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La cucina ticinese spicca il volo grazie allo chef stellato Federico Palladino, il cui menù sarà presto servito nelle First e Business Class di SWISS International Air Lines. Durante un’intervista al programma “Caracas” della RSI, Palladino ha condiviso qualche anticipazione su questa collaborazione ancora in fase di perfezionamento e organizzazione.
Incontro con lo Chef Federico Palladino
Caracas 14.01.2025, 07:28
Contenuto audio
Esperienza culinaria in SWISS First Class e Business
Sulla compagnia aerea svizzera SWISS i passeggeri possono gustare menù gourmet ispirati alla tradizione culinaria svizzera, preparati con ingredienti di alta qualità. Il programma “SWISS Taste of Switzerland”, infatti, porta a bordo specialità regionali e stagionali, accompagnate da una selezione di vini pregiati, per far conoscere la Svizzera a tavola anche in volo. I menu cambiano ogni tre mesi e sono creati da chef i cui ristoranti hanno ricevuto stelle Michelin e punti Gault&Millau. Un progetto, questo della SWISS, premiato anche dall’International Travel Catering Association.
Quest’anno sarà il turno di Federico Palladino, chef patron dell’Osteria Enoteca Cuntitt a Castel San Pietro, che ha espresso molto entusiasmo per questa iniziativa: «I piatti saranno 12».
Dal 2020, Palladino ha ottenuto prestigiosi riconoscimenti, tra cui una stella Michelin e 16 punti Gault&Millau nel 2023. La sua filosofia culinaria si fonda sull’innovazione e sulla cura nella selezione di ingredienti locali.
Non è la prima volta che il Ticino si distingue nei cieli. Negli anni scorsi, durante il periodo estivo, chef rinomati come Lorenzo Albrici (nel 2018) della Locanda Orico di Bellinzona e Francesco Sangalli (nel 2021), allora chef del Ristorante Vicania e oggi al ristorante La Sorgente di Vico Morcote, hanno collaborato con SWISS per portare le eccellenze ticinesi ad alta quota.
La partnership con SWISS continua ad offrire un’occasione in più per valorizzare la gastronomia ticinese su scala internazionale. I passeggeri delle classi premium potranno assaporare specialità regionali, sottolineando l’impegno della compagnia nel promuovere la cultura culinaria svizzera a bordo.
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