Gastronomy

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Exploring the flavors of Lombardy in the surroundings of Annone Lake. Welcome to a culinary journey to discover the authentic flavors of Lombardy, with particular attention to the gastronomic delicacies that characterize the surroundings of Annone Lake. The Lombardy region boasts a rich and varied culinary tradition, which is reflected in the typical dishes and local specialties that delight the palates of residents and visitors.

Missoltini (missultén)

Missoltini are a traditional dish of Como cuisine, particularly widespread in the surroundings of Como Lake. These are small lake fish, usually shad, which are salted and dried according to an ancient preservation technique. After undergoing this process, the Missoltini are grilled or fried and served as an appetizer or main course. Their tasty and delicate meat, enriched by the intense flavor of the lake, makes Missoltini a delicacy appreciated by gourmets and a symbol of the Lombardy lake gastronomic tradition.

Risotto with “pesce persico” is a culinary delicacy typical of the Lombardy lakes, including Lake Como and Lake Annone. This dish involves the use of royal perch, a freshwater fish with delicate and tasty meat. The perch is integrated into the risotto during cooking, giving the dish a unique and enveloping flavour. The combination of the creaminess of the risotto and the freshness of the perch creates a combination of flavors that delights the most demanding palates, offering an authentic gastronomic experience linked to the Lombard lake tradition.

The polenta

Polenta represents one of the most iconic and beloved dishes of the Lombard culinary tradition, including the surroundings of Lake Annone. Made with corn flour and water, polenta has ancient origins and has established itself over time as a symbolic dish of the peasant and mountain cuisine of the region. Versatile and popular, polenta can be served soft as a side dish to accompany braised meats and stews, or cooled and cut into slices to be grilled or fried. Its creamy texture and rustic flavor make it a comforting and satisfying dish, perfect for cold winter evenings or as a base for traditional recipes such as Polenta and Osei. Polenta represents a fundamental element of Lombard gastronomic culture, celebrating the peasant roots and offering an authentic culinary experience rich in history.

Pizzoccheri

Pizzoccheri are a typical dish of the culinary tradition of Valtellina. It is a fresh pasta made from buckwheat, enriched with potatoes, cabbage, cheese (usually Bitto or Casera) and melted butter flavored with garlic. This combination of ingredients creates a rich and tasty dish, perfect for warming up the cold winter evenings of the Lombardy mountains. Pizzoccheri are an excellence of Alpine cuisine, which combines rustic and genuine flavors in a dish with a unique and enveloping character. Appreciated for their simplicity and goodness, Pizzoccheri represent a symbol of the local gastronomic tradition, offering an authentic and satisfying culinary experience for anyone who wishes to savor the genuine flavors of the Lombardy mountains.

Risotto alla Milanese

Risotto alla Milanese is an iconic dish of Lombardy cuisine, famous throughout Italy and beyond. Prepared with Carnaroli or Arborio rice, meat broth, onion, white wine and saffron which gives it its characteristic golden yellow colour, Risotto alla Milanese is a combination of delicate and enveloping flavours. Its creaminess and intense aroma make it a refined and appreciated dish, often enriched with butter and Grana Padano cheese for a creamy consistency and a rich flavour. Served as a first course or as a side dish for braised meats, Risotto alla Milanese embodies the elegance and culinary tradition of Lombardy, offering an unforgettable gastronomic experience that conquers the most demanding palates.

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