Missoltino

Missoltino is a traditional cured fish product originating from the province of Lecco in Lombardy, Italy, specifically around Lake Como. It is made from agoni, a type of freshwater fish, also known as shad or allis shad. The preparation process is distinctive and involves several stages. The fish are typically caught during their spawning season, cleaned, and then salted. Following salting, they are dried and matured in wooden boxes, often layered with laurel leaves, which impart a unique aroma and flavor. This curing process can last for several months, resulting in a firm, intensely flavored product.

Missoltino is traditionally served as an appetizer or a main course. It is often grilled or pan-fried, and then typically accompanied by polenta, a staple of Northern Italian cuisine. The rich, savory taste of the missoltino pairs well with the creamy texture of the polenta. Historically, missoltino was an important food source and commodity for the communities living around Lake Como. Its production and consumption are deeply intertwined with the local culture and culinary heritage of the region. The availability of missoltino can be seasonal, depending on fishing regulations and the natural cycles of the agoni.