After France and Italy, the 18th edition of S.Pellegrino Sapori Ticino focuses on Germany’s evolving gastronomic scene. With a blend of tradition and innovation, this culinary powerhouse offers a rich food and wine experience.
Germany today boasts a vibrant and growing gastronomic scene, as evidenced by the latest edition of the Michelin Guide with 36 new star restaurants.
Dany Stauffacher, CEO & founder of S.Pellegrino Sapori Ticino:
“I have always been a big fan of German gastronomy and wines. That’s why I’m very happy that we can offer the festival this year with the support and under the direction of Thomas Bühner, a chef with 30 years of experience and a special sensory philosophy.”
Celebrated chef Thomas Bühner, a pioneer in German gastronomy, leads an exceptional team, collaborating with Ticino chefs to bring a unique flavour to the event.
Gala Dinner and Press Conference
This edition of S.Pellegrino Sapori Ticino provides a new opportunity for the Festival to cross the cantonal and national borders. It extends beyond Switzerland, and presents the food, wine and hotel excellence of Ticino territory.
On September 19, Sapori Ticino in collaboration with Switzerland Tourism, Ticino Tourism, Lugano Region Ascona-Locarno, organised a dinner-press conference.
Chefs Eugenio Belfiore of VillaSassa–Lugano, Luca Bellanca, 1 Michelin star of the Meta Restaurant in Lugano, Marco Ortolani, 1 Michelin star of La Réserve Eden au Lac in Zurich, and Andrea Pedrina of La Dispensa in Lugano presented the flavours and expertise of Switzerland in the very trendy setting of Hotel Roomers in Munich.
EHL Collaboration: Shaping Future Leaders
This year’s festival introduces a new collaboration with EHL Lausanne, the world’s leading hotel school. Starred chef Lucrèce Lacchio from Le Berceau des Sens on the EHL campus will headline the women’s evening, supported by talented students. This partnership marks a fresh connection between education and high-end culinary expertise.
Young Talent Meets Culinary Icons
Another exciting addition is the series of 4-handed evenings, where young talents from the S.Pellegrino Young Chef competition will join forces with Ticino chefs. This innovative collaboration bridges generations and showcases the future of gastronomy. The aim is to introduce new culinary concepts while fostering creativity in young chefs.
Above, Anton Lebersorger and his signature dish “Gallo svevo, carota di Schmidener Feld, cavolo kimchi, e patate”, Swabian rooster, Schmidener Feld carrot, cabbage kimchi, and potatoes.
Anton wants to turn taste into an experience, sharing the love of good food, wine pairing and the overall experience of flavours. At his own company, Lebersorger Catering in Esslingen, he sources food from the Stuttgart region.
From classic and regional cuisine to exotic and unusual combinations, from hearty to fine dining, he develops tailor-made F&B concepts for each guest.
Below, Grigoris Kikis and his signature dish “La storia del merluzzo”, The story of Cod.
Grigoris’ creation won several awards, and describing it, he explained that he wanted to put a modern spin on a Greek classic:
“Through ‘The Story of Cod’, I wanted to give a modern twist to a traditional Greek recipe and products that are a part of every table in Greece. The goal was to showcase Greek gastronomic culture through a combination of tradition and modernity. Wanting to highlight the quality of Greek products, I chose to include ingredients found all over Greece. The message I wanted to convey was that complexity can occur through simple things, and that we should get inspired by our roots and history.”
Above, S. Pellegrino Young Chef Michele Antonelli and his signature dish “Gira il cavolfiore”, Spin the Cauliflower. He describes his winning dish as:
“The synthesis of all my experiences and the strong bond I have with the Marche region and the small producers I get my supplies from.”
The chef wanted to send a strong message against food waste and to raise awareness of greater respect for the human resources that produce the raw material.
Below, Raul Garcia with his “Filetto di luccio con farcia di pesce cozze ceviche e carciofi”, Pike fillet with fish stuffing, mussels, ceviche and artichokes.
Sous-chef to Patrick Mahler at the Focus (18/20 and 2* Michelin) in the Park Hotel Vitznau, Raùl Garcia qualified last year for the final of the S.Pellegrino Young Chef cooking competition.
A Global Celebration of Excellence
S.Pellegrino Sapori Ticino continues to evolve, selecting new ambassadors to celebrate the festival’s culinary excellence worldwide. With a lineup full of surprises, this year’s edition promises an unforgettable journey through the best in food, wine, and culture.
A Must-Attend Event for Foodies
From creative menus to forward-thinking partnerships, S.Pellegrino Sapori Ticino 2024 is a key event for HORECA professionals and food lovers from everywhere. It’s a celebration of gastronomy’s future, blending tradition, innovation, and young talent.
Don’t miss the opportunity to join this vibrant community! Enjoy top class food, drink, and the most stunning locations.
