The fascinating world of local flavors has triggered a new tourist offer. Born from the collaboration between Ticinella (Rapelli Company), Ticino Tourism and the tourist boards of the Leventina Valley and of Bellinzona, guided tours are now offered to discover two authentic Ticino specialties: the raw ham cured at Piora Pasture (Alpe Piora) and the salami from Bellinzona's castles that owes its unique flavor to the curing process in the temperate cellars of the Montebello Castle. These gastronomic experiences also give the opportunity for visiting two of the top attractions in Ticino: The Castles of Bellinzona and the alpine region of the Piora.
The Salami of Bellinzona’s Castles
The offer "Discover the Montebello Castle and its local salami" leads to Bellinzona's hill, to the Montebello castle and discovery of Ticino's salami that is aged inside the castle's ancient cellar walls. Those that are registered get to try to hand-bind a salami and they receive it, once aged, as a souvenir of an unforgettable experience. The visit ends with a tasting of Ticino's local culinary specialties in the castle gardens with a view over Castelgrande and the medieval city centre.
The offer is valid: every Wednesday afternoon, from April to October (from June 22 to August 30 also on Friday). Reservations are mandatory and must be made at least a week in advance (www.ticinella.com or tourist office in Bellinzona 091 825 21 31).
The raw ham of Alpe Piora
The offer “Discover Piora Pasture and its raw ham" foresees an ascent from Piotta with the Ritom funicular, a walk to Alpe Piora along the "Educational Trail of Lake Ritom", a visit of Ticinella's raw ham curing cellars and tasting of Ticino specialties.
The offer is valid from June to September. Reservations are mandatory and must be made at least a week in advance (www.ticinella.com or tourist office in Airolo 091 869 15 33). Participants: min. 10 people, max. 40 people.
Both activities take place with an Italian-, German- or French-speaking guide. Attention: reservations must be made at least a week in advance.