Fish from the Lake

Beyond the risotto, lake fish is eaten in many ways. The lavarello, the lake's white fish, is delicate grilled or marinated; perch fillets, meanwhile, are breaded and turned in butter, the everyday plate.

Alongside there's almost always polenta, the bread of these pre-alpine valleys: golden, soft or grilled, it stands up to a plate of fish as well as to a winter braise.