Soused fish
It is a typical dish of Lake Como, it is eaten cold as a starter.
The Pès in carpion as they call the inhabitants of Como consists of small fishes, such as shad and bleak that are clean, floured and fried in few hot oil. Once cooked they are coated with a mixture of white wine, vinegar, onion, celery, carrots, black pepper and juniper berries. It is important to leave the carp in the fridge for at least 24 hours. Serve accompanied by a good white wine.
It is a common dish that we find at the Restaurant Imperialino and Restaurant Cascata, and it is served as amuse bouche or as aperitifs on private parties.

Rice and perch
It is the most controversy but famous dish of Lake Como, eaten as a main dish or as a first course, consists of rice and perch fillets. There are two different philosophies to interpret this dish but without an exact distribution. In the area of Bellagio, Moltrasio, Careno, and Argegno and most of the restaurants of "city" is prepared with rice called “in cagnone”: while the rice is cooking, fry the fillets of perch in a pan with melted butter and sage until they are not “golden”. Once finished, pour the fillets on the rice, including the butter used to fry the dish. Complete the dish with grated Parmesan cheese.
In the Tremezzina area, Varenna, Lecco, Gravedona and mostly all the upper lake, it is prepared with the classic creamy risotto. In this recipe, the perch that accompanies the rice can be served with a light breadcrumb.
It is a simple dish suitable to be served as in Trattorie or gourmet restaurants. Both of our restaurants (La Cascata and Imperialino) are serving this specialty.

Missoltino
The missoltini are small shads from the lake, they are put in salt and dried for a few days. After, the fish are moved into large containers interspersed by laurel leaves. It derives, therefore, a strong, salty taste.
The origins of the name "missoltino" are different and conflicting.
The first legend says that the name "missoltino" comes from "missolte", the name of the containers used to preserve fish. Another legend says that Miss Holdin, a Swedish-born tourist, taught the anglers of Lake Como a new fish preservation technique, which prolongs the time of product deterioration.
Today missoltini are served laid on a slice of polenta with olive oil, vinegar and parsley.
It is a common dish that we find at the Restaurant Imperialino and Restaurant Cascata, and it is served as amuse bouche or as aperitifs on private parties.

Toc
The toc is a Bellagio specialties composed of polenta, butter and cheese. The toc ritual is very old and requires that all fellow diners be around the pot, each with their own wooden spoon, taking a piece directly from the pot. The origin of the name comes from the verb toc touch or the "toc" piece in Como dialect. Once the toc is over and the pot is empty, the pot is heated up; they pour red wine into in addition to liquor then, cloves, fresh fruit and sugar. After this, it is cooked for half an hour. The drink that comes, called "ragell" has served as a digestif.
This dish has to be booked with a notice of few days, ask the concierge of the Grand Hotel Imperiale for you to indicate the best huts that serve this dish.

Cutizza
The Cutizza is a typical donut of Lake Como, tasty although considered a sweet for poor people; it consists of flour, milk, sugar, eggs, salt and water. The compound is fried in oil and served hot covered with icing sugar and sugar.
It is a dessert that is served during festivals and celebrations, please ask at the concierge Grand Hotel Imperiale for you to list all the events going on.

Zincarlin
The zincarlin is a typical cheese mixture of Lake Como, with cow's and goat's milk, with a characteristic spherical or conical shape. It is produced from the curd or cottage cheese, which, however, are added salt and pepper, herbs, spices and possibly garlic. Zincarlin is one of the most popular cheeses in the area; however, the valleys of Lake Como, for their vegetation, the mild climate and fertile soils are ideal for pastures of selected beef and goat breeds.
Usually you can taste this dish in the selection of cheeses at Restaurant Imperialino, ask the concierge of the Grand Hotel Imperiale to know the areas of production and buy it in the dairies of upper Lake Como.