
VALLE VERZASCA
The Valle Verzasca is without doubt the valley that most embodies the flavour of the Alpine region south of the Gotthard Pass.
The blue waters of the River Verzasca and the rocks at the famous bridge known as Ponte del Salti add to the breathtaking scenery of this historic region.
EUROPEAN CLIFF DIVING CHAMPIONSHIP
Ponte Brolla, Vallemaggia 24-25 July 2015
Witness the unbelievable abilities of the competitors in the European Cliff Diving Championship. Watch amazing flying stunts that appeal to your emotions as much as your athletic interests. Plus, view it all from a gorgeous setting in wonderful Vallemaggia. Entry: free
MEET CLAUDIO TAMBORINI
Winemaker of the year 2012
Claudio Tamborini is a celebrated wine maker in the region, known for his dedication to making high quality wines with a sustainable impact on the environment. He is also responsible for the revival of the vineyard on the spectacular Castello di Morcote estate. This year, Tamborini Wines celebrates 70 years in the winemaking business.
FALCONERIA LOCARNO
Majestic beauty
It may be a cliché but the birds of prey show at the Falconeria is truly "where man and nature meet." Sit back and observe the powerful grace of these birds and their connection with the trainers. This is great entertainment for families or a fun place for your next birthday party!
HAND -CRAFTED SWISS KNIVES
Jan Zimmermann
A master of his art, Jan Zimmermann has been decorating Swiss Victorinox pocket knives with beautiful, one-of-a-kind designs for 25 years. He uses techniques such as marquetry and scrimshaw to craft intricate patterns, words, landscapes, and even portraits. His work is an example of patience and skill.
REGIONAL CUISINE
Delicious and simple polenta
Try this classic recipe at home. Add sausage, spices, ratatouille or cheese to give it your own flair!
Ingredients (serves 6):
2 litres water
500g coarse cornmeal
Salt
Freshly grated parmesan
cheese (optional)
Butter (optional)
Preparation:
Bring the salted water to a boil. Gradually add the polenta flour, stirring constantly with a wooden spoon. Cook on a low heat until the mixture is a thick paste (about 40 mins to 1 hour). Stir frequently. Optional: mix in butter and parmesan to taste. Serve piping hot.
Photos: Swiss-image.ch/Christoph Sonderegger , © Tamborini Vini, Ticino Turismo, Jan Zimmermann, © Hetizia/Fotolia.com