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Swiss International Air Lines is placing the culinary spotlight on Canton Ticino, the Italian-speaking and most southern region of Switzerland from March 4 through June 2 in the latest installment of the airline’s award-winning “SWISS Taste of Switzerland” program.
For the next three months and on long-haul flights from Switzerland, SWISS First guests will be offered menu selections designed from Chef Andrea Cingari from the 16-GaultMillau-point Ristorante Da Enzo in Ponte Brolla. SWISS Business passengers will enjoy menu selections from Chef Andreas Schwab of the Ristorante Boutique Hotel Tentazioni .Both chefs combine local ingredients with Mediterranean accents.
The menu for SWISS First guests will include a starter of tuna tartare and king prawn with mango salsa or cream of asparagus soup with black truffle. Guests will have a choice of lamb chops with herb crust or pike-perch with Prosecco and yuzu sauce. For dessert, a special “Iced Coffee Da Enzo” of amaretti meringata with espresso ice cream and almond tuile will be on the menu.
SWISS Business passengers will enjoy the offerings of Michelin-starred Chef Schwab. 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 topped off with an unusual take on the traditional tiramisù dessert.
The red and white wine selection in the premium cabins will also focus on Ticino wines. SWISS First guests can enjoy a “Quattromani” Merlot that has been co-produced by four of the canton’s top winegrowers. SWISS Business passengers may select a Cuvée 3 from the Tamborini estate in Lamone.
Ticino customs on European flights, too
For SWISS Business guests flying on select flights within Europe, “SWISS Traditions” will focus on the “Palio di Mendrisio” Ticinese custom. This annual custom comes to life in May when various quarters of the Ticino town participate in a donkey race. To mark the event, SWISS will serve a bread salad with Parma ham, artichoke, and orange from May 13 through May 26. On longer flights, travelers will be treated to osso buco with polenta or a wild garlic risotto with green asparagus, followed by a Ticino-style tiramisù.
For questions, contact Jacqueline Pash, Head of Corporate Communications/PR USA of Swiss International Air Lines Ltd.