This fish makes history Como since the Middle Ages, in fact, the regulation of this fishery was already present in that period and its history is also documented by their presence in a mosaic in the Baptistery of San Giovanni Comacina Island.
is caught during June and July with different techniques and then be transformed: once a fish is gutted and passed in the halls and after any cut is passed back to the washing and drying outdoors. After a few days are put in missolta (hence the name Missoltini) carrying the pressing alternating the fish with bay leaves.
So compressing Missoltini secrete fats they contain, enhancing the flavor and taste of one of the most delicious dishes in the kitchen Larian.
The Agony and Missoltini are just some of the many treasures that Lake Como has to offer and as such are protected by an eco-: "Gustavo freshwater fish " designed to protect consumers and the fishermen themselves by making it recognizable to the fish market which is treated according to sanitary standards of health care quality. symbolized by a perch, Gustavo is the organizer of a project to protect all fish species Insubric lakes, including Lake Como is owned but this is not the only objective guarantee from the brand created. In addition, there is an objective of to study the chemical and physical characteristics Lakes and socio-economic aspects related to the sale of fish Insubria. Other aims and enhancement of biodiversity and ecosystems of the lakes, that purpose is realized in practice with the creation of submerged lake habitat. E 'therefore be seen how this label represents a real guarantee , conscessa to fishermen operating on Lake Como and fishmongers and restaurants that use the products, to recognize the fish in the Como area.
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