Il Fermento is the meeting point in the village for lovers of strong beers. Numerous Swiss beers are waiting to be discovered and tasted. With the Ticino specialities available, every aperitif is perfectly rounded off.
The original form of the pizza "La Pinsa" (from Latin "pinsere" = to crush) comes from ancient Rome. The flat breads of the Pinsa Romana are made from cereals such as millet, barley or spelt together with salt. The slow, natural sourdough fermentation, which can last up to 72 hours, makes the Pinsa particularly light and digestible. At "Il Fermento" a large selection of this specialty is on the menu.