Once a poor man’s dish, a food stock for Winter or periods of famine, today missoltino is in great demand. It is allis shad, cleaned and dried in salt for several days.


The shad is then rinsed, pierced and hung on a cord with other fish and left to dry out for another day before being placed in tin containers (in the past this was a wooden barrel, the missolta, from which the name of the product may derive) with alternating layers of laurel leaves and then pressed with a lever press. Only allis shad can become missoltini. It is grilled and usually served with polenta.