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CORTONA Lake Trasimene -
Eating well by Lake Trasimene
Looking to eat fresh water fish in Umbria? Then you can't beat the carp cooked over a wood fire, or the tegamaccio - a kind of fish soup stew made from all the varieties of fish in Lake Trasimene and cooked with the best olive oil, white wine and herbs.
Supported by the URAT (Union Albergatore Ristoratore del Trasimeno) and the APT of Umbria, the restaurants listed are given a rating according to the preparation, quality and employment of the local produce used in the kitchen. All are listed in a guide available from tourist information offices.
As well as being the largest stretch of water in central Italy, Lake Trasimene was also the site of one of the bloodiest battles in Classical history. The book 'Cartaginesi e Romani alla Battaglia del Trasimeno', which recounts the great battle between the Carthaginians and the Romans that took place here on June 20th 217BC, punctuates these epic events with mouth-watering fish specialities.
'Crostini di fegato e di uova di regina' or 'Chitarrini al sugo di persico reale' were probably the last thing on the minds of the Nubian spearmen and Gallic mercenaries involved in the battle 2000 years ago, but it nonetheless makes for a good read.
Many restaurants dot the entire area around Lake Trasimene, all offering fine local food.
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