Lake Market Stall · Sun-Dried Lake Fish
Missoltini
📷 Closely related photo — Photo: Paolo Perini] / Wikimedia Commons · CC BY-SA 2.0
The fish are pressed flat and sun-dried for days, then layered in tin containers with bay leaves — a preservation method centuries old on the lake.
Missoltini are small lake shad (agone) that are salted, sun-dried for several days, then packed and pressed in tin containers with bay leaves until firm and intensely savory. Markets and lakeside stalls around Lake Como grill them briefly, dress them with oil and vinegar, and serve them with polenta or bread.
Why it's made this way: Lake fishing communities on Lake Como developed the drying technique to preserve the seasonal agone catch through winter, and the dish remains a defining taste of Lombardia's lake towns.
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