Ticino cuisine draws its roots from the culture and traditions of the Prealpine region and above all from Lombardy. Alongside these influences, of which traces may be found in a large number of recipes, the specific taste of Ticino can nonetheless be defined as a full-fledged «regional cuisine», since it is based on regional produce.

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Moreover, the fact that Switzerland is a land dedicated to gastronomy is vividly demonstrated by famous individuals who have made their mark on culinary history, such as the chef Martino Rossi, subsequently known as Martino de Rubeis, a native of Torre in the Blenio Valley.