Swiss brings the culinary excellence of Ticino on board

As of 4 June, Swiss International Air Lines invites premium class passengers to discover the authentic flavours of the Canton of Ticino as part of the "Swiss Taste of Switzerland" culinary programme. For the next three months, travellers on long-haul flights in First and Business Class can enjoy exclusive creations by Michelin-starred chef Federico Palladino, who has been awarded 16 GaultMillau points, at the helm of the Cuntitt restaurant in Castel San Pietro.

Palladino's signature dishes combine the elegance of haute cuisine with the Mediterranean authenticity of the Ticino tradition. First Class options include appetizers such as smoked trout with Sbrinz panna cotta and farina bóna crumble, or carrot and ginger soup with confit langoustinne. Second courses include black garlic glazed lamb loin with creamed potatoes, or yuzu lucio perch with golden polenta and green beans. Desserts range from coffee mousse with salted caramel sauce to fior di latte ice cream.

In Business Class, the menu offers low-temperature beef with mustard vinaigrette, veal fillet in a Parmesan crust with saffron and asparagus sauce, or glazed chicken breast with potato and spinach gratin. To close, a tart with pistachio cream and raspberry jelly.

Premium Economy is also involved in this journey of taste, with dishes such as chicken piccata with saffron risotto and tomato sauce, followed by Ticino cheeses and the classic grandmother's cake with strawberry compote and mascarpone mousse.

Swiss's project, which has been active since 2002 in collaboration with gategourmet, enhances a different region of the country every quarter. In addition to typical dishes, local wines and cheeses are also served on board, ensuring an authentic and high-quality experience, from take-off to landing.