Missoltini are agoni (typical lake fish) dried, salted and preserved in tins. They are small to medium size and are caught in June just after the reproduction. The preservation technique was handed down from father to son.

INGREDIENTS FOR 6 PEOPLE
12 missoltini, two spoonfuls of fine chopped parsley. six spoonfuls of extra virgin olive oil, six spoonfuls of vinegar, polenta.

PREPARATION
Lay the missoltini on the wooden embers grill. The cooking of the missoltini is short, they should dry out or burn, thy must keep their red colour. When cooked remove the scales with a knife; lay them on a dish and sprinkle with parsley, oil and vinegar. Eat them with polenta which can also be grilled once cooked.

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