Missoltino Fillet is the evolution of the typical Missoltino, that is the emblem of Lake Como tradition.
An excellence, today very rare and relegated to a few artisans, which is obtained by salting and drying the agoni, small fish typical of Lake Como.
Misultìn, as they are called in dialect, have a savory and intense taste.
- Product Code
- 025
- Ingredients
Alosa agone (Alosa fallax lacustris), Sea salt, Laurel.
- Net Weight
- 100 g – 120 g
- Origin
Lake Como, Lombard lakes.
- Packing
- Under vacuum
- Shelf Life
- 120 days
- Preservation methods
- In the refrigerator at 0/+4°C
- Allergens
- Fish
- How to use
Open the bag, remove the product and place it on a grill or in the oven, cook it for about 6/7 min. Then season with extra virgin olive oil and balsamic vinegar.