The Missoltino is the emblem of the 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. The Misultìn, so called in dialectal jargon, have a savory and intense taste.
- Product Code
Alosa agone (Alosa fallax lacustris), Sea salt, Laurel.
Lake Como, Lombard lakes.
- Under vacuum
- Shelf Life
- 120 days
- Preservation methods
- In the refrigerator at 0/+4°C
- 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.