Editing Ticino (section)

==Cuisine==
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| image1            = Pane e Salame.jpg
| image2            = Terreni alla Maggia (Polenta).jpg
| image3            = Terreni alla Maggia (Riso).jpg
| image4            = Ticino Olive Oil (4x6).jpg
| footer            = Specialities from Ticino: salami, polenta, rice and olive oil
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[[File:Polenta_e_bruscitti_(2).jpg|thumb|''[[Bruscitti]]'' served with polenta porridge]]
[[Polenta]], along with [[chestnut]]s and potatoes, was for centuries one of the staple foods in Ticino, and it remains a mainstay of local cuisine.<ref>{{cite web|title=Tessiner Polenta|url=http://www.ticinotopten.ch/de/spezialitaeten/polenta-tessin?hotel|publisher=TicinoTopTen|access-date=27 November 2014}}</ref> Nowadays, the most typical dishes are polenta, often served with meat (such as rabbit) and gravy sauce, and risotto, often with saffron.<ref>{{cite book | url=https://books.google.com/books?id=7RaJAAAAQBAJ | title=CultureShock! Switzerland | publisher=Marshall Cavendish | author=Oettli, Max | year=2011 | pages=158| isbn=9789814435932 }}</ref> Local products of Ticino, called ''Nostrani'', include a large variety of cheeses, meat specialities such as [[Salame ticinese|salami]] and [[prosciutto]],<ref>{{cite web | url=https://www.ticinotopten.ch/it/prodotti/salumi | title=Salumi: Prodotti tipici | accessdate=18 April 2022}}</ref> and wines, especially red merlot. [[Olive production in Switzerland|Olive oil is produced]] in small quantities but olive cultivation is growing in the canton.<ref>{{cite web | url=https://www.patrimoineculinaire.ch/Prodotti#471 | title=Olio d'oliva ticinese | publisher=[[Culinary Heritage of Switzerland]] | accessdate=9 March 2022 |quote= Nel 1494, 1600 e 1709, gli oliveti vennero quasi completamente distrutti dal gelo. Anni dopo, furono accantonati in favore dei gelsi, così da promuovere l’allevamento dei bachi da seta. Verso la fine degli anni ’80 del secolo scorso, la coltivazione dell’olivo è stata ripresa |trans-quote=In 1494, 1600 and 1709, frost destroyed almost all the olive trees. Later, they were replaced by mulberry trees to promote the breeding of silkworms. Olive cultivation in Ticino was revived at the end of the 1980s}}</ref> 

Sweet products of Ticino notably include the ''torta di pane'', a cake made with stale bread softened in milk and containing dried and candied fruits,<ref>{{cite web | url=https://www.patrimoineculinaire.ch/Produit/Torta-di-Pane/63 | title=Torta di Pane | publisher=[[Culinary Heritage of Switzerland]] | accessdate=18 April 2022}}</ref> and Panettone, a yeast-leavened bread containing candied fruits.<ref>{{cite web | url=https://www.patrimoineculinaire.ch/Prodotto/Panettone/60 | title=Panettone | publisher=[[Culinary Heritage of Switzerland]] | accessdate=18 April 2022}}</ref><ref>{{cite news | url=https://www.rsi.ch/news/ticino-e-grigioni-e-insubria/Panettone-al-cioccolato-un-ticinese-batte-tutti-14848203.html | title=Panettone al cioccolato, un ticinese batte tutti | trans-title=Chocolate panettone, a Ticinese beats everyone | work=[[Radiotelevisione svizzera]] | date=21 December 2021 | accessdate=18 April 2022}}</ref> ''Gazzosa ticinese'', a [[soft drink]] available in lemon and a number of other flavours, is one of the most popular beverages from Ticino, and is also common in other regions of Switzerland. It usually comes in [[flip-top]] bottles.<ref>{{cite news|title=Gazosa – die Kultlimonade aus dem Tessin|url=http://www.srf.ch/news/regional/sommerserie/gazosa-die-kultlimonade-aus-dem-tessin|access-date=26 November 2014|publisher=Schweizer Radio und Fernsehen}}</ref> The estimate for the production of ''gazzosa'' in Ticino is 7–8 million bottles a year.<ref>{{cite web|title=La gazzosa ticinese sfonda il Gottardo|url=http://caffe.ch/media/STATICHE/ilcaffe/epaper/2013-05-12/023.pdf|publisher=Il Caffè|access-date=26 November 2014}}</ref> Food and wine were historically conserved in grottos, which were ubiquitous stone structures built in shadowy and fresh areas. They have become rustic, family-run open-air restaurants in the latter part of the 20th century. They serve traditional food and local wine (usually [[Merlot]] or similar), often in a little ceramic jug known as ''boccalino'', which is also a popular souvenir for tourists.<ref name=bocgr>{{cite web|title=What is a Boccalino?|url=http://www.boccalinogrotto.com/our-story/what-is-a-boccalino/|archive-url=https://web.archive.org/web/20141205152616/http://www.boccalinogrotto.com/our-story/what-is-a-boccalino/|url-status=dead|archive-date=5 December 2014|publisher=Boccalino Grotto|access-date=27 November 2014}}</ref>

''[[Bruscitti]]'', originating from [[Alto Milanese]], are common in the whole [[Insubria]] area. This is a braised meat dish cut very thin and cooked in wine and [[Fennel|fennel seeds]], historically obtained by stripping leftover meat. It is particularly popular in the [[province of Varese]] (Lombardy),<ref>{{cite web|url=http://www.leterredelgusto.it/prodotto.php?prod=307|title=Bruscitt|access-date=17 February 2024|language=it}}</ref> in the Alto Milanese area (Lombardy; particularly in the area of the city of [[Busto Arsizio]], where it originates), in the [[province of Verbano-Cusio-Ossola]] (Piedmont)<ref>{{cite web|url=https://www.caffeinamagazine.it/televisione/antonella-clerici-si-commuove-bruscitti-e-sempre-mezzogiorno/|title=Antonella Clerici si commuove in diretta. Ciò che succede in studio non la lascia indifferente: il ricordo che emoziona anche il pubblico|date=30 November 2020 |access-date=17 February 2024|language=it}}</ref> and in lower Ticino.<ref name="rsi">{{cite web|url=https://www.rsi.ch/food/serie/filo-diretto/Bruscitt-con-polenta-di-mais-corvino-e-carciofi-croccanti--720672.html|title=Bruscitt con polenta di mais corvino e carciofi croccanti |access-date=19 February 2024|language=it}}</ref>