Visiting an area means discovering its history and culture, but also enjoying the aromas and flavours that the local cuisine has to offer, we also suggest you to learn how to make it your own attending lake como cooking classes.
Lake Como offers a real gastronomic treasure, from lake fish to cheese, cold cuts and meat-based dishes. Missoltini (sun-dried shad) Larian-style tench, pike fillets, risotto with perch, maltagliati with lavaret roe and famous traditional Lombard dishes such as casseoula all accompanied by polenta uncia and tocc, and washed down with some good local red or white wine, are just some of the dishes that you will find in the Lake Como area. In the mountains around the Lake you can sample peasant cooking, essentially based on yellow taragna vuncia polenta. Polenta,mushrooms and chestnuts are the main foods in this simple but genuine cuisine.
Full fat cheese, a typical product of mountain dairies, is still made today in copper pans on wood burning stoves and the cheese is left to mature for at least three months in natural cellars. The mountains in Lecco area excel in cheese-making.The most famous product is taleggio but there are also stronger or more delicate cheeses, ricotta, rustic salami and excellent butter. In the Brianza area there are hearty local dishes like verzata (pork and savoy cabbage), busecca or foiolo (tripe), polenta with small birds, cotechino with beans and, of course, delicatessen products like filzette and cacciatorini.Typical of the area is also the original rustisciada, made with pork loin and sausage browned with onions. The Brianza area is also famous for the production of wine in Montevecchia hillside. There are also vineyards on the northern west end of the lake above Domaso.