Main courses

Many recipes enhance the resources of the farmyard, such as chicken, hen, duck and capon meat, boiled and combined with mustard. Sui generis dishes include stewed snails and fried frogs. Among the sausages, cooked salami should be included. Among the fish, pike in sauce and white, stewed tench and grilled eel with polenta. The product that particularly identifies the cuisine of Lake Garda is lake fish, present with forty different fish species, the most prized and typical being carpione, to which are added bleak, lake trout, whitefish, pike.