Discovering Lake Trasimeno: a journey through history, fishing and unique flavours
Fishing: a millennia-old tradition
Fishing in Lake Trasimeno has ancient origins, dating back to the Etruscans, who were the first to exploit the lake’s fish resources. Over the centuries, this practice has been a cornerstone of the local economy, although it was almost forgotten for a time. Today, thanks to initiatives promoted by institutions and the local community, fishing has returned to being a central element of Trasimeno’s culture, and lake fish is now recognized as a true protagonist of Umbrian cuisine.
To fully understand this tradition, a must-visit is the Fishing Museum on Lake Trasimeno in San Feliciano, a district of Magione. This museum, located next to a picturesque fishing harbour, tells the story and techniques of local fishing. Here, you can admire the famous “giacchi”, handmade fishing nets, and discover how Trasimeno fishermen have passed down their craft from generation to generation. If you visit San Feliciano at the end of July, don’t miss the Sagra del Giacchio, a perfect opportunity to taste traditional dishes made with fresh fish.
The fish of Lake Trasimeno: a gastronomic treasure
The waters of Lake Trasimeno are home to a wide variety of fish, each with unique characteristics that make them ideal for dishes with unmistakable flavours. Some of the most appreciated species include eel, crucian carp, carp, silverside, pike, perch, pumpkinseed sunfish, catfish and tench. Each fish plays a role in local cuisine, inspiring recipes that tell the story of the lake and its people.
To savour these delicacies, head to the villages surrounding the lake, such as Passignano sul Trasimeno, Tuoro, and Castiglione del Lago. Here, restaurants offer dishes that enhance the authentic flavour of the fish, accompanied by lakeside views that make the meal an unforgettable experience.
Among the specialties to try is carpa regina in porchetta, a dish that combines the sweetness of carp with the aromatic herbs typical of Umbrian porchetta. Another must-try dish is tegamaccio, a fish stew named after the terracotta pot in which it is cooked. This rich and flavourful dish is a true celebration of the lake’s flavours.
If you enjoy bold flavours, you can’t miss brustico, a unique preparation where fish are roasted over a fire made from lake reeds, without being scaled. They are then filleted and seasoned with local olive oil and lemon juice. The result is a dish with a smoky and intense taste that will captivate you from the first bite.
For those who prefer more delicate flavours, perch is the perfect choice. This fish can be enjoyed fried – crispy and light – or as a pasta sauce, paired with simple ingredients that enhance its freshness.