The white rainbow trout, “The Classic”.
Together with the salmon trout, it was the first specialty born in the workshop.
The whole fish is hot-smoked with local woods, herbs and flowers, the meat soft, the flavor elegant and delicious.
It is a typical dish of the Lake Como tradition.
Rainbow Trout (Oncorhynchus mykiss), Sea salt, Laurel.
Hot smoking with ground wood and aromatic herbs.
Low temperature steam.
Aquaculture Lombardy, Trentino, Veneto.
Consumed at room temperature: open the bag, extract the product and place it on a flat surface to facilitate the extraction of the central fishbone. Place it in slices on the plate with the addition of a drizzle of extra virgin olive oil.
Warm consumption: Dip the sealed bag in hot water for which minute (5/6 min.), open the bag, remove the product and proceed as indicated above.
