THE FOOD AND WINE EXCELLENCES OF LAKE COMO

When one thinks of Lake Como, many things come to mind: from landscapes to events, from culture to textiles, from fashion to design, from cinema to art. But that's not all, because the Como area is also reflected in its cuisine. The food and wine that distinguishes it feels the strong influence of water and mountains, but also of the history of the people who have always inhabited its shores, valleys and hills.

Traditional Larian dishes are simple, as they have their roots in the poor cuisine of fishermen, farmers and breeders. However, taste is not lacking, thanks to the ability to make the most of the products that the territory offers. These flavours can be tasted in the crotti, the typical taverns of Lake Como, Valchiavenna and Canton Ticino that take their name from the natural cavities characteristic of these mountainous regions, once (and still) commonly used to preserve food, wine and cheeses such as Taleggio and Gorgonzola.

An excellence is certainly lake fish, in particular the Missultìtt (missoltini): a complex preparation that involves sun-drying the agoni, freshwater fish, then marinating and finally grilling. The inevitable accompaniment is polenta, a Larian delicacy is taragna polenta (from tarai, the ladle used to stir it).
Polenta is also delicious with meat dishes: cured meats, game, stuffed chicken and Cassœula - typical of the entire Lombardy region - made with pork, cabbage and, in the Como tradition, white wine, are typical of Lake Como.

All these delicacies can be enhanced with cold-pressed oil - made from olives harvested exclusively by hand so as not to damage the plants - and accompanied by a niche wine, produced by local winegrowers and guardian of all the fragrances of the Lake Como area.
And to end on a sweet note, Miascia: a typical cake with bread, fruit and sultanas.

To get to know Lake Como, it is essential to savour its cuisine, exploring the villages in search of the most typical taverns and enjoying hearty dishes rich in stories, flavours, tradition and innovation.

Photo: Crott del Pepott