I live in Ticino, which is the Italian-speaking part in Switzerland, but I grew up near Zurich. In other words, my culinary heritage is shaped by German-speaking Switzerland. At home, we used butter instead of olive oil, which wasn’t very well known in Switzerland back then. There was no trace of Mediterranean cuisine, much was refined with a sauce. Potatoes were preferred to pasta. For dinner, we often had a sweet meal, like birchermüesli, semolina porridge with fruit, rice pudding or rich sweet pies. And coffee with milk – awful for every Ticinese.   I have been living in Ticino for almost thirty years now, and of course, have adopted…