The Italian cuisine and that of Canton Ticino, based on genuine traditions, is characterized by different cultures, history and climates and depends upon the highest quality of the ingredients.

The best chefs know how to rediscover old recipies and realize them in the best way, following the actual taste and requirements, but adding a light touch and personal inspiration at the same time.

After a long preparation, the exchange of information among Italian towns and the Canton Ticino, and the experimenting on food and recipies, a simple and easy to realize style was born, giving tasty and esteemed results: The Cuisine of the Sun, nowadays cuisine with traditional flavours.

Other professional chefs have now joined this programme of modern but at the same time based on traditions way of cooking.

A sort of Decalogue defines it: local traditional recipies, suitable techniques, personal inspiration, light and fresh few ingredients, barring of heaviest dressing, use of the best olive oil.

The chefs propose additional balanced one dish courses, fresh fruit and vegetables, wild herbs, good cheeses, and the most accurate arrangement of the dishes.

Monday, 14th of April the Cuisine of Venice has opened the 2nd edition of The Cuisine of the Sun at the Sass Café of Lugano. It will last seven months, each month presenting a different Region. The dishes will be in the menu for 15 days and are realized with the cooperation of Matteo Cereghini, experienced chef of the Sass Café.

Programme:

The cuisine of Venice (from 14 to 20 April)
The cuisine of Marche (from 16 to 22 June)
The cuisine of Umbria (from 21 to 27 July)
Cooking in Roman style and in the style of Antic Roma (from 18 to 24 August)
The cuisine of Friuli (from 15 to 21 September)
The cuisine of Garda (Lombardia) (from 13 to 19 October)
The cuisine of Levante Ligure (Oriental coast of Liguria) (from 3 to 9 November

Italian version

Vedi Stefano Cirillo

The Cuisine of the Sun 2008 - ()

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