Gastronomy and Wines

Our gastronomy is shaped from territory conformation. You can divide it in three key zones: the lake one where fish is leader( perch, lavarello and agone fishes), the valley and mountain one, centred on polenta (mush) and fowl and the Brianzola one characterized from palatable meat dish.

Territory also offer valuable oil, produced from local olives.

Among  cheeses Taleggio should  be remembered, perfect with polenta.

What to taste:

  1. il Risotto col Pesce Persico
  2. i Missoltini (salty and dried agoni fishes with aromas)
  3. la polenta uncia (mush dressed with butter and cheese)
  4. la Polenta Taragna (buckwheat mush)
  5. la Miascia (a cake made with stare bread)
  6. la Cutizza (a cake like a bun)
  7. gli Agoni in carpione
  8. il Pate’ di Cavedano
  9. la Buseca (veal tripe soup)
  10. l’Anguilla alla Comacina
  11. Lavarelli burro e salvia (lavarello fish with butter and sage)
  12. la Semuda (low fat cheese from hillside)
  13. lo Zincarlin (novel cheese with salt and pepper)
  14. il Masigott (buckwheat and nut cake)

 and much more…..let us guide you to discover Como’s gastronomic riches.

Como lake’s wines are not so many but well known are Bellagio’s red and Domasino, a white sparkling wine; the close mountain area of valtellina offers many opportunities to taste Sassella, Inferno and Sfursat.

LarioMood organizes gastronomic discovering tours in Como, on the lake and in the close area of Valtellina.

For further in formation on these tours, please fill in the form

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