Farina Bóna-Kugeln mit Sellerie*

It must be as fine as silk threads: Farina Bóna, the flour made from roasted maize. Mixed with water, and on festive days with wine, it was the everyday food of the inhabitants of the Onsernone Valley in the Swiss canton of Ticino for centuries.
In the meantime, there are a multitude of modern recipes with the tasty flour: from soups to cakes to small antipasti dishes. The latest creations can be tasted at the Festa della Farina Bóna in Onserone.


  • Boil the finely chopped shallots, celery and bay leaves in the water for 10-15 minutes.
  • Pour in the stock and white wine, reduce to 2 dl, remove the bay leaf and purée.
  • Then add 70 to 100 g Farina Bóna until a malleable mass is formed.
  • Season with black pepper, rosemary powder, marjoram and olive oil.
  • Shape into balls and serve with the aperitif.

Ingredients (for 2 persons)

  40 g shallots
  100 g bulb celery

70 - 100 g Farina bóna
  3 bay leaves
2 dl water
  1 EL broth
  1 dl white wine
black pepper
  rosmary powder

4 tbsp olive oil

*Rezept von Meret Bissegger

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