Garda and fishing, an ancient history that intertwines nature, landscape, people and their stories. For until the 1960s, people in Garda lived by fishing, an indispensable resource around which the days of so much of the Garda community revolved.
Today, resources are to be preserved more than ever, especially in the waters of Lake Garda, where more than 30 species of fish continue to live-a raw material to be used carefully and sparingly.
The most prized fish is carp, an indigenous species with tender meat and delicate flavor. The two main cooking methods are grilled or boiled, seasoned with Garda DOP extra virgin olive oil.
Pike, on the other hand, served “in sauce,” is an excellent appetizer, paired with polenta.
Among the most versatile lake fish in the kitchen are sardines, generally cooked grilled or fried, also perfect as an appetizer “en saòr,” a recipe adapted from the Venetian tradition, but also a sublime condiment for Venetian long pasta: handmade bigoli.
