The most famous dish is polenta, either yellow wheat or buckwheat, served with meat, fish or cheese. Lake Como's traditional fish is misultitt (dried fish), bleak, lavarello, perch (often served with risotto), salmon trout, pike and chub. As for cheese, Lake Como offers semuda, zincarlin and triangolo del Lario.

The cuisine of Lake Como is defined by "Lariana" traditions, which emphasize the fresh, delicate flavors of the lake's fish and the hearty staples of the surrounding Lombardy mountains. The most iconic native dish is Risotto con Filetti di Pesce Persico (perch-filled risotto), where fresh perch is pan-fried in butter and sage and served over creamy carnaroli rice. Another unique local specialty is Missoltino, a type of lake shad that is salted, sun-dried, and then pressed into tins with bay leaves to be later grilled and served with polenta. Speaking of polenta, you must try Polenta Uncia, a "greasy" and indulgent version layered with local alpine cheeses and plenty of browned garlic butter. For dessert, the region is known for Miascia, a rustic "poor man’s cake" made from stale bread, dried fruit, and nuts, or the festive Resta, a traditional fruit bread marked with an olive-branch design. In 2026, dining on the shores of Como remains a grounded experience where the "zero-kilometer" movement is alive and well, focusing on the simple, soul-warming ingredients that have sustained lakeside villagers for centuries.