Let's start before from what is a Grotto that can be compared as an Italian Trattoria, or to a traditional Spanish Tasca or a German Gasthaus,only comparations because a Grotto has its own identity.The Grotto was originally a sort of warehouse or cellar, generally stone well-a very ventilated building with a suitable temperature for storing dairy products dairy such as cheese and butter but also wines and cold meats as salami as well as agricultural products.The Grotto was used in this manner throughout the Canton of Ticino,in the other Swiss Canton of Grisons but also in Italy in some areas of the Valtellina in the province of Sondrio and in Val Chiavenna that Valley that begins North from Colico, the extreme tip of Lake Como in Lecco arm.The first Grotti,were in many cases real Grottos,ideal places to preserve food.
I discovered the tradition of the Grotti some years ago by a Educational in Lugano and Locarno, very interesting because the history of the Grotti is an absolute proud of the local populations,people have made of the Grotto a local institution and part of the culture of this area of Switzerland.The first Grotti with access we can say to the public or better to invite someone to taste the wine,the cheese,handcrafted products, ,accompanied sometimes by the typical Polenta,were born from the idea of the owners more than a century ago,an idea to make known to those who came from outside the local gastronomy.After some years the Grotti began further more popular they continued their development,there was a first promotion of typical Ticinese foods in the nearest Italy,Germany and France then turning into real establishments dedicated to the Catering Industry and they adopted the old name of those place storing food and wines.
The first Grotti, retained the original structure in stone,later some more modern, the true Grotto Ticinese in each case, has its own identity,a rustic furniture and details of design typically local,symbols representative of the place of belonging and especially menu based on traditional cuisine.
Grotto Pierino is a real Grotto with Capitol G.The staff and owners are very friendly and nice they make you feel as at home,the typical Polenta is cooked with the typical and traditional method on the fireplace as well as the typical vegetable minestrone.The menu offers an excellent variety of local meats, there is also a very good range of cheeses including the local Formagella,Stracchino, Cheese typical of the Swiss Alps, typical dishes from the Grotto Pierino are also the famous Polenta Concia cooked with cheese melted over it,the classic Coniglio in Salmi Rabbit cooked with pepper, onion and red wine that is accompanied by wonderfully to Polenta and also dishes linked to the nearby Lombardy in particular to the area of the Milanese and Insubria as the Brasato (braised,) and the famous Ossobuco. Of course, then in the menu there is a good choice of wines and desserts.
What more you should try,live and enjoy in the atmosphere of a Grotto,a fine,delicious and local cuisine and feel at home in an environment,warm and welcoming.
It is not difficult to get from Lugano to Grotto Pierino,from the ciyu on the lake there only 6 km to Cureglia,Take the road that skirts the Civic Park,where is located the famous Villa Ciani beside the Belvedere Lake Promenade,then cross the bridge of Cassarate and follow the signals Viganello and Pregassona.Once you are in Pregassona take the road Via San Gottardo-Cureglia from here then begins a steep climb of about 3.5 km and you will be at Cureglia, next to the Main Square of the town and you will find the Grotto Pierino. On weekends is recommended to book.I strongly recommend a lunch or dinner at Grotto Pierino and ...Buon appetito.
Francesco Mari
www.grottopierino.ch
www.grotticino.ch
www.cureglia.ch
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