Ticino pays tribute to Mediterranean style cuisine: proof of this is the number of restaurants that have been awarded stars, chef's hats and forks by the top restaurant guides. Its tradition of great chefs dates back to the Middle Ages (in the 15th century, Martino from Blenio was the chef for the Sforza family of Milan). Towards the end of the nineteenth century, Josef Favre (founder of the Académie Culinaire de France) commanded the kitchens of the Park Hotel at Lugano. In recent decades, we have witnessed the success of Angelo Conti Rossini and other excellent chefs who have received various awards. Not just haute cuisine, though: it is mainly local dishes that are served in the typical inns and taverns of Ticino. These dishes make the most of the region's produce, and are hard to find anywhere else.