5 Typical Dishes from Lake Garda

When we talk about places with a great culinary tradition, Lake Garda is certainly among the most important. The local way of cooking stands out for its use of fresh, authentic ingredients in dishes that reflect the history and culture of the area. From fish to meat dishes, every recipe is the result of a long culinary tradition handed down from generation to generation.

In this article, I will introduce you to five typical dishes from Lake Garda, some based on fish and others on meat, but all with a long history behind them and a combination of unique flavours that are certainly worth trying.

Bigoli con le sarde

Bigoli con le sarde (bigoli pasta with lake sardines) is a traditional dish from Lake Garda that reflects the simplicity and authenticity of the local cuisine. Bigoli is a long, rough pasta typical of the Veneto region, ideal for bringing out the flavour of the sardines.

The recipe requires that the sardines are prepared with Garda DOP Extra Virgin Olive Oil, garlic and parsley, creating an intense and flavourful condiment. This dish, born from rural and lakeside traditions, represents a perfect balance between simple ingredients and authentic taste.

The preparation follows methods handed down over time: the sardines are cleaned, marinated with herbs and spices, and then added to the bigoli pasta, creating a sauce that perfectly complements the rough texture of this type of pasta.

The restaurants around Lake Garda serve this speciality in keeping with tradition, often drizzled with a little extra virgin olive oil to bring out the flavour even more. This simple but tasty dish continues to be a staple of traditional cooking, telling the gastronomic story of this area.

Luccio in salsa

Luccio in salsa (pike in sauce) is another typical dish of Lake Garda, known for its balanced combination of flavours and its history rooted in local culture. The origins of this dish date back to the fishermen of Lake Garda, who have been catching pike in its waters for centuries.

This fish is highly prized for its firm, flavourful flesh, characterised by a strong taste and compact texture. The traditional recipe was created to enhance this fish with an aromatic sauce that would bring out its flavour without overpowering it.

In the classic version, the pike is boiled and served with a sauce made from Garda DOP extra virgin olive oil, vinegar, parsley, capers and fillets of shad or anchovies, creating a dressing with an intense and refined flavour.

The preparation requires that the fish rest in the sauce for a couple of days, allowing the flavours to blend perfectly. Served cold with polenta, pike in sauce is one of the most popular dishes of Lake Garda.

Sarde in saor

Sarde in saor (marinated sardines) is a traditional dish of Venetian cuisine, deeply rooted in the gastronomy of Lake Garda. Originally used as a method of preserving fish by Venetian fishermen, saor consists of a marinade made with sweet and sour onions, vinegar and raisins, which keeps the fish tasty and well preserved for several days.

Lake sardines are distinguished by their tender flesh and delicate flavour, which lends itself perfectly to this dish. The contrast between the sweetness of the raisins and the acidity of the vinegar enhances the natural flavour of the fish, creating a unique and distinctive balance.

In the restaurants of Lake Garda, sarde in saor are prepared according to the traditional recipe, with some variations that may include pine nuts and particular attention to the choice of vinegar, generally white wine vinegar. The dish is served cold, after resting for at least 24 hours to allow the flavours to blend perfectly.

Served with polenta or homemade bread, sarde in saor are a timeless classic dish from Lake Garda, capable of recounting the history and culture of this region in every bite.

Tortellini di Valeggio

Tortellini from Valeggio sul Mincio are one of the most representative gastronomic specialities of the Garda culinary tradition. The origins of the dish date back to the 'legend of the Love Knot' and the troubled story that saw the beautiful nymph Silvia and the young captain Malco as protagonists.

Legend tells that before throwing themselves into the waters of the Mincio River, the two lovers left a yellow silk veil tied in a knot on the riverbank to symbolise their eternal love. This is why the tortellino from Valeggio is known as 'Il Nodo d'Amore' (the knot of love). Even today, the shops and pasta factories of Valeggio sul Mincio keep this tradition alive, preserving the quality of the ingredients and the skill in making the pasta.

On Lake Garda, Valeggio tortellini are mainly served in their most classic version, dressed with butter and sage or accompanied by a light broth that brings out their flavour. The restaurants in the area prepare them according to the traditional recipe, using a very thin pasta dough and a delicate filling of mixed meats (beef, pork, veal and chicken).

This dish is highly appreciated for its refinement and its ability to achieve a perfect balance between simplicity and flavour, making it an ideal choice for those who want to savour the true flavours of Lake Garda.

Spiedo bresciano

Spiedo bresciano (Brescian-style spit roast) is one of the most emblematic dishes of Lombardy's culinary tradition, with deep roots in the rural culture of the province of Brescia. This dish originated as a cooking method to enhance the flavour of the meat available in the countryside, especially chicken, rabbit and pork, alternated on the spit with slices of coppa flavoured with sage leaves.

Its origins date back to ancient times, when slow cooking on a spit allowed meat to become flavourful and well browned, ideal for convivial meals during holidays and special occasions. Even today, spiedo bresciano is considered a symbol of the local way of cooking, appreciated for its rich flavours and artisanal preparation.

On Lake Garda, spiedo bresciano is prepared according to tradition, with a very long cooking time that can last up to four to six hours, allowing the meat to become tender and develop an intense flavour. It is often served with polenta, accompanying the succulence of the meat with a simple and authentic side dish.

The restaurants of the area keep traditional techniques alive, using aromatic woods for cooking and respecting the proportions between the different cuts of meat to ensure a perfect balance between flavour and tenderness. This dish remains one of the most representative examples of local food, celebrating the fusion between rural culture and culinary art.

Which wines go well with these dishes? - These five typical dishes from Lake Garda are perfectly balanced when paired with local wines, which are ideal for bringing out the flavours of each individual ingredient. For bigoli con le sarde, a Lugana DOC is ideal thanks to its freshness and minerality. Luccio in salsa, with its rich and aromatic sauce, finds its perfect balance when paired with Garda DOC Chardonnay, a wine capable of enhancing the flavours of the dish and balancing the complexity of the preparation. For sarde in saor, Custoza DOC offers a perfect contrast between acidity and sweetness, harmonising the dish. Tortellini di Valeggio, with their delicate meat filling, go well with Bardolino DOC, a light and fruity red wine that enhances the taste of the pasta without weighing it down. For spiedo bresciano, a structured red wine such as Groppello DOC is ideal for enhancing the taste of roasted meats.

If you found this guide to the five typical dishes of Lake Garda interesting, I invite you to read my article entitled TOP 10 Typical Products of Lake Garda. It is a journey to discover other local specialities, from cheese to citrus fruits, without forgetting the extra virgin olive oil and other products that make this region so unique. Enjoy your meal! 😉