One of the dishes lariani most celebrated is the famous marriage pulenta and missultin. In a few, however, are aware of the fact that behind this dish is hiding from an ancient tradition, dictated by the need to retain a long time the catch. In particular, the secular method of preparation lariano foresees that the agone, typical freshwater fish, is worked through different stages of salting and drying in the sun. Only through this process, the catch is transformed into a missoltino, ready to be grilled and served with slices of grilled polenta. Almost unobtainable outside the lariano triangle, the missoltino is however easily preservable: for aspiring MasterChef, will therefore be simple pick them up in a pescheria lariana, and then to reproduce the recipe in a thousand, imaginative variations.