Marco Molli, founder of Le Specialità Lariane, developed a passion for the art of smoking lake fish from a very young age. At just 9 years old, in an old workshop in Sala Comacina, he began learning the secrets of this craft from his mentor, with whom he shared a love for fishing and freshwater fish—especially smoked trout. In 1985, together with his wife Antonella, Marco decided to turn this experience into a real business, founding Le Specialità Lariane. Initially, the production focused on smoked trout and salmon, which were highly appreciated in the culinary scene at the time. Their products supplied both a small company store and larger distributors, restaurants, and gourmet shops, particularly in the Milan area.
Over time, alongside the artisanal processing of trout and salmon, Marco began innovative experimentation with local catch—a bold choice, as these products were then considered "poor" or less valuable. However, this decision to enhance local excellence proved successful, also thanks to the evolution of modern cuisine, which places increasing emphasis on high-quality, local ingredients and environmental sustainability. The fish comes from Lake Como and other Lombard lakes, while the trout and Arctic char are sourced from a small, artisanal farm located at the foot of Mount Grigna in Valsassina.
Le Specialità Lariane stands out for its cutting-edge processing techniques, both in the past and today. The stars of the gastronomic offering are freshwater fish fillets, available in various preparations: smoked, dried—such as the must-try Missoltinofillet, an icon of Lake Como—marinated, or in carpione (a traditional Italian marinade). But the research doesn’t stop there: lake fish and local ingredients inspire new creations, such as lake bottarga, and recipes designed to reduce processing waste, including fish cheeks and lake fishbones. In the shops in Cernobbio and Lenno, in the Tremezzina area, visitors can find not only the company’s specialties, but also a curated selection of high-quality products from small local producers—a perfect balance between tradition and innovation.