Food & Drinks

Sapori Ticino Recipes, Part 1

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Sapori Ticino Recipes, Part 1
Photo 2013 S.Pellegrino Sapori Ticino

The 2013 S.Pellegrino Sapori Ticino food fest is still ongoing in the gorgeous Swiss canton of Ticino. Themed Berlino in Ticino, the monthlong food fest features European chefs coming together to cook seven elegant dinners, two lunches and cater three lounge evenings.

We've been fortunate to score some of the gourmet recipes served throughout the event and we're excited about sharing them with you. This is the first in a two-part series so stay tuned for more gourmet recipes from the 2013 S.Pelelgrino Sapori Ticino.

Begin your gourmet feast with this runkel carrot and porcini mushroom dish from chef Marco Muller. It's a luscious vegetable side dish featuring caramelized carrots and porcini mushrooms in a butter garlic sauce.

You'll love this creative main course featuring a baked egg, Roscoff onion confit, marinated foie gras and mushrooms. It's an outstanding recipe by chef Christian Lohse

This luscious dish of veal sweetbreads comes to us via Berlin chef Sonja Fruehsammer while this stunning rabbit dish is the creation of Antonio Fallini.

Chef Alessandro Fumagalli gifted us this succulent recipe with seared foiegras, apple crumble and strawberry gelatin (top image).

Hungry for more? Stay tuned for part two of the 2013 S.Pellegrino Sapori Ticino recipes.

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