Salmone

Italians have discovered freshwater salmon in the last few years, probably due to the fact that the farmed variety has only recently become affordable. Until now only a few Italians were familiar with salmon and then only smoked. Although it is not native to Italy, everyone from restaurateurs to private buyers makes the most of this wonderful fish. It is usually grilled or poached and often the flaked flesh is incorporated in creamy sauces for pasta.