Lake Garda, Lake Como and Lake Maggiore are the jewels in Italy’s crown. Located in northern Italy, the lakes
are home to a large variety of fish including pike, trench, eel, carp, and trout. A local tradition sees fish preserved in carpione, which means being cooked then marinated.
“Pesce del lago in carpione is usually served cold and can be enjoyed as either an antipasto (starter) or as a main course.”
Luciano Esposito, the sommelier at the Grand Hotel Victoria
Michelin-starred restaurant, Terrazza Bosquet, recommends pairing this and other fish-based dishes with Sireo Bianco Abbazia di Crapolla.
This wine is pale yellow in colour with notes of lemongrass, citrus peel, and white apple. Fresh on the palate with mineral tones and good drinkability, it is a lovely wine to pair with fish that has been fried.
for Gennaro's Pesce del Lago recipe.