Cookies help us provide better user experience. By using our website, you agree to the use of cookies.
2020-07-10 0 comments

While Larian cuisine predominates the lake, rustic mountain flavours are not lacking, nor are hillside delights. Mountain and hill are caretakers of that humble and genuine tradition that has as its symbols polenta taragna, made of buckwheat, or polenta uncia: seasoned with butter, garlic and cheeses, or toc variante bellagina, a very refined dish which is difficult to prepare. On the tables of the lake Como the fritto misto di lago (fried-mix of lake fish) has a place of honour: many alborelle and agoni to be fried in iron frying pan after being floured, bottatrice, fillets of perch and lavarello (a common whitefish), to be cooked breaded with egg in butter and sage with a drip of oil.