Made up from the skillful combination of lake fish with flavors of peasant and genuine food tradition of mountains and surrounding hills, the typical Lariana cuisine offers a variety of dishes mostly accompanied by the inevitable polenta, queen of the territory.
The attention and care that restaurant owners of the area devote to the re-elaboration of local products, are increasing the quality of the menu that can be tasted all around Lake Como. Among these, we have selected some of them that characteristically enhance, in our opinion, the flavors of the Larian territory.
Not to be missed, among the courses of Abate's (located in Lezzeno), the first Ichthytourism of Lombardia, are the mysultin, a typical fish named Agoni, fished in May, sun-dried, pressed in a barrel originally made of wood, called “missolta” and preserved with bay leaves, served grilled together with polenta. Here the menu depends by the availability of the fish and is characterized by the freshness of the ingredients and the accuracy in the preparation. There is also a small oriental touch: cooked sushi, with fish coming strictly from lake Como.
If besides being gourmets, you also pay attention to the aesthetic innovation of dishes, Feel is one of those places not to be missed: chef Federico Beretta brings the territory and tradition to the table, re-elaborating them with technique and intuition. With spaghettoni laghee, for example, he combines the flavor of the lake with products of the land (cauliflower) and from the orchard (bitter orange).
Crotto del Sergente is characterized by a Larian cuisine in continuous evolution, inserted in a context of Como’s traditions; it is listed among “Historical place of Italy”: door, jambs and floors of the rooms testify its eighteenth-century origin. An escalation of flavors that unfolds with the of caramelized artichoke with Zincarlin mousse, a local raw milk cheese, and culminates in the sins of the Crotto, the homemade desserts.
You have to cross over a little bit, arriving where the Larian area ends and the High Brianza begins, to reach Il Cantuccio in Albavilla, a small gourmet refuge for good food and local flavors lovers, on which a star shines bright, the red Michelin star.
You may like
Lecco - Eat like a local
 |
| Missultitt, typical fish from Como lake |
Not to be missed, among the courses of Abate's (located in Lezzeno), the first Ichthytourism of Lombardia, are the mysultin, a typical fish named Agoni, fished in May, sun-dried, pressed in a barrel originally made of wood, called “missolta” and preserved with bay leaves, served grilled together with polenta. Here the menu depends by the availability of the fish and is characterized by the freshness of the ingredients and the accuracy in the preparation. There is also a small oriental touch: cooked sushi, with fish coming strictly from lake Como.
 |
| Crotto del Sergente |
Crotto del Sergente is characterized by a Larian cuisine in continuous evolution, inserted in a context of Como’s traditions; it is listed among “Historical place of Italy”: door, jambs and floors of the rooms testify its eighteenth-century origin. An escalation of flavors that unfolds with the of caramelized artichoke with Zincarlin mousse, a local raw milk cheese, and culminates in the sins of the Crotto, the homemade desserts.
 |
| Il Cantuccio |
You have to cross over a little bit, arriving where the Larian area ends and the High Brianza begins, to reach Il Cantuccio in Albavilla, a small gourmet refuge for good food and local flavors lovers, on which a star shines bright, the red Michelin star.
You may like
Lecco - Eat like a local
Commenti
Posta un commento