Missoltini (also known as misultitt or missultin in local dialect) is a type of preserved shad prepared in the area of Lake Como, especially around Tremezzina. The shad is cleaned (insides are used for another local delicacy, culadur), placed in brine, then rinsed and hung to dry.

After drying, the fish is flavored with mature bay leaves and pressed - the emerging oil must be regularly cleaned, otherwise the fish reabsorbs it and goes bad. The process of turning shad fish into missoltini is long and labor-intensive – although the fish is usually caught between May and June, missoltini are not ready to be consumed until October.

Once prepared, missoltini are traditionally enjoyed drizzled with vinegar and oil, then served with a slice of polenta.