The great cornerstone of Larian cuisine is flour, a basic ingredient that is extremely important in food production in the area of Lake Como.
There is wheat flour, corn flour, and chestnut flour; each flour can be more or less finely ground.
Flour is the basis of many dishes either savory or sweet.

There are several recipes whose main ingredient is freshwater fish from Lake Como.
Some of these dishes have become famous thanks to the expertise of star chefs who work in the area.

There are also delicious desserts. “Miascia” is a cake of ancient origins. It is made with stale bread, apples or pears, pine nuts, and raisins. Crumbled macaroons, bitter chocolate, and lemon zest can also be added to it.
The “masigott” is a rustic and crumbly bread, which has a characteristic hemispherical shape.