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