CUCINA del LAGO di COMO English version. Some information, about food and gastronomic customs in the area of lake Como

In the province of Como there are three different culinary influences.

The first, that of the Lake with its protagonist, the fish. The risotto with fillets of perch is the “dish” del Lario, served only in season, when the perch, increasingly rare and difficult to find, is fisched in the Lake. Another famous and original, typical of the Lake Como, are the ““missoltini”. Are the “agoni” caught between May and June, sun-dried and pressed with salt in “missolte” made of wood. (Product difficult to appreciate, for his intense taste, and very rich in salt). And again: the fish in “Carpione”, fried and marinated in water and vinegar flavored with herbs


The second is the cooking of the valleys, more archaic and easier, polenta, cheese and mushrooms (depending on the season) porc, lamb, deer, as protagonists. Typical and traditional Dishes so that they do not have even the Italian translation, as the “polentauncia” with cheese, butter and garlic; (the polenta of flour mixed with yellow and black flours), Gnocchi col cucchiaio, always served with melted cheese, butter and garlic, Riso “in cagnone” rice cooked with potatoes, with the same seasonings, Patati rusti after being boiled, the potatoes are skipped with butter and cheese, and the cake “Miascia” made with old bread, fruit, butter, milk, eggs, sugar etc And then all products of milk, butter grazing to cheese: goat cheese, semude, formaggelle, fat and semi-fatty cheese..


The third is the cooking from the plain, from Brianza, and which offers especially robust and meat dishes the Nordic cuisine lombarda expression, using the pig frequently and the names of the dishes are common to other areas, particularly to the Milano area. Here we find the “buseca”, minestrone tripe robust and invigorating; the “cassoela”, a stew with pork ribs, pork sausage and cabbage. Polenta, cotechini, rabbit, braised beef. And from January to March sausages grilled fresh …


Some specialities come also from nearby Valtellina as: Bresaola (like a ham, but from beef) and Pizzoccheri.(Buckwheat flour pasta, cooked wit some vegetables end prepared with local cheese and butter)

Other speciality comes from the near Switzerland as: the Meat Fondue and Cheese Fondue


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