{"id":6600,"date":"2026-09-07T22:00:08","date_gmt":"2026-09-07T20:00:08","guid":{"rendered":"https:\/\/lakecomoexplorer.com\/what-to-eat-lake-como-food-guide\/"},"modified":"2026-09-07T22:04:10","modified_gmt":"2026-09-07T20:04:10","slug":"what-to-eat-lake-como-food-guide","status":"publish","type":"post","link":"https:\/\/lakecomoexplorer.com\/ko\/what-to-eat-lake-como-food-guide\/","title":{"rendered":"\ucf54\ubaa8 \ud638\uc218\uc5d0\uc11c \ubb34\uc5c7\uc744 \uba39\uc744\uae4c: Missoltini, Polenta, \ud638\uc218 \uc0dd\uc120"},"content":{"rendered":"

\ucf54\ubaa8 \ud638\uc218\uc5d0\uc11c \ubb34\uc5c7\uc744 \uba39\uc744\uae4c: Missoltini, Polenta, \ud638\uc218 \uc0dd\uc120<\/h1>\n\n\n\n

Lake Como’s food is not the Italy most visitors expect. There is very little tomato and not much olive oil. This is Lombardy, at the foot of the Alps, and the kitchen here runs on butter, cornmeal, mountain cheese and whatever the lake gives up that morning. It is a cuisine of fishermen and cowherds that the grand hotels never quite polished away, and if you know what to order you will eat better, and cheaper, than the people at the next table with the tourist menu.<\/p>\n\n\n\n

\uc774 \uac00\uc774\ub4dc\ub294 \uc624\uc9c1 \uc774 \ud638\uc218\uc5d0\uc11c\ub9cc \ub9cc\ub098\ubcfc \uc218 \uc788\ub294 \uc694\ub9ac\ub4e4, \ub4a4\ucabd \uacc4\uace1\uc5d0\uc11c \ub098\ub294 \uc640\uc778\uacfc \uce58\uc988, \uac01 \uc694\ub9ac\ub97c \uac00\uc7a5 \uc798\ud558\ub294 \uacf3, \uadf8\ub9ac\uace0 \uc9c4\uc9dc \ud638\uc22b\uac00 \ubd80\uc5cc\uacfc \ud398\ub9ac \uc2b9\uac1d\uc744 \uaca8\ub0e5\ud55c \uba54\ub274\ub97c \uad6c\ubd84\ud558\ub294 \ubc95\uc744 \ub2e4\ub8f9\ub2c8\ub2e4.<\/p>\n\n\n\n

\")\ub294\"
\ucf54\ubaa8 \uc704\ucabd \uc0b0\uc7a5\uc5d0\uc11c \ub9db\ubcf8 \ud3f4\ub80c\ud0c0 \uc6b4\ucc28(polenta uncia): \ubc84\ud130, \ub9c8\ub298, \uc138\uc774\uc9c0, \uce58\uc988\uac00 \uc5b4\uc6b0\ub7ec\uc9c4 \uc694\ub9ac\uc785\ub2c8\ub2e4. Photo: M\u00e6nsard vokser \/ Wikimedia Commons \u2013 CC BY-SA 4.0.<\/figcaption><\/figure>\n\n\n\n

\ucf54\ubaa8 \ud638\uc218\uc758 \uc694\ub9ac\ub4e4<\/h2>\n\n\n\n

\ubbf8\uc194\ud2f0\ub2c8: \ubcd5\uc5d0 \ub9d0\ub9b0 \uccad\uc5b4<\/h3>\n\n\n\n

\ucf54\ubaa8 \ud638\uc218\ub97c \ub300\ud45c\ud558\ub294 \uc694\ub9ac\ub97c \ud558\ub098\ub9cc \uaf3d\uc73c\ub77c\uba74 \ubc14\ub85c \uc774\uac83\uc785\ub2c8\ub2e4. \ubbf8\uc194\ud2f0\ub2c8(Missoltini)<\/strong> \ub294 (\ubc29\uc5b8\uc73c\ub85c\ub294 missultin<\/em>\uc774\ub77c\uace0\ub3c4 \ud569\ub2c8\ub2e4) agoni<\/em>, the lake’s small freshwater shad, caught in late spring and early summer, salted, dried in the sun on racks along the shore, then pressed for months in tins with bay leaves until they take on a deep, salty, almost cured-ham intensity. The tradition is old enough to have shaped the villages: the fish were once currency and tax on the lake. Today it is protected as a Slow Food Presidium.<\/p>\n\n\n\n

\ubbf8\uc194\ud2f0\ub2c8\ub294 \uad6c\uc6cc\uc11c \uc0b4\uc9dd \ub450\ub4dc\ub824 \uaecd\uc9c8\uc744 \ubd80\ub4dc\ub7fd\uac8c \ub9cc\ub4e0 \ub4a4, \uc62c\ub9ac\ube0c \uc624\uc77c\uacfc \uc57d\uac04\uc758 \uc2dd\ucd08\ub85c \uc591\ub150\ud574 \uc5b8\uc81c\ub098 \ub450\ud23c\ud558\uac8c \uad6c\uc6b4 \ud3f4\ub80c\ud0c0\uc640 \ud568\uaed8 \ub0c5\ub2c8\ub2e4. \ub9db\uc774 \uac15\ud558\uace0 \uc9ed\uc9e4\ud558\uba70 \uc774 \uc9c0\uc5ed\uc774 \uc544\ub2c8\uace0\uc11c\ub294 \ub9db\ubcfc \uc218 \uc5c6\ub294 \uc694\ub9ac\ub85c, \uccab\uc785\uc5d0 \ubc18\ud558\ub294 \uc5ec\ud589\uc790\ub3c4 \uc788\uace0 \ub450 \ubc88\uc9f8 \uc785\uc5d0\uc57c \ub9e4\ub825\uc744 \uc54c\uc544\ucc44\ub294 \uc5ec\ud589\uc790\ub3c4 \uc788\uc2b5\ub2c8\ub2e4. \uadf8\ub798\ub3c4 \uaf2d \uc8fc\ubb38\ud574 \ubcf4\uc138\uc694. \uac00\uc7a5 \ud6cc\ub96d\ud55c \ubbf8\uc194\ud2f0\ub2c8\ub294 \ud638\uc218 \uc911\uc2ec\ubd80\uc640 \uc0c1\ub958 \ud638\uc218, \ud2b9\ud788 \ud2b8\ub808\uba54\uce58\ub098\uc640 \uadf8\ub77c\ubca0\ub3c4\ub098(Gravedona)<\/a>.<\/p>\n\n\n\n

\ub18d\uc5b4 \ud544\ub808 \ub9ac\uc18c\ud1a0 (Risotto con filetti di pesce persico)<\/h3>\n\n\n\n

The dish you will see on every menu from Como to Colico, and the one that best shows the lake’s butter-and-rice character. A plain, saffron-free risotto, cooked in fish stock and finished with butter, is topped with \ub18d\uc5b4 \ud544\ub808<\/strong> \uc5d0 \ubc00\uac00\ub8e8\ub97c \uc0b4\uc9dd \ubb3b\ud600 \uc138\uc774\uc9c0\uc640 \ud568\uaed8 \ubc84\ud130\uc5d0 \uac00\uc7a5\uc790\ub9ac\uac00 \ubc14\uc0ad\ud574\uc9c8 \ub54c\uae4c\uc9c0 \ud280\uaca8 \uc5b9\uc2b5\ub2c8\ub2e4. \ucf54\ubaa8\uc758 \ud074\ub798\uc2dd \uc694\ub9ac\ub85c, \ubd80\ub4dc\ub7ec\uc6b0\uba74\uc11c\ub3c4 \ud48d\ubd80\ud55c \ub9db\uc744 \ub0c5\ub2c8\ub2e4. \uc81c\ub300\ub85c \ub9cc\ub4e0\ub2e4\uba74 \uc774\ub54c \uc4f0\ub294 \ub18d\uc5b4\ub294 \ub2e4\ub978 \uacf3\uc5d0\uc11c \uc628 \ub0c9\ub3d9 \ub098\uc77c\ub18d\uc5b4\uac00 \uc544\ub2c8\ub77c \uc774 \ud638\uc218\uc5d0\uc11c \uc7a1\uc740 \ub18d\uc5b4\uc774\uba70, \uc88b\uc740 \uc2dd\ub2f9\uc774\ub77c\uba74 \uba54\ub274\ud310\uc5d0 \uc774\ub97c \uba85\uc2dc\ud569\ub2c8\ub2e4.<\/p>\n\n\n\n

\ub77c\ubc14\ub810\ub85c\uc640 \uadf8 \ubc16\uc758 \ud638\uc218 \uc0dd\uc120<\/h3>\n\n\n\n

\ub77c\ubc14\ub810\ub85c(lavarello)<\/strong>\ub294 \ud638\uc218\uc758 \ud654\uc774\ud2b8\ud53c\uc2dc\ub85c, \ucf54\ubaa8\uc758 \uc77c\uc0c1\uc801\uc778 \uc0dd\uc120\uc785\ub2c8\ub2e4. \uc0b4\uc774 \ub2f4\ubc31\ud558\uace0 \ud558\uc597\uba70 \ubcf4\ud1b5 \ud1b5\uc9f8\ub85c \uad7d\uac70\ub098 \ud5c8\ube0c\uc640 \ub808\ubaac\uc744 \uacc1\ub4e4\uc5ec \uc624\ube10\uc5d0 \uad7d\uc2b5\ub2c8\ub2e4. \uc774 \ubc16\uc5d0\ub3c4 trota<\/strong>(\ud638\uc218\u00b7\uac15 \uc1a1\uc5b4)\ub3c4 \ucc3e\uc544\ubcf4\uc138\uc694. alborelle<\/strong>(\uc791\uc740 \ube14\ub9ac\ud06c \ubb3c\uace0\uae30\ub97c \ud1b5\uc9f8\ub85c \ud280\uaca8 \ud654\uc774\ud2b8 \uc640\uc778 \ud55c \uc794\uacfc \ud568\uaed8 \uacfc\uc790\ucc98\ub7fc \uba39\ub294 \uc694\ub9ac), tinca<\/strong>(\ud150\uce58, \uc804\ud1b5\uc801\uc73c\ub85c \uc18d\uc744 \ucc44\uc6cc \uc624\ube10\uc5d0 \uad7d\uc2b5\ub2c8\ub2e4), \uadf8\ub9ac\uace0 luccio<\/strong>(\ud30c\uc774\ud06c, \ubcf4\ud1b5 \uc21c\ud55c \uc18c\uc2a4\ub97c \uacc1\ub4e4\uc5ec \ub0c5\ub2c8\ub2e4)\ub3c4 \uc788\uc2b5\ub2c8\ub2e4. \ud504\ub9ac\ud1a0 \ubbf8\uc2a4\ud1a0 \ub514 \ub77c\uace0(fritto misto di lago)<\/em> \ub97c \uc2dc\ud0a4\uba74 \uc5ec\ub7ec \uc0dd\uc120\uc744 \ud55c \ubc88\uc5d0 \ub9db\ubcfc \uc218 \uc788\uc2b5\ub2c8\ub2e4. \ub3d9\ucabd \ud638\uc548\uc758 Lierna<\/a> \uadf8\ub9ac\uace0 Mandello del Lario<\/a> \uc5d0\uc11c\ub294 \uc9c0\uae08\ub3c4 \uc5b4\ubd80 \uac00\ubb38\ub4e4\uc774 \ud2b8\ub77c\ud1a0\ub9ac\uc544\uc5d0 \uc9c1\uc811 \uc0dd\uc120\uc744 \uacf5\uae09\ud569\ub2c8\ub2e4.<\/p>\n\n\n\n

\ud3f4\ub80c\ud0c0 \uc6b4\ucc28(Polenta uncia): \ubc84\ud130, \ub9c8\ub298, \uc138\uc774\uc9c0, \uce58\uc988<\/h3>\n\n\n\n

\ud3f4\ub80c\ud0c0(polenta)\ub294 \uc774 \ud638\uc218\uc758 \ube75\uacfc\ub3c4 \uac19\uc740 \uc874\uc7ac\uc774\uba70, \ud3f4\ub80c\ud0c0 \uc6b4\ucc28(polenta uncia)<\/strong> (\ub2e4\ub978 \ud45c\uae30\ub85c\ub294 oncia<\/em>, “greased”) is its richest form: cornmeal cooked slowly, layered with local cheese, then drowned in butter that has been browned with garlic and sage. It comes from the alpine pastures above Como and the Valle d’Intelvi and is a mountain dish first, so you will find the best versions in the hill villages and the rifugi<\/em>, \uc989 \uc0b0\uc7a5\uc5d0\uc11c \ucc3e\uc744 \uc218 \uc788\uc2b5\ub2c8\ub2e4. \uaca8\uc6b8\uc774 \uc81c\ucca0\uc774\uc9c0\ub9cc, 7\uc6d4\uc5d0\ub3c4 \uc774 \uc694\ub9ac\ub97c \ub0b4\ub193\ub294 \uc2dd\ub2f9\uc774\ub77c\uba74 \ubbff\uace0 \uba39\uc5b4\ub3c4 \uc88b\uc2b5\ub2c8\ub2e4.<\/p>\n\n\n\n

\uc774\uc640 \uc0ac\ucd0c \uaca9\uc778 \ud3f4\ub80c\ud0c0 \ud0c0\ub77c\ub0d0(polenta taragna)<\/strong>\ub294 \uba54\ubc00\uac00\ub8e8\ub85c \ub9cc\ub4e4\uc5b4 \uce58\uc988\ub97c \uc11e\uc5b4 \uc800\uc5b4\uac00\uba70 \ub053\uc774\ub294 \uc694\ub9ac\ub85c, \ubc1c\ud154\ub9ac\ub098(Valtellina)\uc640 \uc0c1\ub958 \ud638\uc218 \uc9c0\uc5ed\uc5d0\uc11c \uc990\uaca8 \uba39\uc2b5\ub2c8\ub2e4. \ub450 \uc694\ub9ac \ubaa8\ub450 \ube0c\ub77c\uc0ac\ud1a0(brasato)<\/strong>, \uc989 \ub808\ub4dc\uc640\uc778\uc5d0 \uc870\ub9b0 \uc18c\uace0\uae30\ub098 \uc0b0\uc545 \uc18c\uc2dc\uc9c0\uc640 \uc798 \uc5b4\uc6b8\ub9bd\ub2c8\ub2e4.<\/p>\n\n\n\n

\ud53c\ucd08\ucf00\ub9ac\uc640 \ubc1c\ud154\ub9ac\ub098\uc758 \uc74c\uc2dd<\/h3>\n\n\n\n
\"A
\ud53c\ucd08\ucf00\ub9ac \ub378\ub77c \ubc1c\ud154\ub9ac\ub098(Pizzoccheri della Valtellina): \uba54\ubc00\uad6d\uc218\uc5d0 \uc591\ubc30\ucd94, \uac10\uc790, \uce74\uc138\ub77c \uce58\uc988, \ub9c8\ub298 \ubc84\ud130\ub97c \uacc1\ub4e4\uc778 \uc694\ub9ac\uc785\ub2c8\ub2e4. Photo: Aplasia \/ Wikimedia Commons \u2013 CC BY-SA 4.0.<\/figcaption><\/figure>\n\n\n\n

\ubc1c\ud154\ub9ac\ub098(Valtellina)\ub294 \ucf5c\ub9ac\ucf54<\/a>\uc704\ucabd\uc5d0\uc11c \ud638\uc218 \uaf2d\ub300\uae30\ub85c \uc5f4\ub9ac\ub294 \uae38\uace0 \uae34 \uc54c\ud504\uc2a4 \uacc4\uace1\uc73c\ub85c, \ucf54\ubaa8 \ud638\uc218 \ubd81\ucabd \uc808\ubc18 \uc804\uccb4\uc5d0 \uba39\uc744\uac70\ub9ac\ub97c \uacf5\uae09\ud569\ub2c8\ub2e4. \uc774\uacf3\uc758 \ub300\ud45c \uc694\ub9ac\ub294 \ud53c\ucd08\ucf00\ub9ac(pizzoccheri)<\/strong>\uc785\ub2c8\ub2e4. \uc9e7\uace0 \ub0a9\uc791\ud55c \uba54\ubc00\uad6d\uc218\ub97c \uac10\uc790, \uc591\ubc30\ucd94\uc640 \ud568\uaed8 \uc0b6\uc740 \ub4a4 \uce74\uc138\ub77c(Casera) \uce58\uc988\ub97c \ucf1c\ucf1c\uc774 \uc5b9\uace0 \ub9c8\ub298 \ubc84\ud130\ub85c \ub9c8\ubb34\ub9ac\ud569\ub2c8\ub2e4. \ubb35\uc9c1\ud558\uace0 \uc9d9\uc740 \uc0c9\uc5d0 \uc6c5\uc7a5\ud55c \ub9db\uc73c\ub85c, \ucd94\uc6b4 \ub0a0\uc744 \uc704\ud55c \uc694\ub9ac\uc785\ub2c8\ub2e4. \uac19\uc740 \uacc4\uace1\uc5d0\uc11c\ub294 sciatt<\/strong>(\uc18d\uc5d0 \uce58\uc988\uac00 \ub179\uc544 \ud750\ub974\ub294 \uba54\ubc00 \ubc18\uc8fd \ud280\uae40), \ube0c\ub808\uc0ac\uc62c\ub77c(bresaola)<\/strong>, the air-dried beef that is the valley’s most famous export, served thinly sliced with lemon, oil and rocket; and the cheeses below.<\/p>\n\n\n\n

\uce58\uc988\ub4e4<\/h3>\n\n\n\n