Missoltino, is the emblem of the Lariana tradition.
An excellence, today very rare and relegated to a few craftsmen, which is obtained by salting and drying agoni, typical fish from Lake Como.
The Misultin, so called in dialect jargon, have a very particular taste. To better appreciate them, grate them, then season them with extra virgin olive oil and balsamic vinegar and serve with polenta. Excellent also minced and used as a condiment for pasta and salads.
Missoltino, packs of about 160 grams, 4pcs per pack.
Ingredients: dried whole agons, salt, bay leaves.
Fishing mode: caught in Lake Como in compliance with the reproductive cycle of the species.
Shelf life: 60 days.
Storage method: In the refrigerator at 0/4 ° C.