Typical recipe, restaurants, Lake Trasimeno, Umbria.

The Lake’s bounty on your dinner plate

Thanks to our able local fishermen, and their many years of experience, finding great fresh fish entirely processed by hand is quite normal.

You can enjoy lake fish in your own home and amaze your guests with traditional recipes, fishburgers or other new ideas to grace platters of aperitifs and starters. You can also treat yourself to some of the truly delicious meals prepared by the expert hands of the fine chefs and cooks that work in our great restaurants.

Carpa, o regina (Carp, oh Queen)

This is the area’s most famous and most popular fish, often cooked in the traditional manner, in porchetta, or oven roasted seasoned as pork might be: with garlic and rosemary. The roe is used as a topping for crostini, either hot or cold, and for flavouring delicate sauces.

Anguilla (eel) and capitone

The wonderful meat of the eel (the larger version of which is known as capitone) is used in many traditional recipes. It is the main ingredient in Tegamaccio, a sort of local bouillabaisse, if you will, cooked in earthen pots – tegame di coccio – from which it also gets its name. The dish is featured on the menus of numerous local restaurants. Oddly enough, eel is also featured, if only in its shape, in a traditional baked sweet, Torciglione.

Tinca (Tench)

Very flavourful meat, tench is usually served as filets, but is also used as the basis for a delicious local pasta sauce.

Persico Reale (Royal Perch)

Royal perch is delicate and highly versatile, which is why it is featured in a wide variety of dishes such as risotto, on skewers and deep fried.