In the restaurants of the Lake Como missoltini are considered a delicacy; whose tradition dates back to the Middle Age. The typical area of this dish is Domaso, in the north-west part of lake of Como, where fishing is still widely practiced thanks to the cleanliness of the lake water. They are shads fished mainly in May and June, when they lay eggs. After the fishes have been eviscerated, are exposed to dry in the sun and wind. When dry, the fishes are salted and placed in wooden container or tin, flavored with bay leaves. They are cooked on a grill or on a hot stone, deboned and and seasoned with olive oil, vinegar, parsley. They are accompanied by slices of grilled polenta or tosted slices of bread: they have a strong flavor.