Sapori Ticino 2025 set to the rhythm of Brazil

For 19 years, S.Pellegrino Sapori Ticino has served as a meeting place for gourmets, foodies, and culinary travellers. The festival transforms Ticino into a huge stage for culinary stars from around the world – while simultaneously making the region itself the star of the show. In 2025, the focus will be on Brazil: a cuisine rich in colours, flavours, and top chefs who bring as much energy as a carnival in Rio.

What happens when four friends decide over a glass of Merlot to ​‘just do something different’? That’s right: a culinary festival that today attracts stars such as Massimo Bottura, Joan Roca, and Mauro Colagreco to Lugano and has brought Switzerland almost as many Michelin stars as it has mountains. Welcome to S.Pellegrino Sapori Ticino, which will take place for the 19th time in 2025 – more precisely, from 18 September to 16 November – this time to the rhythm of the samba.

In partnership with Diners Club International, Cornèr Banca SA has been a proud participant at the festival for many years, supporting Diners Club’s global presence in the world of fine dining.

From party atmosphere to gourmet institution

‘In the beginning, we just wanted to eat well and celebrate a little,’ recalls founder Dany Stauffacher with a laugh. What then started as a casual idea has since grown into an international festival that is now considered a culinary calling card for Ticino and Switzerland. Because, as Stauffacher pragmatically puts it, ​‘Food and scenery are the two strongest reasons to visit our country.’

A festival in the form of a world tour – without jet lag

Every year, Sapori Ticino focuses on a different country. In 2025, it will be Brazil’s turn – which means sun, colour, joie de vivre, and dishes that are as vibrant as a carnival parade in Rio. Six top chefs will be travelling to the festival, including Rafa Costa e Silva and Ivan Ralston (both holders of two Michelin stars), Alberto Landgraf, Amazon expert Felipe Schaedler and, of course, the celebrated Manu Buffara from Curitiba, who was named South America’s ​‘Best Female Chef’ in 2022. As a result, you can look forward to culinary collaborations where feijoada meets whitefish and sardines spontaneously start dancing the samba.

Stauffacher makes no secret of the fact that organising such a festival across Ticino over several weeks is no easy feat: ​‘The biggest challenge? Flight schedules! It’s like a puzzle: chefs, locations, dates – everything has to fit together.’ Fortunately, it usually does. While the guests feast, ​‘Mister Sapori’ juggles dates, stars, and partners in the background.

Sustainability? ​‘The chefs take care of that with their choice of produce,’ says Stauffacher. But wherever possible, the ingredients come from the region. And when the final course has been served, the kitchen crew is far from ready to go home: ​‘The best moments are when we go into the kitchen after dinner, celebrate with the chefs, and observe our satisfied guests.’

19 years of great emotion – and no end in sight

After almost 20 years, 400 evenings, and around 600 Michelin stars, you might think Stauffacher would be satisfied. But no: ​‘I am driven by passion and love for my region.’ He announces changes for the future – but he’s not revealing what they are yet. One thing is certain: it won’t be boring.

And so, from 18 September to 16 November 2025, Ticino is celebrating Brazilian style: with samba rhythms, cashew nut milk, Amazonian flavours, and a firework display of creativity. Or, to quote Stauffacher’s own gourmet philosophy: ​‘Quality – and a great deal of hard work.’

All information concerning the programme of events can be found at: sanpellegrinosaporiticino​.ch/​p​r​o​g​r​a​m​m​a2025

Foodie tip: the hotspots of Sapori Ticino

Whether by the lake, in the centre of Locarno, or high above Lugano – Sapori Ticino takes place at the most beautiful locations in Ticino. Here are a few highlights:

• META Restaurant, Paradiso – In the Palazzo Mantegazza, right on the lake promenade, chef Arturo Fragnito (1 Michelin star, 16 Gault Millau points) serves ​‘Med-Fusion’ cuisine combining Mediterranean flavours and exotic notes.
• Seven Toc Toc, Ascona – Bistro with a designer location on Lake Maggiore. Chef Nicola Leanza combines north and south, tradition and creativity – Mediterranean flair with Italian, Sicilian, and French influences.
• La Baia, Locarno – Right on the lake promenade with a large panoramic terrace. Chef Salvatore Sanfilippo focuses on high-quality ingredients, creative dishes, and regional excellence – ideal for everything from business lunches to romantic dinners.
• Hotel Splendide Royal, Lugano – Iconic 5‑star hotel offering grandeur and modern comfort. In the gourmet restaurant I Due Sud (1 Michelin star, 16 Gault Millau points), chef Marco Veneruso combines Mediterranean flavours with Ticino produce – accompanied by a deluxe lake view.
• Grand Hotel Villa Castagnola, Lugano – Elegant 5‑star resort in a subtropical park on Lake Lugano. In the restaurant Le Relais (15 Gault Millau points), chef Alessandro Boleso serves Mediterranean cuisine with a focus on freshness, quality, and regional produce.

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