37016 Garda (Verona) - Lake Garda
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Fishes of Lake Garda
The “Gardesana” traditional culinary is mainly made up of lake fish, as fishing in the past, was the main font of economic income to the town and to the families who lived there. The “Gardesani” made it so that there kitchen was different from the typical Veronese and Veneto region cuisine. The Alborelle (or àole), which are very tiny lake fish were dried in the sun (sisàm) or fried or pickled. Another typical recipe are the “sardène en soar” (lake sardines pickled with onion) or fried. Very characteristic is also the recipe of “luccio in salsa” (pike served with a special sauce and with toasted or steaming, fresh polenta).
With a serpentine body, greenish back and a yellow-white tummy. Its meat is quite fatty so we suggest that it be grilled and served with an important white wine or with Bardolino Chiaretto Classico d.o.c. (rosè).
The Carpione is a salmonide and is ever more rare to find. It has the prerogative that it exists only in Lake Garda. Its white meat is of excellent quality and we suggest that it be boiled and then seasoned with a little extra virgin olive oil.
The Lavarello was put into our lake at the end of the First World War. It’s a salmonide and has a long body which is grey and its tummy is very light in colour. Its delicate white meat can be used in numerous recipes.
LUCCIO (el lùss) - PIKE
A predator which can reach important dimensions. In its mouth there are numerous teeth; it has a brown, yellowish-green body. Normally it is boiled, then cleaned from its bones and the tender, delicious flesh flavoured with a typical sauce. We recommend it as an entrée, even accompanied by polenta.
PERSICO - PERCH
An excellent fish, it has streaked sides and a brown back. Due to the many fish bones it is generally filleted and cooked in butter. An excellent serving combination is with a dry white wine as its meat is not fatty.
SARDA (or SARDÉNA) - Lake sardine
Of small-medium dimensions, it has a greenish back and silver sides. Its meat is a little fatty and sapid. It is perfect for traditional recipes: grilled, fried or pickled (“en soar”). Lovely served with a young Bardolino Classico d.o.c. wine.
It has a long body covered with scales. Its head is conical and well developed. The colour of its back is grey, the sides silver and with a white tummy. The meat is of delicate quality and is excellent served in various recipes.
It’s an awkward, slippery fish with a brown back and its tummy orange in colour. It lives on the lakes bed, and very close to the shores.
It never reaches large dimensions and its meat is particularly prickly. It has a strong flavour and is great marinated, after filleting or fried together with other lake fish.
A small fish which sometimes is confused with the sea anchovies, as it is often used for frying together with other lake fish. It can also be served grilled, marinated or dried in the sun (sisàm).
lungolago Regina Adelaide, 27
37016 Garda (Verona)
Lake Garda, Italy