Recipes From The Italian Part of Switzerland
- Pizzoccheri: Short tagliatelle made of buckwheat flour cooked along with greens and cubed potatoes.
- Polenta: For centuries polenta was regarded as a meal for the poor. Corn was introduced to the south of what is now Canton Ticino as long ago as the beginning of the 17th century, which led to a change in the monotonous cuisine. But it took another 200 years before polenta - at first made of mixed flour, only later of pure cornmeal - became the staple dish of the area.
- Saffron Risotto is a common dish from Ticino, the southernmost canton of Switzerland.
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Polenta (right) and rabbit
Read more about this topic: Swiss Cuisine
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