Zincarlin – Ticino Slow Food

Customs Ticino

Where can you find the delicacy Zincarlin? In the southernmost part of Switzerland, in the picturesque canton of Ticino, lies the idyllic Valle di Muggio, a dreamy valley at the foot of the majestic Monte Generoso. In these small villages, a rich variety of traditions and cultural heritage are carefully preserved.

Castel San Pietro: Formaggio Zincarlin. Nella foto il zincarlin della Valle di Muggio nella sua nuova confezione realizzata in occasione della partecipazione al Salone del gusto di Torino. © Ti-Press/Davide Agosta

Castel San Pietro: Formaggio Zincarlin. Nella foto il zincarlin della Valle di Muggio nella sua nuova confezione realizzata in occasione della partecipazione al Salone del gusto di Torino. © Ti-Press/Davide Agosta

Among the culinary treasures that the Valle di Muggio has to offer, Zincarlin is a very special delicacy. This cone-shaped raw milk cheese is truly unique and is only produced in this region. The production of Zincarlin is an ancient tradition that has been passed down from generation to generation and reflects the craftsmanship of the local cheesemakers.

The unique taste of Zincarlin is characterized by the fertile surroundings and lush pastures of the valley. The fresh Alpine air and careful handcrafting give the cheese its characteristic aroma and special texture. Zincarlin is a real treat for the palate and a culinary discovery that will delight any gourmet.

Zincarlin – Ticino Slow Food from the Valle di Muggio

In the valley, many families were still making delicious fresh cheese according to their own traditional recipes in the 19th century. Over time, however, this artisanal art almost fell into oblivion. Fortunately, this unique cheese has been commercially available again since 2004, after having almost been forgotten.

Somazzo: zincarlin

Somazzo: formaggio Zincarlin. Nella foto la cantina che ospita i formaggini zincarlin per la stagionatura (circa 2 mesi abbondanti) e che prevede dei trattamenti regolari tra cui l’insalatura.
© Ti-Press / Benedetto Galli

The decisive moment came at the annual chestnut festival in the picturesque Muggio Valley in 2001. The president of Slow Food Ticino visited the festival and became aware of the small cone-shaped cheese with its intense flavor. He was enthusiastic about the history and unique taste of the cheese and immediately realized that it should be a worthy member of the Slow Food family.

However, the revival of Zincarlin was not without its challenges. There were long discussions about which cheese mass was the right one for the real Zincarlin. To settle the debate between Slow Food Ticino and the municipality, Marialuce’s mother, who had known Zincarlin for generations in her family, was asked for advice. Her extensive knowledge and experience meant that she was allowed to make the decision about the future base for the Slow Food labeled Zincarlin.

This decision was an important step in preserving the original taste and traditional production of Zincarlin. Thanks to the efforts of Slow Food Ticino and the local community, the unique cheese has been able to receive the recognition it deserves and live on as a proud member of the Slow Food family. The story of Zincarlin is an example of the importance of preserving culinary traditions and of people working together to protect the cultural diversity of the region.

Video Zincarlin da la Vall da Mücc

Zincarlin da la Vall da Mücc

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Video Risotto ai mirtilli e Zincarli | Ticino Gourmet Tour | RSI Food

Risotto ai mirtilli e Zincarli | Ticino Gourmet Tour | RSI Food

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