Boundless Ticino A unique corner of Switzerland

Ticino, with its mediterranean feel, is a unique corner of Switzerland with many stories to tell. If you take the time to explore, you will find inspirational people and events around every corner.


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.



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



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.



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!



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.



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


Freshly grated parmesan

cheese (optional)

Butter (optional)



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: Sonderegger , © Tamborini Vini, Ticino Turismo, Jan Zimmermann, © Hetizia/

Author: Emma Baumhofer - Hello Switzerland

Emma Baumhofer is a Digital Consultant living in Switzerland.

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