PROGRAM
Sunday, 23th February to 25th February 2020
Supporting media program Michelin Star
Revelation Event 2020 Lugano
Swiss and International Media
Hotel Splendide Royal
Riva Antontio Caccia 7, 6900 Lugano
Villa Principe Leopoldo
Via Montalbano 5, 6900 Lugano
Media Relations Manager, Lugano Region
Sunday, 23th February 2020
Arrival in Lugano and depending of your choice, carrying out one of the following activities.
FROM 11 AM TO 3 PM
San Salvatore, lunch at the top
Monday 24th February 2020
Food & Wine Tour Lugano
A guided tour through the historic center of Lugano during which you will make several stops to enjoy various specialties from Ticino and other cantons, including the delicious Merlot.
The walk is comprised of various stops during which participants will learn of the many anecdotes and curiosities of the most characteristic locales, bars and restaurants of the Pearl of Ceresio. More than a tasting tour, the walk is a real traveling menu.
Short visit to the LAC Lugano Arte e Cultura Center.
4 pm
Michelin Stars Revelations Ceremony
LAC, Lugano Arte e Cultura
piazza Bernardino Luini 6
6900 Lugano
After
Standing Dinner
Marco Campanella
La Brezza * Ascona
Ravioli di formaggio ticinese con spuma allo sherry e pere disidratate
+ praline di buchon di capra con gelatina ai funghi e maionese alle erbe
Claudio Bollini
Seven Lugano The Restaurant
Riso, wagyu Ticinese BIO, mele e senape wasabina
Rice, Ticinese BIO Wagyu beef, apple and Wasabina mustard
Mauro Grandi
THE VIEW Lugano
Guancetta di vitello glassata al Merlot Ticinese BIO con composta di mele verdi
Veal cheek glazed with BIO Ticino Merlot, green apple compote
Cristian Moreschi
Villa Principe Leopoldo
Cannoncino salato e robiolino BIO di capra
Salted cannoncino and BIO goat robiola cheese
Ambrogio Stefanetti
Vecchia Osteria di Seseglio
Tartar di trota salmonata marinata al Gin Bisbino e sedano rapa alla barbabietola
Salmon trout tartar marinated with Gin Bisbino and beetroot celeriac
Nicola Leanza
Ristorante Seven Ascona
Pizzaiola Air Bag: burrata, gel di datterini BIO e crudo Ticinese
Pizzaiola Air Bag: burrata cheese, BIO datterini tomatoes gel, Ticino’s raw ham
Andrea Cingari
Da Enzo
Strudel di Persico del Ceresio e insalatina di cavolo cappuccio Ceresio’s perch strudel and shredded cabbage
Alessandro Boleso
Grand Hotel Villa Castagnola
Carne salada, estratto al vin brulé, croccante alla segale – Carne Salada, mulled wine extract, rye crisp
Davide Asietti
Blu Restaurant&Lounge
Tempeh con melanzane orientali e crema di ceci alla curcuma Aubergine Tempeh, chickpea hummus with turmeric
Luca Bellanca
Metamorphosis
Sfera di bollito misto
Sphere of boiled meat
Alessandro Fumagalli
6805 La Palazzina
C’era una volta il lucioperca in carpione: rivisitazione di un classico
Once upon a time there was a carpione zander: a reinterpretation of a classic
Andrea Muggiano
Moncucchetto
Maki di farina di mais Ticinese BIO al miglio soffiato con erbette e mousse di tinca affumicata
BIO Ticinese Maize Flour Maki with puffed millet, herbs and smoked tench mousse
Federico Palladino
Hotel Coronado
Cubo di maialino Ticinese confit laccato al miele di castagno BIO con cotenna soffiata su cialda di polenta
Ticinese piglet glazed with BIO chestnut honey, puffed rind on polenta wafer
Andrea Pedrina
La dispensa
Lingua di vitello Ticinese BIO, spugna verde al pepe Valle Maggia, cipolla cotta in aceto e maionese all’acciuga
BIO Ticinese Veal’s tongue on crispy celery, Valle Maggia pepper green sponge, onion cooked in vinegar and anchovy mayonnaise
Andrea Giovanni Bertoni
Sass Cafè
Polpetta croccante 100% vitello e ricotta di pecora
100% veal crunchy meatball and sheep ricotta cheese
Francesco Sangalli
Ristorante Vicania
Cheesecake al cioccolato, bouchon BIO, mirtilli e rape al Campari
Chocolate cheesecake, BIO bouchon, blueberries and turnips with Campari
Valentino Roversi Da Valentino
Tartelletta con mousse di Castagne, Meringhe e Cioccolato
Tartlet with Chestnut, Meringue and Chocolate mousse
Andrea Levratto
Porto Pojana Ristorante Terminus
Ricotta al miele Ticinese BIO e gelato al pane nero e nocciole Ricotta cheese with Ticino BIO honey, black bread and hazelnuts ice cream
Luca Bassan
Ristorante Vetta San Salvatore
Strudel di mele — Apple strudel
Arno Antognini
Pasticceria Marnin
Millefoglie
Millefeuille
Crostatina di frutta
Fruit tart
Tuesday 25th February 2020
Meeting with Ticino Tourism and Mendrisiotto Tourism
From 11 am to 3 pm visit and lunch in Casa del Vino
Ticino, Via Ghitello 3, 6834 Morbio Inferiore
The centre for the promotion of Ticino wines in Morbio Inferiore is located in the picturesque Mulino Ghitello mill at the entrance to the Parco delle Gole della Breggia. It is managed by the experienced Piero Tenca, president of the Swiss Association of Professional Sommeliers.
The centre is currently working with more than 40 wine entrepreneurs, representing 90% of production and offering more than 200 different wines. Wine produced throughout the canton can be found here, allowing visitors to discover the many facets of Ticino
wines.
Only local enterprises have been involved in the project. The premises have been furnished using two materials: wood and iron.
The wooden tables are made from oak from the Malcantone woods.
The venue can accommodate forty visitors in addition to the courtyard, a very pleasant location in which to linger during the summer months. The old cellars are also open to the public.
The Casa del vino is the ideal setting for meetings, training, events, tastings and partnerships. Local products are also showcased, such as artisanal bread, cured meats and cheeses.
The Casa del vino is open for advice and tastings, accompanied by delicious local dishes, from Thursday to Sunday inclusive. The young chef Remi Agustoni from Caneggio gives pride of place to local products to complement the wines. These are served by the glass,
with advice about discovering new Ticino wines provided by maître Massimo Manelli.