"Missultini" is the most ancient and traditional preparation for fish on Lake Como. Agoni, which is the name for lake sardines are named, caught in June and September, will become Missultini. Historically this way of preserving fish for a long time has always represented a valid source of nourishment in periods of food scarcity, such as in the winter time. In the XVI century, Missultini were so important for everyday life on the Lake that people used this fish as money and valuable in exchange for goods. In June and September, Cristian catches agoni with special nets called “Pendent”. Afterwards, the fish are cleaned and salted: the “salatura” stage is very delicate and only the most experienced fishermen know how to do it. After being salted, agoni are ready to be left drying in the sun: it is important to place them so that each fish neither covers nor touches another one. This is the “sfilzatura” stage. A few days afterwards the agoni are ready to be put in cans, called “tolla” or “missolta”, together with a few laurel leaves and then be pressed. It will take about 12 months for agoni to become real missultini. Missultini are warmed up on grill, or even better, on fire, and covered with a veil of extra olive oil (Bellagio DOP extra vergine olive oil)