San Pellegrino Sapori Ticino 2025 sets its sights on Brazil
On Tuesday 15 at the Brazilian Consulate in downtown Milan, the edition of San Pellegrino Sapori Ticino 2025 was announced.
Brazil is the host nation. Dany Stauffacher, creator of the “legendary” Ticino event, presented to the press what will be a journey into the heart of Brazilian cuisine. A cuisine that is the result of integration of European, indigenous African and Asian cultures.
Ambassador Hadil da Rocha-Vianna speaking at the conference is enthusiastic about this occasion ” this event will make you discover a Brazil that goes beyond beaches music and soccer. Thanks to San Pellegrino Sapori Ticino https://www.sanpellegrinosaporiticino.ch/ you will have the opportunity to get to know a Brazil that is told through the aromas flavors and creativity of Brazilian cuisine born from the encounter of different cultures.
Each dish is a narrative and represents a connection to the land.”
Six internationally renowned chefs will serve as ambassadors of Brazil’s gastronomic heritage in a region as diverse as Ticino.
But the allure of such a complex reality has made its way into Stauffacher’s heart and also into his stomach, among plantain hearts and other local delicacies.
6 different personalities and realities that nevertheless embody the values of an inclusive contemporary sustainable creative Brazil. Brazilians will cook together with Ticino residents
The extensive program of Sanpellegrino Sapori Ticino link
Will therefore have an exotic touch.
Who are the 6 guest chefs at Sanpellegrino Sapori Ticino
Alberto Landgraf
Chef of the Oteque Restaurant Rio de Janeiro 1 Michelin star
Host on 9/28 at nEden Roc Ascon and on 9/30 at Ciani Lugano
Minimalist and innovative approach , of German and Japanese descent, with an Italian grandmother,
Ranked 21st in Latin America’s 50 Best Restaurants 2024, its culinary philosophy is based on the use of high-quality, local Brazilian ingredients, processed with modern and traditional techniques to enhance their natural flavors, with a focus on ethical farming practices.
Ivan Ralston
Chef Tuju Restaurant St. Paul’s
2 Michelin stars
1 green star
Hosts on 6/10 at META Lugano and on 8/10 at La BAIA Lugano
Tells a modern, multicultural Brazil with an avant-garde cuisine that uses indigenous ingredients
Ranked 16th on the Latin America’s 50 Best Restaurants of 2024 list, it is the first and only Brazilian restaurant with an in-house research institute,headed by food researcher Katherina Cordás constantly dedicated to exploring Brazil’s diverse biomes, with a focus on the state of São Paulo.
Luiz Filipe Souza
Chef of Evvai Restaurant São Paulo – Brazil
2 Michelin stars
Guest on 2/10 at Splendid Royal Lugano and on 14/10 at Belvedere Locarno
20th place in Latin America’s 50 Best Restaurants 2024 ranking,
Of Venetian descent, he is the chef who best represents the link with
Italy its “Oriundi” cuisine: a gastronomic proposal ch
combines Brazilian regional products with Italian recipes.
Felipe Schaedler
Chef at Banzeiro Restaurant
São Paulo and Manaus- Brazil
Guest on 5/10 at Bistrot Seven Toc Toc. Ascona
Felipe Schaedler represents the power and vitality of the Amazon
where he has lived since he was a boy. Today he is famous for playing
Amazonian cuisine, combining tradition and regional identity with a
contemporary touch.
Rafa Costa E Silva
Chef at Lasai Restaurant
Rio de Janeiro – Brazil
2 Michelin stars
Guest on 10 and 12/11 at Villa Prince Leopold
Sustainable fresh contemporary Brazilian cuisine that blends techniques learned mostly in the United States and Spain. Rafa works with small farmers and local producers for ingredients, but he grows about 40 percent of his menu from his own garden, where he raises free-range chickens for eggs and grows various vegetables and legumes. Ranked 7th on the 2024 Latin America’s 50 Best Restaurants list,
Manu Buffara
Chef at Manu Restaurant
Curitiba – Brazil
Guest on 9/11 at Grand Hotel Villa Castagnola and on 11/11 at Seven Lugano
Tell the Atlantic Forest
In her “women’s” restaurant, the chef has only five tables. An icon of a cuisine that is respectful and as close to nature as possible, she seeks a connection with it. She has been able to make her region known through her gastronomic world.
She was the best cook in Latin America for Latin America’s 50 Best in 2022,
