Doing honor to the Italian culinary tradition, the offer lariana is varies as its territory; a real gastronomic treasure, fish from the lake up to the cheese, salami and meat dishes.
Missoltini shad fish dried in the sun), the tench to Larian, fillets of pike, but also the risotto with perch, maltagliati with bottarga Lavarello and the dishes of the Lombard tradition, the cassoeula (cabbage and pork) and the busecca (tripe foiolo), all of which is accompanied by the inevitable polenta polenta uncia and tap, sprayed by good wines nostrani, red and white, are some of the offers that you can meet in the menus of the restaurants lariani.
In the area of the valleys and the mountain it is tasted a poor cooking, based essentially on yellow polenta, “polenta taragna” or “vuncia”, that accompanies tasty dishes of game or rustic cut cheese of casera. … The fat cheese and typical of the dairy montana is still cooking and traditionally carried out in copper boilers on fireplaces and the cheese is ripened in natural caves or in cellars for at least three months.
… Prevail robust skill as the “verzata” (cazzoeula), the busecca or foiolo, polenta and birds, the cotecotti with beans and of course all products of the delicatessen as privileging the filzette and cacciatorini.