We broke up a year ago with so many ideas to realize, we find you today with new projects and still new goals confirming the enthusiasm that has always distinguished you and with our territory enriched with 3 new stars in the latest Michelin guide for Switzerland. What has happened on the Ticino culinary scene in the last period?

«The assignment of the new stars confirms the richness of the Ticino culinary scene and they are a coveted recognition and a rarity for Michelin, which in the same year awarded three restaurants in a small city like Lugano. Ticino has become one of the regions with the most stars in the world in relation to its inhabitants and Lugano one of the most starred cities in Europe. The result is a great media interest for such a small region and for all the players in the area itself ».

What changes for the new chefs who have entered the Olympus of the Chosen?

«It changes a lot, there are no other judgments that can affect so much. Everyone is looking for you, new customers arrive at your restaurant: in short, the star gives greater visibility. The stars are the recognition, and they are a stimulus, the right ambition that every chef must have. Prince Leopoldo with Cristian Moreschi, I Due Sud with Domenico Ruberto, Meta with Luca Bellanca who are added to Locanda Orico with Lorenzo Albrici, alla Brezza with Marco Campanella, Locanda Barbarossa with Mattias Roock, at the Galleria Arté al Lago with Frank Oerthle , in Da Candida with Bernard Fournier and Giovanni Croce and the two stars of the Ecco restaurant with Rolf Fliegauf, everyone must be proud of their work because the Michelin guide only appears in destinations with renowned gastronomy, whose offer is convincing for quality and excellence. To support and explore these starred restaurants, a new project is about to start: Ticino Land of Stars is a new opportunity to raise awareness of the starred food and wine world of our region ».

Tell us better ...

Our idea is to focus on good food and wine through coordinated initiatives that emphasize quality, a theme we've always championed with S. Pellegrino Sapori Ticino . Luxury is a significant segment of the market with significant economic benefits, of great interest. In this context, Michelin-starred restaurants can play a key role, and so this new project aims to consolidate our region's image as a destination for this segment. A new brand to promote the destination.

Does having such an important number of starred restaurants change something in terms of tourism?

«It represents a real driving force for tourism in general and an advantage for all Ticino food and wine. The gastronomic element has become fundamental in the choice of destination. The availability of a quality offer is as central as the search for experiences. It is no coincidence that last year the historic red guide chose Lugano for the official award ceremony of its Swiss stars. And Sapori Ticino, which took care of the standing dinner of the evening and of the communication, worked to ensure that this event was not an impromptu piece, but left seeds on our territory. Now we are ready to prove that the whole of Ticino is a food and wine destination. Furthermore, an essential element for food and wine tourism is that this approach allows for the implementation of sustainability practices. Today the entire supply chain is involved in environmental and sustainability issues that are so dear to the new generations and beyond ».

Satisfied?

«I would say proud. When I started bringing foreign star chefs to collaborate with Ticino chefs, the right mindset was still lacking to consider the sector important. Some stars were already there thanks to excellent restaurants, think of Lorenzo Albrici of Locanda Orico, starred for over twenty years, but they were not considered a tourist "bargain". Today we can say that the cultural exchange between the Ticino chefs of the different locations and the starred chefs has been profitable. A winning experience also for the locations that have seen more than 300 stars pass through them in recent years and for the Swiss gastronomic excellences and in particular from Ticino, known in turn abroad ».

Finally, can you reveal your favorite restaurant?

“It's hard, over the past 30 years, I've visited many, over 3000. I've realized that everywhere my favorite restaurant needs to continue to nurture creativity, develop skills and provide wonderful dining experiences. I always want to be conquered by the quality of the culinary proposals combined with a very high level of service, it being understood that my favorite dish is spaghetti with tomato sauce, especially those of my friend Max ».

 The Michelin Guide at a glance

  • 1898 
    The Michelin Guide created by the brothers Édouard and André Michelin is born, after the foundation of the homonymous French Tire Factory in Clermont-Ferrand with information on service stations and hotels, doctors and pharmacists, and instructions on how to change a tire for the few motorists since then.
  • 1920  
    The first restaurants appear.
  • 1931  
    Star classification is born: one star for a high quality cuisine worthy of a stop, two stars for an excellent restaurant worthy of a detour, three stars when the restaurant is worth a special trip.
  • 5         
    The universal evaluation criteria for the assignment of stars: quality of raw materials, originality and personality of the chef in the dishes proposed, mastery of techniques, quality / price ratio, continuity over time of the proposed qualities.