Garda cuisine is made of quite
simple recipes based on high quality raw materials. The
particular climate, similar to the Mediterranean, makes
the hilly areas very suitable to grow grapes and olive
trees from which are produced, respectively, great wines
and olive oils.
Typical coastal dishes stem from century – old traditions passed on by farmers and fishermen, and require fresh and locally available produce.
Among earthen products we recommend cheeses (especially the Formagella di Tremosine and the renowned Tombea cheese), black truffles and lemons.
Polenta cünsa, Polenta taragna and the peculiar Brescian spit are tasty recipes involving some of these.
Lake fish is just as plentiful; you can taste dishes based on lake sardine, bleak, chub, tench, trout, lavarel and jackfish. A signature feature is salt drying: it was developed as a preservation method, and increases the variety of available dishes in every season.
Typical coastal dishes stem from century – old traditions passed on by farmers and fishermen, and require fresh and locally available produce.
Among earthen products we recommend cheeses (especially the Formagella di Tremosine and the renowned Tombea cheese), black truffles and lemons.
Polenta cünsa, Polenta taragna and the peculiar Brescian spit are tasty recipes involving some of these.
Lake fish is just as plentiful; you can taste dishes based on lake sardine, bleak, chub, tench, trout, lavarel and jackfish. A signature feature is salt drying: it was developed as a preservation method, and increases the variety of available dishes in every season.
