• Joe Breitfeller

SWISS Taste of Switzerland Continues This Summer With a Taste of Canton Ticino

SWISS continues their award-winning ‘SWISS Taste of Switzerland’ inflight culinary program for long-haul premium guests this summer with specialties from Canton Ticino. The menu is now available on long-haul departures from Zurich through August 2021.


SWISS welcomes summer aboard with Ticino food delights - Courtesy SWISS

On Wednesday (June 2, 2021) Swiss International Air Lines (SWISS) announced a continuation of their award-winning ‘SWISS Taste of Switzerland’ inflight program this summer featuring specialties from Canton Ticino. The menu will be available to First and Business Class guests on long-haul departures from Zurich through August 2021. SWISS has teamed up with the Ristorante Vicania and their associated wine estate Castello di Morcote to present a multi-course range of dishes, accompanied by select local wines and cheeses. The menu has been designed by Francesco Sangalli, the creative young chef de cuisine at the Ristorante Vicania above the village of Morcote in Canton Ticino.


To start, First Class guests will enjoy a Swiss prawn cocktail with Merlot jelly and tomato cream. Next, SWISS First travelers can choose from a selection of main courses including pikeperch with white polenta and toasted Vella Maggia bread or a veal fillet with herb demi-glace accompanied by potato purée with tonka bean. The Ticino-inspired menu selections are rounded off with a chocolate slice with cream cheese and blueberries. SWISS’s Business Class guests will be treated to a first course of vitello tonnato with lovage oil, anchovy crumble and celery salad. Main course choices include sea bass with almond sauce, or corn-fed chicken breast with herb demi-glass, accompanied by polenta bramata with Gottardo cheese. The Business Class menu ends with a dessert of elderflower panna cotta with salted walnuts and chocolate crumble.

The bespoke First and Business Class menus are also accompanied by regional cheeses and wines from the Castello di Morcote wine estate, which is adjacent to the renowned Ristorante Vicania, marking the first time the culinary program has offered food and wines from the same provider. Select regional cheeses include Formagella and Gottardo from the Caseificio del Gottardo, as well as Brioso, Canaria and Val Blenio. In First Class, Chef Francesco Sangalli’s creations are accompanied by a Favola Bianco Ticinese DOC 2019 white or a Castello di Morcote DOC Merlot 2019 red, while the Business Class wine selection includes an Il Moro Merlot IGT 2018 red and a Bianca Maria IGT 2019 white.



Launched in 2002, SWISS’s award-winning ‘SWISS Taste of Switzerland’ inflight culinary program has been inviting a new top chef from a selected Swiss canton aboard every three months, to present and share Switzerland’s gastronomic diversity aloft.



Source: Swiss International Air Lines