What to eat in the Medium and Upper Lario

The gastronomy of the area connecting the lakes Ceresio and Lario is the most simple thing that mountain and lake can offer, as it is based on the genuineness and simplicity. The breeding and sheep farming have always been the typical activities of those places, therefore it is normal that milk and cheese are a prestigious custom, and that they cannot be absent from any menu.
Today as in the past the mountain pastures produce butter, ricotta and a wide variety of fatty, quitte fatty and lean cheeses (formaggelle, which are small fresh cheeses with goat milk, zincarlino, etc.).
Moreover in those places there is the production of excellent hams and salami, in particular the “luganeghetta”, a delicious sausage. Approaching the lakes the vegetables are highly used, but fish makes its appearance.
Instead, the gastronomy of the west area of the Lario is divided into two different areas: the coastal area with the towns near the lake, and the valleys with the towns at a higher altitude. That is why the food is different. The first kind of food is mainly made up of fish, due to the proximity of the lake, while the second kind of food has cheeses, polenta (thick maize porridge served with meat, cheese etc.) and game.
The typical dishes of the lake are based on fish such as perch, missoltini (which is the name of the allis shad fished during may and june, then dried in the sun and pressed in the salt, in the “missolte” tin), saused fish, bleaks and trouts.
In the valleys, besides the cheeses, the latteria, the “semude”, and the goat’s milk cheese called Caprino, it is possible to eat goal, mushrooms, goatling and lamb. You can also taste many kinds of honey such as the chestnut honey with a stronger taste, or the acacia honey which has lighter taste.
The sweets can be simple but savoury as the “Miascia”, a mix of stale bread, milk, eggs, raisins and flour.
Thanks to the mild climate of its coasts, the lake of Como has the most northern oil in Europe, very liquid and with a low acidity, produced with stone-minced olives squeezed without cooking.
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Escursioni proposte: Tavola Lario (320Kb)