Bringing the taste of Ticino to SWISS long-haul flights as of June
Exclusive for guests traveling in SWISS First, Business, and Premium Economy
Starting on 5 June, as part of SWISS Taste of Switzerland, our guests on long-haul flights departing from Zurich and Geneva will enjoy menu creations from the canton of Ticino – crafted by Federico Palladino, the chef of Cuntitt restaurant in Castel San Pietro.
Federico Palladino has been the chef-patron of Cuntitt since 2020, where he leads with passion, precision, and a distinctly modern style. His cuisine is experimental, carefully composed, and deeply rooted in Mediterranean culinary traditions. In 2023, his work was recognized with a Michelin star and 16 Gault Millau points. The Cuntitt is located in a historic Masseria surrounded by vineyards – a place that combines tradition, aesthetics, and innovation. Now, Palladino brings the essence of Ticino aboard – and to the plates of SWISS guests worldwide.
In SWISS First, the menu begins with a vegetarian amuse-bouche: an eggplant roll with dried tomatoes and basil. The starter is a glass of Sbrinz cream, smoked trout, tarragon, and Bona crumbles. The soup is a carrot-ginger crème with gently cooked lobster. For the main course, guests can choose between grilled perch with yuzu reduction, Bruzella mill polenta, and bean salad, or a rack of lamb glazed with black garlic, red Ticino peppers, sultanas, and potato mantecata. The experience ends with a “Chicco d’Oro” coffee mousse with salted caramel, cocoa crumbles, and Fior-di-latte ice cream.
In SWISS Business, the menu starts with cooked beef wing in mustard vinaigrette, Mizuna salad, and smoked ricotta. Alternatively, there is a fresh watermelon-pepper-tomato tartare with green celery soup. The main courses include grilled quail breast with potato terrine and buttered spinach, or oven-baked veal fillet with saffron sauce, asparagus, and Roman gnocchi. The dessert is a delicate tart with pistachio cream and raspberries.
In SWISS Premium Economy, Palladino’s influences from Ticino are reflected in a harmonized three-course menu – featuring regional ingredients reinterpreted.