Ticino in southern Switzerland: with the local people eat mixed mixed drink

To understand a city, starting from different restaurants, pubs or coffee shop is the most easy. In these places, you can see the authentic food preferences, taste the local people's attitude towards life and enjoy from food. I am inSwitzerlandThe southern Mediterranean temperament has the Ticino, find the story about the city food.

Lugano

Lugano, pubs and food grocery

Peter is a native of the Ticino, tall and thin. He said he loved this place, a step is not willing to leave; he also said that his body is because this area has many mountains, flowers and grass, summer winter snow gleams white., is a good place for hiking. In his a few days, said a lot of jokes, sometimes watching his naughty smiling face, it is difficult to imagine this retired more than 60 years old.

Meet it is lunch time, Peter unable to hold oneself back to take us to the Nobel laureate Hermann Hesse Bistro GrottoCavicc. In the Ticino, for people to drink two cups of wine, eat light food pub has a fixed name is Grotto. On the way, Peter has repeatedly said that this place is how the trees, quiet and secluded, make people feel life is beautiful. Of course, this is also attracted to the twentieth CenturyGermanyLiterary representative Hesse spent his time in the main reason.

In a mature trees, GrottoCavicc has a lovely yellow appearance and green wood shutters. At its entrance, a green car paint production, full of all kinds of herbs and flowers, some cracks and surrounding with wood fence stairs and lining, bring people the ancient but full of vitality. This is the history of hundred years GrottoCavicc temperament. Good weather, people love to sit in the shade of the supporting dining seats in the bleachers, rain days, will be back to the room. The restaurant interior full of warm sense of family, the simple wooden building occupying most of the line of sight, including ornaments, tables and chairs are unpolished wood, only after years of honing is a smooth texture.

It seems that Peter is a frequent visitor here, and the boss set almost at the same time, also quickly familiar introduces us to a variety of dishes menu. Unlike the elegant restaurant make presentation delicate food, GrottoCavicc is the value of the ingredients and the essence of the original flavor. So, the main food of dried beef and pork, fresh and appetizing fat of pickled vegetables, salads and a local feature of Polenta form menu. Polenta is a kind of corn, barley or chestnut powder boiled into a paste, often with a variety of dishes: stewed pork, bacteria, such as steak. In addition to bread and Rissoto, Polenta is the most local people love food.

The market lively

In order to better understand the various ingredients, Lugano in daily life of people from GrottoCavicc, we came to the ancient city of. Just stepped into the entrance of the ancient city of large arches, Peter pointed to a drill red wall building said: "this is the Lugano has a long history of food grocery GABBANI." Although the city's architecture is almost four hundred or five hundred years old, but looks colorful new exterior wall is not a bit like has so long history. "This is because we all treasure of ancient buildings. The government and have these buildings are often the renovation." Peter said.

GABBANI1937 opened. Originally known for selling various types of Salami, fresh meat and some light food. After these years of development, now to the third generation, only 25 years old, the owner took over, here has become a vegetable, fruit, flowers, meat, herbs,ItalySurface and other ingredients, dessert, sandwiches, bread cooked simple, there are comprehensive grocery restaurant and bar shop. The store also two by an extension to the. "By the end of this year or early next year, it will also have a small hotel with 14 different themed rooms opening. Then, one for you, one for the photographer." Peter always does not forget to open a small joke.

Although do not understand English, responsible for bread sales lady was very warmly invited us to taste a section called "Grandmother" bread. Looks unexciting not please look big, has a dark color, cut after the discovery of contained many kinds of nuts and raisins, then there is bread aroma. Texture like some cake, but the point is not sweet, with the nuts inside, well balanced. "Because the bread is our each person would do, like, so called Grandmother, meaning like grandmother warm." Peter interpretation.

Go to the cheese counter, greatly small cheese filled with a length of about 3 meters of the glass cabinet. Here for 250 species from Italy, Switzerland, local andFranceCheese. "If you want to every kind of taste, can only come here every day several times." Peter jokingly.