Almost all of the hut's products are purchased in the region, fresh and otherwise, and used to create our traditional Ticino cuisine. We work directly with mountain dwellers, butchers, winemakers, bakers, and various locals to create a restaurant that provides a gastronomic experience and supports the local community.
Our fresh Gambarogno cheeses, both cow and goat cheeses for the famous taglieri at the Hut are “homemade” by Flavia on Alpe Montoia, by Mara on Alpe di Neggia, and by Roland on Alpe di Cedullo, these fantastic farmers devote their days to grazing the beautiful beasts in our mountains and carrying on the traditional management of the alp. In an approppriate cellar, cheeses from the various alps of Verzasca, Vallemaggia, Blenio and Leventina are also aged for months so that they can be paired together with fresh cheeses on our mixed boards.
Our meats and charcuterie from local mace are delivered to the hut by Dario, who runs Macelleria Branca in Vira Gambarogno, Dario and his assistant Enea have taken over the techniques, advice and traditions from our dearest Nicolino Branca, who for years carried on the family butcher shop.
The wine in the hut is selected according to our favorite tastes. They must be “drinkable” wines, first of all wines from our territory, but if possible also BIOlogical or natural, respectful of a nature without “poisons”.
We therefore favor our 3 Gambarognese wineries, the Il Cavaliere winery in Contone, the Vino Hauser winery in Contone and the Stuky-Hügin winery in Vairano.
Of course, we could not miss the BIOlogical products of our friends from Azienda Bianchi, the very good Cantastorie from Fawino winery in Mendrisio and various natural wines from VinNature Suisse of Luisella and Luigi degani from Olivone.
The "gazzosa" (a typical Ticino carbonated drink made from water and lemon) must be there in the hut, even at the cost of carrying heavy crates up on our shoulders with the classic glass bottles and its machine stopper. Our friends at Bibite Verbano in Vira Gambarogno, gladly provide us with "gazzosa" in various flavors according to the ancient recipe of the Sciarini family.
Our soups and vegetables in the hut are the result of a collaboration with Linea BIO verde on the Magadino plain, we want to offer products here as BIOlogical and seasonal as possible as well.
We are always surprised by the crates we receive from this wonderful company.
Breakfast
At breakfast you can always find a sweet or savory option to start your day. In addition to the traditional breakfast of bread, Veronica's homemade jams and Gambarogno honey of chestnut and linden, we also offer a “porridge” of gluten-free oatmeal, garnished with sunflower seeds and pumpkin seeds from our gardens, honey and your choice of yogurth or derivatives ....our daily egg creations with fresh cheeses from the Neggia alpine pasture can also be ordered upon request. We try to provide BIOlogical products as much as possible :)
Lunch
For lunch we have “polenta,” a traditional Ticinese menu, with a mixture of different flours born from many trials during the last winter. Throughout the season we serve it with various alpine cheeses, aged or fresh, and homegrown charcuterie from the region. A meat and vegetarian accompaniment will always be on the menu, as will a chicory and onion salad and minestrone on cold, misty days.
Dinner
For dinner we offer a meat or fish option and a vegetarian option. Dinner changes every night and depends on availability and seasonal vegetables. Some evenings we have traditional Ticino dishes such as risotto or boiled potatoes and luganiga, while other evenings we prepare a vegetable pie with red cabbage and goat cheese.
One of our favorite dishes is our “pùlenta cunscia,” baked au gratin with cheese mix and optionally with sautéed onions and garlic.
... You never know what dinner will be before it is written on the board, making it a special surprise of the day.