The spectacular lakes of Como, Maggiore and Garda in northern Italy have an abundance of fish, and varieties include pike, trench, eel, carp and trout. There is a local tradition of preserving this fish and a lot of the regional recipes include the method known as "in carpione" (fish preserved by cooking then marinating). This dish is usually served cold and is delicious as both an antipasto (starter) and main course.
Make it yourself
4 x servings