Tegamaccio is a typical Umbrian recipe made with lake fish, mainly eel and perch, but it can also be enriched with other fish, such as tench and freshwater shrimp. The name of the dish comes from the vessel in which it is cooked: an earthenware pot. This represents just one of the tasty freshwater fish recipes you can discover by browsing our recipe section.

After cleaning the eel, cut it into pieces about 2 inches long. In a saucepan, preferably earthenware, pour plenty of oil, chopped onion, garlic, chili pepper and tomato paste, stirring the ingredients with a spoon. Wilt over a gentle flame and add the previously chopped eel. Deglaze a few minutes with white wine and then add the crushed peeled tomatoes, salt and pepper. After 30 minutes of cooking, also add the fillets of royal perch and cook for another 30 minutes on a low flame (the soup should simmer). The fish should never be turned; to prevent the soup from sticking to the bottom, shake the pan with rolling motions. When the cooking is finished, add chopped parsley. Serve the tegamaccio hot on toasted bread that can be flavored with garlic.

If you want the tegamaccio to be totally from Trasimeno, you can use one of the excellent white wines and EVO D.O.P. Umbria oil, from the Trasimeno Hills.