Dish

Torta di pane ticinese

Torta di pane ticinese is made by layering slices of bread with cheese and onions in a casserole dish. The dish is then covered with a mixture of milk and eggs and baked until the bread is crispy and the cheese is melted. Torta di pane ticinese is usually served with a side of vegetables.

European cuisine› Alpine cuisine› Swiss cuisine

Dessert

Origins and history

Torta di pane ticinese is a traditional Swiss dish that has been enjoyed for centuries. It is believed to have originated in the canton of Ticino, in the southern region of Switzerland.

Dietary considerations

Torta di pane ticinese is a high-calorie dish that is rich in flavor. It is not suitable for individuals with a lactose intolerance or those on a low-fat diet.

Variations

There are many variations of torta di pane ticinese, including the addition of bacon or ham for added flavor. Some recipes also call for the use of different types of cheese, such as Gruyere or Emmental.

Presentation and garnishing

Torta di pane ticinese is traditionally served in a deep casserole dish. It can be garnished with chopped parsley or cilantro for added flavor and color.

Tips & Tricks

To ensure that the bread is crispy and the cheese is melted, be sure to bake the dish until it is golden brown. The milk and egg mixture should be poured over the bread and cheese just before baking.

Side-dishes

Torta di pane ticinese can be served with a variety of side dishes, including fresh fruit or a side salad. It can also be served with a glass of white wine, such as a Swiss Chasselas.

Drink pairings

Torta di pane ticinese pairs well with a cup of coffee or a glass of milk. It can also be served with a sweet liqueur, such as amaretto or Frangelico.