Freshwater fish

Lake Garda Trentino, being full of white sails and coloured surfboards, is hiding a today rare and typical, but not missing character: the fisherman, doing his job without modern technology.
Lake Garda Trentino is also the habitat of fresh-water fish. Once it was a nourishment reserve for the poor tables, today it nourishes delicate palates with deliciousness. The fresh-water fish cuisine is not only represented by the rare and fine large carp, once the Prince of the well-off tables and banquets of  Her Serene Highness.
The lake trout, high esteemed friend of the large carp or the lake whitefish, that has been abundantly fished for in the last few years, enriches the local gastronomic offer. But also the less “noble” and all the extremely tasty fish like the bleak (in the Trentino dialect “pessate”), the chub, the tench, the pike and the splendid, colourful perch deserve a considerable place.
The fresh-water fish is very good to be eaten grilled or boiled, but also fried or roasted, stewed or baked in foil, in salt or steamed, carpaccio (thinly sliced raw fish with dressing) or soused; not to speak of the inviting fish soups or refined tartar.
These are all the delicious Lake Garda Trentino’s fruits: the flavours that the local restaurateurs,   reviving the old gastronomy, know how to propose to the particular gourmets.