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Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

  • About

The trout is probably the best known and most common freshwater fish in Italy, which with her many lakes and rivers offers it the most wonderful habitats. However, demand still exceeds supply and farming is so common that it is almost impossible to buy wild trout. The two varieties favoured by the trout farmers are the fario and the rainbow. Both have wonderful firm flesh, made possible by the high quality of lifestyle reproduced in the farmed conditions.

Trout is as popular on the menus of Italian restaurants as it is with ordinary Italians. The people of the northern regions have an especially strong tradition in cooking this lovely fish. Smaller trout, called trotelle, are simply fried in butter, but all types of trout are grilled, baked al cartoccio (in a paper bag) and even marinated in carpione or, as they do exceptionally well in Umbria, served with truffles, trota al tartufo.

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