Creativity and tradition at the Splendide Royal Hotel

Enthusiastic, direct and with innate curiosity, Alessio Rossi is the Executive Chef at the Splendide Royal Hotel, ancient and magnificent villa overlooking Lugano Lake. His culinary philosophy is to combine creativity and tradition, combining flavors and ingredients to create new dishes. His specialties are always prepared with the freshest seasonal local and top quality ingredients. The base of his cuisine is Italian, inspired by the great chefs. Exemplary his plate "Signature": homemade ravioli stuffed with Buscioni goat's cheese of the Leventina Valley with honey. The design of a plate, according to Alessio Rossi, begins with the search for raw materials of high quality, organic and natural foods, with long and delicate cooking, and with some Asian and Lebanon influence. But what characterizes this professional is his search for local products in Ticino km 0: fresh-water fish such as pike, perch and whitefish, caught directly from Lugano by a small consortium of fishermen; milk pigs from farm, selection of organic cheeses made from goat's milk and cow's milk from the Leventina Valley and Maggia Valley. Are not missing the salami: roe and deer ham, wild game sausages (wild boar, deer, etc.) smoked or not, black truffle of Monte Generoso, autumn game, Terreni alla Maggia rice, organic polenta red flour (a rare type of maize) combined with zander; carp perch; Gandria extra virgin olive oil. In a corner behind the hotel Alessio personally supervised his kitchen garden of herbs; goes along the river for the thyme and for the wild garlic and lemon balm in the country. A culinary philosophy, that of Alessio Rossi, which is strongly linked to the territory and tradition, at least in taste, with the addition of the skill and creativity of the chef! www.splendide.ch