FISHING YESTERDAY AND TODAY
The fishermen of our lake are divided into two categories: professionals, who fish for trade and sell to restaurants and businesses in the area, and fishermen for passion, who carry out this activity for pleasure and leisure.
On Lake Como the most famous places for fishing are: the bay of Parè, the Rocca and Pescarenico.
The most used fishing method is the use of net. Initially it was cotton, then silk, and in the fifties, nylon.
Fish, after being caught, was freed from the nets and thrown on the boards that covered the bottom of the boat, then it was unloaded in large baskets.
The preparation and storage operations were then carried out. After a day or two fishermen would remove fish from the brine, rinse them and thread them with a hemp string. In this way a large “necklace” was formed and was then suspended by a thread in the open air. When fish were well dried, they were removed and ordered radially in cans or vats from the wooden lid to measure and, finally, the fisherman pressed the containers with a small press for a few weeks to let the oil out.
Among the traditional types of fishing of Lake Como there was also fishing with the rod. When the fish took the bait, it was removed from the hook and placed in a wicker basket held over the shoulder by the fisherman. In addition to the barrel fishermen used the “square”, consisting of a square net supported by two iron rods, which were bent to support the heads, while the upper part was tied to a long stick.
TYPES OF FISH
In Lake Como you can find various types of fish and the most popular are:
● Perch is a variety of fresh water species whose fishing is widely practiced in European countries. It is considered the small predator of water, given its small size and the fact that it eats small fish;
● the agone, is a lake fish that found almost in all large lakes. It has a tapered and elongated aspect. In Lake Como, it has small dimensions and characteristic spots on the back. It is omnivorous;
● the Italian chub is present in almost all the Italian territory. Its body is tapered and slender and has a large mouth and scales, ranging from silvery to bronze shades;
● The Lavarello is the symbol of the fishing of Lake Como. Also known as choregone is particularly sought after for its delicious meat, and that’s also the reason why it is also called “freshwater bass”. It is a fish with a slender body, of silvery grey colour, characterized by a small head;
● the Brown trout has a tapered and elongated body and its mouth is large and armed with very small but sharp teeth.
ENOGASTRONOMY
With the use of the most common fish in Lake Como, over time many recipes have been created, some handed down in an original way, others revisited to meet the taste of consumers. The typical dishes of Lake Como, in particular, include:
● risotto with perch, the realization of which begins with the preparation of a vegetable broth, to be used then to cook risotto, only after toasting the rice with onion and blending it with wine. Fillets of perch are breaded in flour and then fried in butter, with some sage leaves, to give an aromatic touch. When rice is read, the fillets are placed, still hot, over the steaming risotto and flooded with melted butter.
● dried missoltini with polenta have been a typical local recipe since the Middle Ages. They are prepared with agone, originally dried in the sun and then placed in the mix, a container closed by a wooden lid burdened with weights, so as to be able to keep it throughout the year.
● fish in carpione, which is a typical preparation of the areas of the lakes of northern Italy, including Lake Como. To cook this recipe, you can use any lake fish, such as agoni, coregoni, arbrorelle, or perch. The fish, once gutted and deprived of head and tail, is passed into the flour and fried. Finally, it is immersed in a mixture of white wine and vinegar flavoured with herbs and vegetables. The name carpione comes from the first fish used for this recipe, which today is very rare, almost extinct.
TYPICAL RESTAURANTS IN VARENNA, ITALY
All these dishes can be enjoyed in the countless restaurants that are located in the areas of Lake Como. In Varenna among the typical restaurants you can find:
● Osteria quattro pass, that serves creative northern cuisine dishes of pasta and lake and sea fish, in a rustic setting, between stone walls and vaulted ceilings. It also offers vegan, vegetarian and gluten-free options
● Al prato, a cozy place with a private and quiet atmosphere. In the menu there are typical local dishes, based on local and quality produce.
● Il cavatappi, with refined cuisine, enhances the flavors and scents of Italy, without neglecting the specialties of the lake.
