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In the lariana cuisine predominates the lake, for tastes of mountain, neither the hilly delights.
Mountain and hill are custodians of that poor and genuine tradition that have its symbols in the polenta taragna, of Saracen wheat, or in the polenta uncia: seasoned with butter, garlic and cheeses or the varying toc bellagina, flat only very sought after and of difficulty preparation.

On the tables of lake Como has a place of honor the mixed fry of lake: bleaks in quantity, to fry floured in iron frying pan, bottatrice, fillets of Persian and lavarello, to cook breaded with the egg in butter and sage with an I drip of oil.
The fish in carpione, fried and then marinated in vinegar, onion, laurel, is relative of the fish in green sauce, grigliato and marinated in a sauce of parsley, bread's crumb with vinegar, capers, anchovies, garlic, red of egg, oil of olive (ideal lavarelli, chars). The dish typical of the kitchen of lake Como are the missoltini or missultin , the agoni fished in May, dried to the sun and preserved to layers, with leaves of laurel, in the missolta, a container closed by a cover of burdened wood of weights, so that the missoltinis stays "under pressure" for some months. They tastes after a brief cooking on grate, bedewed of oil and vinegar with toasted polenta and red wine.

Among the sweets the meascia is a cake from the ancient origins: mixing stale bread, milk, eggs, sugar, butter, apples or pears, pinoli, uvette and, to discretion, crumbled macaroons, bitter chocolate, bark of lemon.

The masigott is an I mix rustic and friable, from the characteristic form semisferica, of white fariine and of Saracen wheat, sugar, butter, eggs, uvette, pinoli, candied orange and yeast.