Lake Como

The cuisine of Lake Como is the result of a skillful combination of products from both the lake and mountainous regions. This synergy has given rise to a rich culinary tradition, a gastronomic heritage characterized by simple yet flavorful dishes, capable of satisfying even the most refined palates.

Typical Dishes and Local Specialties

Among the most famous dishes of Larian gastronomy are Risotto with perch, a first course made with high-quality Carnaroli rice, creamed with a delicate fish broth and enriched with perch fillets from the lake; Polenta uncia, a humble dish made precious by the simplicity of its ingredients: polenta, melted butter, and mountain cheese; Missoltini, salted and dried agone fish fillets, an appetizer with an intense and bold flavor, typical of the lake’s fishing tradition; Pumpkin tortelli, ravioli filled with pumpkin, amaretti, and mustard, a delightful combination of sweet and spicy flavors.

The cuisine of Lake Como boasts a wide range of high-quality products:

• Lake fish: In addition to perch, coregone, lavarello, alborella, and rainbow trout are also highly appreciated, often prepared in carpione or grilled.
• Cured meats and cheeses: Salame d’la duja, lardo d’Arnad, and goat cheeses are just a few examples of local products.
• Wines: Sasso di Caldèra and Valtellina Superiore are the most representative DOC wines of the area.

Thanks to its variety and the quality of its products, the cuisine of Lake Como represents a culinary heritage to be preserved and one of Italy’s gastronomic excellences.