- Davide Bareggi
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In the small village along the coast of Lake Como it is possible to taste traditional local fish dishes and still see the typical triangular trestles on which the typical local fish, “Agone”- “twaite shads” are hung to dry and then be used in the preparation of the famous “missoltini”. Very popular and used in the kitchen are also lavaret and perch. Lavaret has delicious white meat and is the ingredient for a big number of dishes. Perch has white and very tasty meat, usually cooked in fillets and combined with rice. Common species are also chub, often prepared “in carpione” (with vinegar and vegetables) and pike, traditionally cooked in a pan. We recommend a boat trip to understand the uniqueness of the landscape and stop in the village along the coast to enjoy a walk and taste typical fish dishes.
There are many shops and fisheries where you can buy lake fish, but to better understand the importance of the fishing activity and culture on Lake it’s possible to go on a fishing trip with professional fisher.