Main Courses of Lake Como: Authentic Flavors of the Lake

Discover the culinary tradition of Northern Lake Como: from the legendary Missoltino with polenta to historic marinated Agoni in carpione.

While first courses showcase the encounter between lake and mountain, fish main courses are the ultimate expression of Lake Como’s identity. The traditional cuisine of Vercana and coastal villages like Domaso and Gravedona is rooted in ancient preservation methods, created to preserve the catch of our lucìa (traditional Larian boats).

Here are the fish specialties you must try to experience a complete gastronomic journey during your stay.

1. Missoltino with Polenta: The Essence of Lake Como

The Missoltino (or Missultìn in local dialect) is not just a dish—it is a ritual. It is the undisputed king of the Larian table.

• How it’s made: Freshly caught agoni (shad) from the summer months are salted, sun-dried, and then pressed into traditional tin containers (missolte) with bay leaves.
• The dish: It is served lightly seared on the grill alongside slices of toasted polenta. A splash of vinegar and a drizzle of olive oil enhance its bold, savory flavor.
• Fun fact: It is the perfect dish for those seeking the strong, genuine flavors of traditional Lake Como cuisine—a unique taste that speaks of history and the lake.

2. Agoni in Carpione: Tradition and Freshness

Carpione is an ancient preservation method beloved throughout Northern Lake Como for its sweet-and-sour, refreshing taste.

• How it’s made: Fresh agoni are fried and then marinated in a mixture of vinegar, white wine, onions, carrots, celery, and local aromatic herbs.
• The experience: Always served cold, it is the ideal main course for warm summer evenings, especially when paired with a glass of local IGT white wine from the Terre del Lario.

Where to enjoy fish main courses near Vercana?

Staying in Vercana gives you a wide choice between historic trattorias and modern restaurants revisiting traditional dishes. We recommend trying the small venues around the harbors of Domaso and Gravedona, where fresh fish arrives every morning directly from local fishermen.

“Tasting a Missoltino while watching the sunset over the lake is not just a dinner—it is a journey through time along the traditions of Larian fishermen.”