Stay
the city of Lecco awaits youLecco cuisine
The cuisine of the Lecco region is an authentic expression of Lombard tradition, highlighting high-quality ingredients and a variety of authentic flavors by combining local products with Alpine influences. Amidst the majestic mountains and the charming Lake Como, the gastronomic preparations of this area reflect the rich history and culture of the region.
Here are some of the typical culinary
delights of the Province of Lecco area
POLENTA
It is an iconic plate of Lombard cuisine. In many variations, it is often served with local cheeses, mushroom sauce, or braised meat.
RISOTTO WITH PERCH FISH
Lake Como is renowned for its freshwater fish, such as lavarello, trout and agone, which, when dried and salted according to centuries-old tradition, becomes "missoltino" served with polenta and red wine to honor its strong flavor. Risotto with perch fish is a local delicacy.
COTECHINO AND LENTILS
A traditional dish often served during Christmas and winter holidays, combining cotechino, a large pork sausage, with small and flavorful lentils.
CASSOEULA
A pork meat and cabbage stew, typical of the coldest months.
CAVIADINI
Typical and delicious shortcrust pastry biscuits.
LOCAL CHEESES
The Province of Lecco is famous for the production of goat cheese, Caprino di Valsassina, as well as Taleggio and Robiola with a soft texture and aromatic taste.
LOCAL WINES
The IGT (Indicazione geografica tipica) Terre Lariane wine is produced from grapes grown in the vineyards of the provinces of Como and Lecco (Montevecchia); it is a relatively young production, recognized starting from the 2008 vintage.
