“El Sisam” is a typical dish from the Nago-Torbole and Riva del Garda areas. It also was a traditional method to preserve fish on the northern shore of Lake Garda. This hearty fish dish is eaten raw as a starter.

icon-cutlery Ingredients:

  • 1 kg* small, mixed fish from the lake
  • 1 kg white onions
  • 1 glass of wine vinegar
  • flour type 00
  • extra virgin olive oil 
  • garlic, laurel and rosemary
  • salt and pepper

icon-cutlery Preparation:

Use small fish of the “alburnus arborella” type (“aole” in the dialect of the Lake Garda region) or “alosa agone” (callerd “sardéne” in Torbole), lavarets, tenchs or trouts and push the guts out of the body. Flour the a fish and fry it in olive oil with a pinch of salt. Then remove the fried fish from the saucepan and fill it with finely chopped onions, pressed garlic and other spices. Leave it to cook for about 20 minutes, salt, add white wine vinegar and let it boil up for a few minutes until it forms a smooth soup. Now place the fried fish and the vegetables in a glass bowl in alternating layers with cooking liquid (sweet-and-sour brine, add a shot of olive oil and leave it to cool. Store in the fridge for at least today, then serve cold.

* 1g = 0.035 ounces