Miscellaneous News from Ticino - Camping Tamaro

“You need to take your time
to enjoy your food!”
ADA ZEEB FROM GIUBIASCO HAS BEEN COOKING
FOR HER GUESTS FOR OVER 50 YEARS. SHE KNOWS WHAT SHE’S
TALKING ABOUT WHEN IT COMES TO TICINESE CUISINE.
Her risotto is legendary. “I find cream always improves
it”, recommends the 90-year old, born and bred in Ticino. “It’s also
good with gorgonzola. But best of all with fresh mushrooms and
onions”.
Ada Zeeb has been in front of the stove for over 50 years, in
gourment restaurants and simple osterie. Her genuine home-made
She recommends the grotto
as “a piece of the real Ticino”: Ada Zeeb.
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specialities have always been in demand. Potatoes with luganighe
(sausages) or polenta with brasato (braised meat). Costine (spare
ribs) with cazzöla (a stew made of potatoes and cabbage), a tasty
minestrone (vegetable soup) or pesce in carpione, fish marinated in
vinegar for several days. “The most important thing, though”, says
Ada Zeeb “is that you take your time to enjoy your food”.
A PASSION FOR THE GROTTOS
Ticino offers everything to tempt your palate: the tantalising
choice ranges from restaurants recommended by the Gault-Millau
restaurant guide to the locally-revered “grotto”. “At the stone tables
under the ancient trees, there is a truly relaxed atmosphere,
where everyone talks to everyone else”, says Ada Zeeb.
The food is simple, too: apart from hot minestrone, there are
often only cold dishes with sliced local meats and small round
cheeses (formaggini). Everything is home-made. It is accompanied
by the house wine, usually Merlot, from the small, earthenware
pitcher known as the boccalino or tazzino. Ada Zeeb beams proudly:
“The grotto is the best place to experience a piece of the real Ticino.”
TICINO