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The Ticino cuisine is very similar to that of Lombardy: the lake and the mountains create a set of dishes ranging from fish to meat. Even in Ticino, as in Lombardy, the dish most versatile and therefore most widely used is the polenta, a creamed corn flour, sometimes mixed with buckwheat flour, excellent as an accompaniment to meat dishes and fish. The lake of Lugano is full of fish: the fish is then eaten in different ways, but the most typical example is the carpione, which can be prepared with all the fish of the lake. Although not very known, there are some excellent wines produced in Ticino, both white and red, although the most common variety is Merlot, the best for soils and climates of Ticino, which produces tannic red wines, fine to accompany meat dishes. « BACK

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See also:   Art and Culture   Cruises on the lake Lugano   Gastronomy and wine lake Lugano