The local cuisine is influenced by the structure of the territory and can therefore be divided into three main areas: firstly, the area around the lake, which predominates; secondly, the surrounding mountains and valleys, and finally Brianza, shifting between hills and plains.

In the valleys around the Lake you will find a “frugal” but genuine cuisine, based on polenta (corn-meal mush), “polenta taragna” (buckwheat mush) and “polenta cunscia” (with a characteristic garlic flavour), both cooked with butter and cheese; farmyard chicken, goat-kids bred mainly in the upper Lake and wild game. In addition, you will find choice trout and plenty of delicious mushrooms.