Local cuisine Traditional Dishes of Lake Como Lake Como is not only about postcard views, elegant villas and villages poised between water and mountain slopes. It is also a place where cooking carries the scent of old traditions, a close bond with the land and seasons that change the character of every flavour. Eating on the Lario means tuning in to its most authentic soul. Polenta taragna and chops The tradition of lake fish Missoltini: the symbol of Lake Como Missoltini are perhaps the most iconic speciality of Larian cuisine. Agoni fish are caught in summer, dried in the sun and preserved in salt: an ancient ritual handed down through generations. They are usually served warmed through or grilled, accompanied by steaming polenta. Perch risotto This is one of the dishes visitors to Lake Como love most. Perch fillets, gently browned in butter, give the risotto an elegant and refined flavour. It is one of the signature dishes you will often find in restaurants overlooking the lake. Fried bleak Crisp and golden, fried bleak is a small but memorable delicacy. Once very common, the fish is now subject to regulated fishing in order to protect the species, yet it remains one of the traditional dishes most appreciated by local people. Mountain cooking meets the lake Polenta uncia Butter, local cheeses, garlic and soft polenta with a comforting homemade aroma: polenta uncia is the ultimate comfort food in the mountain areas that embrace the lake. Pizzoccheri Although they come originally from Valtellina, pizzoccheri are also widely enjoyed in the villages of the Upper Lake. It is a rich, hearty dish and perfect on colder days. Read our guide to where to eat in Varenna and Bellano: restaurants and trattorias Less well-known but truly authentic flavours Tóch This convivial preparation is a kind of thick fondue made with cheese, butter and maize flour. Tradition says that whoever breaks the crust in the pot must buy everyone a drink. Lake-cured meat Less famous than Valtellina bresaola, lake-cured meat has a distinctive, fragrant flavour. Served with olive oil and lemon, it makes a simple but surprisingly memorable starter. Patole from Valsassina These potato and flour fritters are crisp, hearty and full of warmth. They are one of the most homemade specialities and among the least known to visitors. The cheeses that tell the story of these mountains Bitto, Taleggio and Formaggella del Lago are just three examples of the area’s rich cheesemaking tradition. Each one has its own distinctive flavour, perfect with polenta or warm bread. Traditional desserts of Lake Como Miascia A humble dessert made with stale bread, milk, apples and raisins. Every family keeps its own version. Cutizza A large fluffy fritter, simple and irresistible, perfect forh2 class="vvl-h2">A cuisine shaped by identity The gastronomy of Lake Como is made of stories, traditions and flavours that bring together the lake and the mountains. Tasting it is one of the most authentic ways to get to know this extraordinary place. Accommodation tip: for your stay, I recommend choosing Bellano and staying in a Villa Vista Lago apartment. Check availability and book now