It's been more than a month since S. Pellegrino Sapori Ticino 2012debuted in the breathtaking Swiss countryside amid stunning lakes and mountains. Now, after countless meals prepared by stellar chefs the event is coming to a close on Sunday. To pay our homage to S. Pellegrino Sapori Ticino, we've put together a gallery of mouth-watering dishes served during the fabulous event.
S. Pellegrino Sapori Ticino launched on 15th of April, inspiring a gathering of Michelin starred chefs from the best hotels and resturants in Lugano, Ascona and Mendrisio. The chefs showcased their cooking abilities in a series of nine dinners, three lunches and hip lounge events featuring great food, drinks and music. Highlights included two very special fish dinners and an exclusive behind-the-scenes peak at the inaugural dinner of the event, which featured dishes like succulent duck liver with rhubarb marmalade and raspberry.
The 6th edition of the exciting event will come to its grand finale on Sunday with a ceremony at the Grand Hotel Eden in Lugano. Some of Europe's best chefs will prepare the food on the last evening of the event using only high-quality local ingredients. It's been a great ride so far. We are very much looking forward to all the new adventures Sapori Ticino will bring.
Garum is an ancient ingredient that had been broadly overlooked for hundreds of years before it gained popularity in New Nordic cuisine. Kiki Aranita takes a deep dive into the world of this oft-forgotten fermented flavour-booster.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.