalsincludinggreatFrench-inspired classics and traditional Mediterranean dishes, with stunning sun terraces with direct view onto the lake. e Restaurant LaBrezzawithitschefMarcoCampanella, “ChefoftheYear2025”,isrewardedwith2 Michelin stars and 19 GaultMillau points andito erssophisticatedgourmetcuisine. LaBrezzameanssummerbreezeinItalian and this is what all the dishes evoke: light, crisp, and fresh way of cooking. e chef uses local products wherever possible, inspired by the surroundings of Ticino.
HOTEL
EDEN ROC Via Albarelle 16, 6612 Ascona
e Swiss Diamond Boutique Hotel La Romantica, located in Melide on the shores of Lake Lugano, is the new icon of luxury hospitality in the Lugano region; an elegant 5-star superior hotel that combines charm and comfort in an intimate and re ned atmosphere. Its rooms and suites, furnished with highquality materials, o er enchanting views of the lake and mountains.
eLeRiveRestaurant,ledbyChefEgidio Iadonisi,o ersre nedcuisineandsensory journeys through authentic avours and carefully selected local ingredients, for a high-level gastronomic experience right by the water. La Romantica is the place whereeveryguestcanenjoyatailor-made stay, dedicated to relaxation, taste and elegance. Whether you are looking for the intimacy of a private dinner, the vivacity of a gourmet bu et or the tranquillity of a seasonal aperitif by the pool, we promise you an unforgettable gastronomic adventure.Welcometoaworldwhere ne cuisine meets incomparable hospitality.
UN VIAGGIO DI SAPORI
e Swiss Diamond Hotel is a stylish 5-starresortlocatedontheshoresofLake Lugano, immersed in an enchanting and relaxing atmosphere, with a spectacular view of the lake and Monte San Giorgio, a UNESCO World Heritage Site. A referencepointinTicinoforthoseseeking excellent food and wine experiences, the hotel has the Lago and Panorama restaurants, where Chef Egidio Iadonisi and his brigade o er Mediterranean dishes and sh specialities prepared with localandseasonalproduce. eexclusive, spacious and elegantly furnished rooms o er every comfort and a unique view of the surrounding nature. e Diamond experience is completed by the wellness centre, the swimming pool and in nity gardens on the lake, the spa, and the Orient and Lago bars, for moments of pure relaxation and pleasure.
SWISS DIAMOND HOTEL
Riva lago Olivella 29, 6921 Vico Morcote
Ristorante Ciani is located in the heart of the picturesque setting of the park of the same name, just a few steps from the centre of Lugano.
Therestaurant,awarded15GaultMillau points, is now an institution for gourmets and those who like to feel at home in style.
It is a contemporary setting where novelty and elegance combine in perfect harmony.
In the heart of the city, between the Palazzo dei Congressi and the lakefront, Loris Meot offers a signature cuisine, sincere and no-frills, in a unique and wonderful setting enhanced by the large terrace immersed in the greenery of the park, close to the lake to make it a meeting place in the city.
The chef surprises his guests with fresh Mediterranean dishes.
Piazza Indipendenza 4, 6900 Lugano
Lavoriamo ogni giorno per garantire la massima sicurezza mettendo professionalità e passione in tutti i nostri prodotti, per farvi assaporare in ogni fetta di Parmacotto la migliore qualità per la salumeria italiana.
In the heart of Lugano, in the middle of the vineyards, on a fantastic hilltop with a stunning view of Lake Lugano, the Moncucchetto restaurant, offers a magical atmosphere in the architectural design by Mario Botta.
In the large dining room with the open kitchen, Chef Andrea Muggiano who, with his team, creates wonderful dishes, also matched to the wines of the estate, using seasonal fruits and products from the vegetable garden, this year meets Felipe Schaedler coming from Amazonia. A meeting in the name of nature and sustainability.
In a place full of history, a combination of art, nature, hospitality and the pleasures of the senses: the ancestral scents and flavours of the planet’s largest forest will join with the tastes and aromas of the Ticino region to offer guests an unforgettable evening.
In the heart of the village of Ascona, overlooking Lake Maggiore, Seven Toc Toc is a bistro with a Mediterranean avour and a contemporary vintage style. Knock on the door, from which the restaurant takes its name, and cross the threshold to enter a place where curiosity is welcomed with avour, warmth and a touch of surprise. e menu is inspired by Mediterranean avours and is the result of a passion for quality combined with a searchforexcellenceintheTicinoregion. Each dish tells a story of seasons, care and authenticity. Chef Nicola Leanza o ers cuisine with a strong personality, combining the Sicilian traditions of his childhood – including the ever-present wholegrilledoctopusservedwithcaponata and couscous – with revisited Italian classicsandaFrenchtouchinaninteresting combinationofnorthandsouth.
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10 RISTORANTE SEVEN TOC TOC
Via Moscia 2, 6612 Ascona
Dal 1890 vi portiamo da Paradiso in Paradiso… e ritorno
META is now located in the heart of Lugano, inside the historic Palazzo del Federale on Piazza Riforma, fully immersed in the life of the city. A new homeforaprojectinconstantevolution.
Awarded a Michelin star since 2021 and 16 GaultMillau points, META is led by chefArturoFragnitoandoffersacuisine inspired by the themes of journey and origins — a narrative of flavors that weaves together memory, territory, and cultural influences, in dishes that blend rootsandcontemporaryvision.Thenew restaurant has been designed to offer an elegant, coherent, and immersive experience, where every detail is in harmony — from the atmosphere and service to the culinary identity. The S.PellegrinoSaporiTicinoeventwilltake place, as always, in the Metamorphosis hall at Palazzo Mantegazza in Paradiso.
Riva Paradiso 2, 6900 Lugano
La Baia Restaurant & Lounge, located on the picturesque shores of Locarno’s lakeside promenade, is a must-visit destination for lovers of fine cuisine. With a beautiful and wide panoramic terrace, it is the ideal place for quick lunches between colleagues, unforgettable romantic dinners or joyful celebrations between friends and family. Chef Salvatore Sanfilippo, together with his young and talented team, works with passion and dedication selecting the highest quality ingredients to guarantee authentic and surprising flavours, with creative proposals focused on promotingtheexcellenceoftheterritory by following its seasonality. Let yourself be surprised by a refined, youthful and contemporary culinary experience.
LA BAIA RISTORANTE & LOUNGE
Viale Verbano 25, 6600 Locarno-Muralto
«...dal 1900 sempre alla ricerca di nuove sfide per un servizio sempre più completo»
TheHotelSplendideRoyaloverlooksthe ores of Lake Ceresio. A long tradition of hospitality characterises this 5-star hotel, which maintains the original splendour of the past, combining cutting-edge services with a certified sustainable hospitality experience. The common thread linking the Splendide’s offeringsistheexcellenceofitsproducts. Among the various culinary proposals, I Due Sud is the gourmet restaurant, awarded with a Michelin star and 16 GaultMillau points.
A breathtaking view of the lake and the creations of Chef Marco Veneruso offer an authentic culinary experience, combining Mediterranean flavours and local ingredients. Constantly searching for the essence of taste, with absolute respect for every single ingredient, he selectsthebestproductsineveryseason.
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The Hotel Belvedere Locarno, Locarno’s only 4-star superior hotel, successfully combines the hotel tradition of the 19th century with a modern spirit. Located on the hill overlooking the town with a magnificent view of the mountains and Lake Maggiore, just 7’ walk from the Piazza Grande, is the ideal place to spend an unforgettable culinary and wellnessstayinTicino.Here,LaFontana restaurant, 14 points Gault&Millau, offers a light and sustainable cuisine that showcases seasonal ingredients and localflavourswithafocusoninnovation and new trends.
ThenewchefRosarioStipowillwelcome you all year round in a lively and relaxed atmosphere, in a trendy setting with an open kitchen and a peaceful terrace surrounded by lush vegetation.
HOTEL BELVEDERE LOCARNO Via ai Monti 44, 6600 Locarno
Chefs Moreno Manzini from Elementi Restaurant at Casino Lugano and Emanuele Bertelli from Restaurant Seven in Lugano aim at offering good taste and together they will be the stars of the evening, promising a journey that combines conviviality and haute cuisine with unique taste experiences.
Casino Lugano is a modern elite structure, an oasis of entertainment in the heart of Lugano. In addition to table games, state-of-the-art slot machines, and a highly renowned catering service, it offers a rich program of exclusive events, from concerts to live shows. Every visit becomes an unforgettable experience, where gaming and entertainment blend to create magical moments.
1. MIKE WEHRLE BÜRGENSTOCK RESORT LAKE LUCERNE, OBBÜRGEN
2. ALESSANDRO BOLESO GRAND HOTEL VILLA CASTAGNOLA, LUGANO
3. EGIDIO IADONISI SWISS DIAMOND HOTEL, VICO MORCOTE
4. ARTURO FRAGNITO RISTORANTE META, LUGANO
5. CRISTIAN MORESCHI VILLA PRINCIPE LEOPOLDO, LUGANO
6. MARCO VENERUSO HOTEL SPLENDIDE ROYAL, LUGANO
Spanning over 60 hectares, the Bürgenstock Resort Lake Lucerne is a spectacular landscape destination on a mountain ridge 500 metres above Lake Lucerne. The resort’s three hotels and residences are acclaimed for breathtaking designs that immerse you in the Alpine scenery. A long history that began in 1873, synonymous with tourism, high society and nature for over 150 years. Culinary excellence has long been part of the Bürgenstock Resort Lake Lucerne experience. From fine and imaginative cuisines to exotic and modern interpretations of kitchens from far and near, all proposals are curated and coordinated by Mike Wehrle, Corporate Culinary Director of the Bürgenstock Collection.
Con una superficie di oltre 60 ettari, il Bürgenstock Resort Lake Lucerne domina il Lago dei Quattro Cantoni e offre una vista mozzafiato sul lago e sul paesaggio circostante. Il resort è composto da tre hotel e residenze, tutti caratterizzati da un design straordinario che fa immergere completamente nell’ambiente alpino. Una lunga storia iniziata nel 1873, da oltre 150 anni sinonimo di turismo, mondanità e natura. L’eccellenza culinaria è da tempo parte integrante dell’esperienza offerta dal Bürgenstock Resort Lake Lucerne. Dalla cucina raffinata e creativa alle interpretazioni esotiche e moderne di piatti provenienti da vicino e da lontano, tutte le proposte sono curate e coordinate da Mike Wehrle, Corporate Culinary Director della Bürgenstock Collection.
6363 Obbürgen
Grola è il simbolo dello spirito innovativo di Allegrini. Nato da un terroir unico, esprime intensità ed eleganza senza pari. Un vino che celebra la Valpolicella Classica con personalità, contemporaneità, rompendone gli schemi.
allegrini.it
e collaboration between Sapori Ticino and the Ente Ospedaliero Cantonale is back. A project that aims to unite the concepts of quality and healthy gastronomy.Aspecialdinnertounderline the culinary skills of the chefs of the various kitchens of the EOC Hospitals. Healthy dishes revisited in a gourmet key will be the protagonists of the evening thanks to
Clinica di Riabilitazione Faido
Clinica di Riabilitazione Novaggio
Ospedale Regionale di Lugano
Ospedale Regionale di Mendrisio
Ospedale Regionale di Locarno
OspedaleRegionaledi BellinzonaeValli 23
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Via Chiarina Vedani-Stau昀昀acher 1, 6901 Lugano
1. MARCO BADALUCCI RISTORANTE BADALUCCI, LUGANO
2. LORIS MEOT RISTORANTE CIANI, LUGANO
3. DARIO RANZA RISTORANTE CIANI, LUGANO
4. FEDERICO PALLADINO
OSTERIA ENOTECA CUNTITT, CASTEL SAN PIETRO
EHL’sstudentsinthepreparatoryyearof the Bachelor of Science in International Hospitality Management, will be participating in the event. Under the supervision of EHL Chefs and experts in eventsmanagement,theywillcontribute to the gastronomic experience of the guests, while practicing their hospitality skills. EHL Hospitality Business School, founded in 1893 as Ecole hôtelière de Lausanne, offers a range of programs such as apprenticeship, bachelor, masters, doctorate and executive education. In 2025, for the 7th year in a row, EHL is #1 in QS World University Rankings in Hospitality & Leisure Management.
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EHL LAUSANNE HOSPITALITY BUSINESS SCHOOL
Rte de Berne 301, 1000 Lausanne
Dopo anni di ricerca, guidati da dedizione e passione, rappresentiamo oggi più di 70 cantine in Francia, Italia, Svizzera e Germania. Nel corso degli anni abbiamo costruito una selezione di oltre 500 vini per soddisfare i palati più esigenti. Per noi il vino è un'espressione di cultura, una scoperta costante, un amore profondo, e siamo orgogliosi di condividerlo con voi.
www.uvarara.ch
info@uvarara.ch +41 91 940 19 87
Celebrating 140 years of hospitality, the Grand Hotel Villa Castagnola is a re ned propertythatblendshistoricelegancewith the warmth of a private residence. Nestled in a lush subtropical park on the shores of Lake Lugano, this 5-star resort o ers charm,tranquillity,andscenicbeauty. Each room and suite is individually styled and features modern comforts along with stunningviewsoftheparkand/orlake. e culinary o ering is equally re ned. At Le Relais, awarded 15 GaultMillau points, Executive Chef Alessandro Boleso creates Mediterranean-inspired cuisine that celebrates local ingredients, freshness, and authentic avours — turning each meal intoauniqueexperience.
Ristorante Le Relais, Viale Castagnola 31, 6906 Lugano
Whether relaxing in the gardens, dining lakeside, or enjoying peaceful moments in elegantsurroundings,guestsareimmersed in a world of timeless sophistication and genuineSwiss-Italianhospitality. 09
Identitari • Sostenibili Emozionanti
e restaurant overlooks the enchanting Gulf of Lugano, a place where natural beauty and style come together to create the perfect atmosphere for enjoying special moments.
Under the direction of Chef Emanuele Bertelli, the culinary offerings begin with a meticulous selection of ingredients, with particular attention paid to seasonality and provenance.
Traditional Italian dishes are revisited with a touch of modernity and international influences. Among the specialities, the Grosse Pièce dishes to share stand out, such as sea bass in a salt crust, chateaubriand and elephant ear.
Sushi and sashimi lovers will appreciate the creations of our Sushi Master Chef: delicate traditional flavours and surprising fusion combinations for those seeking gastronomic adventures.
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Via Chiarina Vedani-Stau昀昀acher 1, 6901 Lugano
At Villa Principe Leopoldo, every stay becomes a unique experience, where a warm atmosphere combines with vestar service designed to surprise and pamper each guest.
AsaproudmemberofRelais&Châteaux, the Villa o ers bright, modern suites, carefully furnished to ensure maximum comfort and stunning views over Lake Lugano.
eDOTSPAo ersahavenofrelaxation with customised treatments.
e highlight of the experience is Ristorante La Luce, awarded 16 GaultMillau points and led by Executive Chef Cristian Moreschi and his team. Here,foodismorethanjustnourishment. It’s a story, a creation, a moment to share. Every dish is cra ed through careful research, skilled technique, and a deep love for high-quality ingredients.
Via Montalbano 5, 6900 Lugano
1. EGIDIO IADONISI
SWISS DIAMOND BOUTIQUE HOTEL LA ROMANTICA, MELIDE
4. ARTURO FRAGNITO RISTORANTE META, LUGANO-PARADISO
2. MARCO BADALUCCI RISTORANTE BADALUCCI, LUGANO
3. ALESSANDRO BOLESO GRAND HOTEL VILLA CASTAGNOLA, LUGANO
5. MARCO VENERUSO HOTEL SPLENDIDE ROYAL, LUGANO
Grand finale for the 19th edition of S.Pellegrino Sapori Ticino in the new elegant 5-star Swiss Diamond Boutique Hotel La Romantica, located in Melide on the shores of Lake Lugano, the new icon of luxury hospitality in the Lugano region. Egidio Iadonisi hosts some collegues from the Grandes Tables Suisses for an evening of elegant and genuine flavours.
The Grandes Tables Suisses is an association of chefs from all over the country who share a passion for cuisine and quality service, with the common goal of promoting hospitality and gourmet cuisine in Switzerland at a national and international level.
SWISS DIAMOND BOUTIQUE HOTEL
LA ROMANTICA
Via Cantonale 1, 6815 Melide
19 anni di emozioni con oltre 550 stelle Michelin e 5500 punti GaultMillau
19 years of emotions with more than 550 Michelin Stars and 5500 GaultMillau
2025
S.Pellegrino Sapori Ticino BRAZIL
2024
S.Pellegrino Sapori Ticino
GERMANY: GASTRONOMY, WINE, CULTURE
2023
S.Pellegrino Sapori Ticino VIVE LA FRANCE
Manu Bu ara
Damian Carini
Rafa Costa e Silva
Michele Fortunato
Alberto Landgraf
Ivan Ralston
Felipe Schaedler
Luiz Filipe Souza
Mike Wehrle
Michele Antonelli
Christian Binder
ierry Bu eteau
omas Bühner
Michele Fortunato
Raul Garcia
Daniel Gottschlich
Anton Gschwendtner
Stefan Heilemann
Dirk Hoberg
Tony Hohlfeld
Grigoris Kikis
Lucrèce Lacchio
Jérôme Banctel
Mathieu Bruno
ierry Bu eteau
Benoît Carcenat
Mauro Colagreco
Yannick Crepaux
Frédéric Gardette
Lionel Giraud
Christophe Hay
Eugen Ligonnet
Heiko Nieder
Florent Pietravalle
Anton Lebersorger
Yoshizumi Nagaya
Marco Ortolani
Guy Ravet
Dominik Sato
& Fabio To olon
Tino Staub
Florian Stolte
Mauro Taufer
Edoardo Traverso
Manuel Ulrich
Sebastian Zier
Franck Putelat
Marcel Ravin
Emmanuel Renaut
Giuliano Sperandio
Gaël & Mickaël
Tourteaux
Georgiana Viou
Fabrizio Zanetti
2022
S.Pellegrino Sapori Ticino
2021
S.Pellegrino Sapori Ticino LE REGIONI D’ITALIA
2020
S.Pellegrino Sapori Ticino LA SVIZZERA A TAVOLA
2019
S.Pellegrino Sapori Ticino
LES GRANDES TABLES DE SUISSE
Ricard Camarena
Paolo Casagrande
Frédéric Gardette
Martin Göschel
Carsten Kypke
Nacho Manzano
Anna Matscher
Gilad Peled
Paco Pérez
Joan Roca
Paco Roncero
Álvaro Salazar
Jesús Sánchez
Donato Ascani
Stefano Baiocco
Christian Bertogna
Francesco Bracali
Pino Cuttaia
Nino Di Costanzo
Alberto Faccani
Anthony Genovese
Peter Girtler
Stefan Heilemann
Lorenz Hoja
Lugi Lafranco
Michelangelo
Christian Bertogna
Mitja Birlo
Tobias Funke
Silvio Germann
Stefan Heilemann
André Jaeger
Christian Kuchler
omas Neeser
Paolo Rota – Da Vittorio
Swen Wassmer
Sebastian Zier
Mario Sandoval
Massimiliano Sena
Hermanos Torres
Mammoliti
Matteo Metullio e Davide De Pra
Marco Ortolani
Chiara Pavan
Maurizio e Grazia Rossi
Heinz Ru bach
Enrico Bartolini
Martin Dalsass
Didier De Courten
Stéphane Décotterd
Salvatore Frequente
Silvio Germann
Franck Giovannini
André Jaeger
Peter Knogl
Marcus Lindner
Bernadette Lisibach
Heiko Nieder
Bernard & Guy Ravet
Marco Sacco
Massimiliano Sena
Tino Staub
2018
S.Pellegrino Sapori Ticino
SAPORI DEL MONDO
2017
S.Pellegrino Sapori Ticino LE SOSTE
S.Pellegrino Sapori Ticino
10 ANNI /10 TOP CHEF
2015
S.Pellegrino Sapori Ticino
WORLD’S TOP CHEF
Paolo Casagrande
Silvan Durrer
Diego Della Schiava
Edoardo Fumagalli
Giacomo Gaspari
Dominique Gauthier
Tomaž Kavčič
Michael Kempf
Aurora Mazzucchelli
Andrea Migliaccio
Norbert Niederko er
Philippe Bourrel
Moreno Cedroni
Lionello Cera
Pierre Crepaud
Pino Cuttaia
Patrizia Di Benedetto
Al o Ghezzi
Franck Giovannini
Patrick Mahler
Giancarlo Morelli & Martin Dalsass
Alessandro Negrini e Fabio Pisani
Pierre-André Ayer
Alain Bächler
Pascal Barbot
Christian Bau
Jonnie Boer
Massimo Bottura omas Bühner
Enrico e Roberto Cerea
Stéphane Décotterd
Martin Elschnerr
Annie Féolde
Al o Ghezzi
Paolo Gri a
Peter Knogl
Philippe Léveillé
Massimo Bottura
Andreas Caminada
Cristina Bowerman
Prashant Chipkar
Mauro Colagreco
Giuseppe Colella
Sven Elverfeld
Anand Gaggan
Dominique Gauthier
Adeline Grattard
André Jaeger
Rasmus Kofoed
Wicky Priyan
Emmanuel Renaut
Dietmar Sawyere
Søren Selin
Tino Staub
David Wälti
Rico Zandonella
Gregor Zimmermann
Heiko Nieder
Giancarlo Perbellini
Nicola Portinari
Alessandro Rapisarda
Ana Ros
Claudio Sadler
Davide Scabin
Sandro e Maurizio
Serva
Anne-Sophie Taurines
Mauro Uliassi
Matthias Walther
Gregor Zimmermann
Anna Matscher
Nenad Mlinarevic
Mark Moriarty
omas Neeser
Christian Nickel
Heiko Nieder
Eric Pras
Errico Recanati
Niko Romito
Francesco Sangalli
Emanuele Scarello
Othmar Schlegel
Didier Schneiter
Pierrick Suter
Luisa Valazza
Maurice Marro
Diego Muñoz
omas Neeser
Markus Ne
Ana Ros
Davide Scabin
Robert Speth
Viviana Varese
Franz Wiget
2014
S.Pellegrino Sapori Ticino
2013
S.Pellegrino Sapori Ticino BERLINO IN TICINO
2012
S.Pellegrino Sapori Ticino
GIOVANI TALENTI D’EUROPA
2011
S.Pellegrino Sapori Ticino
LES GRANDES TABLES DE SUISSE
Sandeep Bhagwat
Edgard Bovier
Sascha Berther
Pierre Crépaud
Laurent Eperon
Andrea Migliaccio
Heiko Nieder
Roland Schmid
Jean-Marc Soldati
Gregor Zimmermann
Matthias Diether
Sonja Frühsammer
Michael Kempf
Christian Lohse
Philipp Jay Meisel
Marco Müller
Hendrik Otto
Markus Arnold
Ronny Emborg
Edouard Loubet
Aurora Mazzucchelli
Maryline Nozahic
Pier Giorgio Parini
Anton Schmaus
Pierre-André Ayer
Tommy Byrne & Gilles Dupont
André Jaeger
Denis Martin
Markus Ne
Franz Wiget
Rico Zandonella
S.Pellegrino Sapori Ticino
LE GRANDI
CHEF D’EUROPA
Montse Estruch
Tanja Grandits
Anna Matscher
Ana Ros
Sala Ruch-Fukuoka
Anna Sgroi
Luisa Valazza
SAVEURS TICINO
Dominique Gauthier
Tanja Grandits
André Jaeger
Robert Speth
Antonino Canavacciuolo
Dattilo Filippo Chiappini
Gennaro Esposito
Valentino Marcattilii
Giancarlo Morelli
Norbert Niederko er
Baracchi Silvia Regi
Gerhard Wieser
Karl Baumgartner
Marcus G. Lindner
Robert Speth
Roland Tretti
Serge Vieira
Un ringraziamento anche a tutti gli chef del Ticino che hanno partecipato nelle passate edizioni: Ivo Adam, Takuro Amano, Trevor Appignani, Davide Asietti, Luca Bassan, Christian Bertogna, Claudio Bollini, Gian Luca Bos, Giuseppe Buono, Angelo Caironi, Andrea Cingari, Nicola Costantini, Martin Dalsass, Antonio Fallini, Rolf Fliegauf, Fabrizio Fontana, Salvatore Frequente, Alessandro Fumagalli, Silvio Galizzi, Marco Ghioldi, Mauro Grandi, Carlo Ponti Greppi, Rolf Krapf, Luigi Lafranco, Tito Modugno, Carmine Mottola, René Nagy, Emanuel Negrusa, Stefan Nowaczyk, Franco Passoni, Matteo Pellini, Giuseppe Pistritto, Hagen Riedel, Mattias Roock, Alessio Rossi, Domenico Ruberto, Riccardo Scamarcio, Othmar Schlegel, Andreas Schwab.
Gastronomia con Sapori Ticino. E molto di più. Un impegno in cui crediamo.
UBS Kids Cup Prix SVC
> 11 500 bambini e ragazzisaltanocorrono, e lanciano
Promozione di innovativeaziendeda > 20 anni
Ampio espositivoprogrammaper > 75 000 visitatori
UBS Helpetica
> 21 progetti di volontariato realizzati
UnLACprogramma edu per > 40 000 partecipanti
Together for excellence celebrating the most refined tables.