For the latest chapter of its “SWISS Taste of Switzerland” programme, SWISS will be presenting selected meals by Andreas Schwab of the Ristorante Boutique Hotel Tentazioni and Andrea Cingari of the Ristorante Da Enzo aboard its flights from 4 March to 2 June.
Swiss International Air Lines will be putting the culinary spotlight on Canton Ticino this spring. In the latest instalment of the airline’s award-winning “SWISS Taste of Switzerland” programme, SWISS Business and SWISS First passengers on all long-haul flights from Switzerland will enjoy tasty special meals from the Ristorante Boutique Hotel Tentazioni and the Ristorante Da Enzo, two of the canton’s finest restaurant addresses, for the next three months. As a further gastronomic attraction, May will bring the latest “SWISS Traditions” feature for European flights, which will focus on the “Palio di Mendrisio” Ticinese custom.
For the latest chapter of its “SWISS Taste of Switzerland” programme, SWISS will be presenting selected meals by Andreas Schwab of the Ristorante Boutique Hotel Tentazioni and Andrea Cingari of the Ristorante Da Enzo aboard its flights from 4 March to 2 June. The two chefs are among the best in Canton Ticino, and will be offering SWISS Business and SWISS First travellers on long-haul flights from Switzerland inspired culinary creations that deftly combine top local ingredients with Mediterranean accents.
SWISS Business customers will enjoy the offerings of Michelin-starred chef Andreas Schwab of the Ristorante Boutique Hotel Tentazioni in Cavigliano. His special SWISS creations include a salmon trout tartare with horseradish cream for starters, followed by a main course of braised shoulder of lamb with Vallemaggia bread dumpling, all rounded off with an unusual take on the traditional tiramisu dessert.
SWISS First guests, meanwhile, will be treated to the concoctions of the 16-GaultMillau-point Ristorante Da Enzo in Ponte Brolla. These include a starter of tuna tartare and king prawn with mango salsa or cream of asparagus soup with black truffle, a main course of lamb chops with herb crust or pike-perch with Prosecco and yuzu sauce, and for dessert a special “Iced Coffee Da Enzo” of amaretti meringata with espresso ice cream and almond tuile.
SWISS’s First and Business Class wine selections will also be putting a stronger emphasis on Ticino wines during these three months, with choice reds and whites from Switzerland’s southernmost canton. SWISS Business customers will be offered a Cuvee 3 from the Tamborini estate in Lamone, while SWISS First guests can enjoy a “Quattromani” Merlot that has been co-produced by four of the canton’s top winegrowers.
Ticino customs on European flights, too
In addition to the new Southern-Swiss culinary delights on its long-haul services, SWISS will also be looking to Canton Ticino for its next “SWISS Traditions” feature for Business Class travellers on selected European flights. The latest Swiss custom to be highlighted here will be May’s annual “Palio di Mendrisio”, in which the various quarters of the Ticino town participate in a donkey race. To mark the event, SWISS will be serving a bread salad with Parma ham, artichoke and orange between 13 and 26 May. On longer flights travellers will be treated to osso buco with polenta or a wild garlic risotto with green asparagus, followed by a Ticino-style tiramisu.
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