The link between traditional recipes and fishing on Maggiore Lake is as old as the story of the first men who lived on the banks of Verbano.
The fish of these waters live a symbiotic relationship with a multifaceted cuisine, able to combine the elements of the land with the “lake ingredient”.
Here, then, is the fish accompanied by rice from the nearby Novara plain, celebrating the masterful “risotto with lake perch”, with seasonal vegetables even with mushrooms, alpine cheeses and the famous Gorgonzola.
The “population” of the Verbano waters is rich and diverse: perch, whitefish and whitefish are among the most widespread and well-known species.
And again, the waters abound with lake trout (but there are also fario and marmorate), pike-perch, chub, bleak, pike and tench.
The pigo, the savetta, the rudd and the gardon complete the fish registry: with regard to the latter fish with its characteristic red fins, once the protagonist of popular cuisine, a commendable work is underway to enhance and rediscover recipes (old and new) that know how to make it the protagonist in the kitchen.
Over the centuries, fishing has represented a significant and important source of income and sustenance.
It is still widespread today, and it is thanks to those who practice it that in the restaurants of the area, and beyond, it is possible to taste delicious dishes based on fresh fish … just caught and cooked, with skill and dedication, by the skilled hands of our chef.
