Infotrentino

Enogastronomy - Garda Trentino

Even the name of the area, "Garda Trentino", indicates how the local gastronomy is capable of alternating lacustrine flavors with the traditional dishes of the mountain communities.
Unique are the plums grown in Dro, the broccoli from Torbole, the chest-nuts from Drena, the Vin Santo wine, d.o.c. since 1971.
Here cannot lack lake fish: its cooking not only includes the rare and delicious Lake Garda carp (carpione), once a star on rich men's tables and during the Venetian Republic's banquets, but also the equally refined lake trout, or the whitefish which lately abounds in the lake. Just as good, although less famous, are the other extremely tasty fish species, such as bleak (pessate in Trentino dialect), twaites, chub and tench, pike and the superbly colourful perch. Lake fish is good grilled or boiled, as well as fried or roasted, stewed or roasted wrapped in oil-paper, salted or steamed, in carpaccio or soused, not to mention the inviting fish soups and the refined fish tartare.
Finally, it is not possible forget to taste the typical dishes: the carne salada (pickled beef) better if tasted with a little olive oil from Garda and the Zisam (fish with onions).