TOP 10 Typical Products of Lake Garda

The region surrounding Lake Garda is not only a picture-postcard scenery appreciated all over the world, but also a place where every product tells a story made of land, water and ancient traditions.

In this food and wine journey, we will explore the Top 10 typical products of Lake Garda, analysing the salient features and curiosities linked to each product.

1. Wine

In the picturesque scenery of Lake Garda, viticulture presents itself as a refined combination of tradition and innovation, becoming over time one of the main drivers of the local economy. Several types of wine are produced in this area, each with distinct characteristics.

In the eastern part of the lake, Bardolino wine displays a well-balanced organoleptic profile, resulting in a versatile and highly appreciated red wine. Alongside this, Bardolino Chiaretto emerges with a vibrant freshness and delicate colour structure, enhancing floral and fruity notes that make it particularly suitable for tasting in summer climates.

In the south-western part of the lake, Lugana wine is characterised by a subtle minerality and a complex bouquet of citrus fruits and white flowers, resulting in a fragrant white wine that is ideal with fish dishes.

A further example of the wine excellence of the region can be found in the Custoza white wine, which displays considerable aromatic complexity and a skilful balance of acidity and structure, excellent in combination with fish or white meat dishes.

In the western part of the lake is located the Valtenesi, a hilly area where excellent rosé wines are produced, as well as the typical Groppello, a red wine with an intense ruby colour and marked tannic vivacity, elements that reveal the distinctive mark of an area where respect for the land results in a product of great identity.

2. Garda DOP Extra Virgin Olive Oil

One of the most important typical products of Lake Garda is undoubtedly the Garda DOP Extra Virgin Olive Oil, an authentic expression of a territory where tradition and innovation meet in a harmonious union.

The olives, grown on land blessed with a unique microclimate, are harvested by hand and processed using cold pressing methods, techniques that preserve the integrity of organoleptic compounds and ensure high quality standards.

This oil is characterised by its clarity and balanced flavour in which fruity notes and a persistent freshness blend, elements that make it ideal both to enhance refined dishes and to complement traditional recipes.

The DOP mark guarantees traceability and origin, underlining the intense bond with the Garda territory and the constant attention to quality, from cultivation to extraction and packaging processes.

3. Cheese

From the cheese-making tradition of the Garda region, Monte Veronese DOP cheese and Formagella di Tremosine are authentic expressions of the deep bond between man and nature.

The Monte Veronese DOP cheese, made from high quality cow's milk, is produced in the north-eastern area of Lake Garda in a territory that stretches from Mount Baldo to the Lessini Mounts. Its structure is balanced between softness and consistency, making it perfect both for tasting with salami and in the preparation of some risottos.

At the same time, Formagella di Tremosine, produced in the north-western area of Lake Garda between unspoilt landscapes and peculiar climates, has a fresher taste. Its delicate structure conceals aromatic notes reminiscent of flowery meadows and wild herbs from the pastures, making each taste a true taste experience.

4. Citrus fruits

Lake Garda offers a unique microclimate that favours the cultivation of citrus fruits of the highest quality, with lemons representing a real treasure in the local tradition. In this context, the ancient lemon houses of Lake Garda become not only places of production, but also guardians of agricultural techniques refined over time.

Among the most important and still working structures are the Limonaia del Castèl in Limone sul Garda, the Limonaia La Malora in Gargnano, the Limonaia del Pra de la Fam in Tignale and the Limonaia del Castello in Torri del Benaco.

On Lake Garda, citrus fruit cultivation has a long tradition dating back to the Middle Ages, thanks to the mild and temperate climate of this area. Among the main varieties are lemons, citrons and oranges.

Citrus fruits are appreciated not only for their fresh and intense flavour, but also for their many uses. Lemon is used in the production of limoncello, traditional sweets and jams, while citron finds its way into preparations such as candied fruit and flavoured drinks.

5. Marrone di San Zeno D.O.P.

In the heart of Mount Baldo, lies the production area of Marrone di San Zeno D.O.P., the symbol of a centuries-old tradition in which passion for the land and respect for the rhythms of nature come together in an authentic gastronomic masterpiece.

Fruit of the prized chestnuts that ripen slowly amidst pristine forests and mineral-rich soils, this chestnut is distinguished by a sweet, velvety flesh that strikes a perfect balance between softness and aromaticity.

The D.O.P. label assists the consumer in recognising a product with an unmistakable territorial identity, an expression of passion, culture and respect for nature. At every stage, from harvesting to processing, the constant commitment of artisans and producers to keeping quality intact is reflected.

Among the events most appreciated by tourists is the Marrone di San Zeno D.O.P. Festival, an event that takes place every year in October and features a large market exhibition, tastings and cooking shows.

6. Carne Salada

In the Trentino part of Lake Garda, in an area between the municipality of Riva del Garda and the municipality of Arco, Carne Salada or carne salà represents a gastronomic excellence that combines ancient traditions with high quality artisan techniques.

This fine meat, made from selected beef, is distinguished by its marinating process in which the skilful blending of salt and spices, enriched with natural flavourings, creates a product with a unique and unmistakable taste.

The treatment of Carne Salada begins with a rigorous selection of the meat, followed by a resting period in which the sausage is left to mature in a controlled environment. Here, the particular climate of the lake favours a slow and harmonious maturation, which allows the ingredients to blend perfectly.

The Carne Salada matches very well with typical red wines from the Trentino-Alto Adige region, such as Marzemino or Teroldego, and also matches well with side dishes of borlotti beans or boiled potatoes.

7. Broccolo di Torbole

Also in the Trentino part of Lake Garda, in the municipality of Nago-Torbole and the area of Linfano, grow the Broccolo di Torbole, a vegetable that best expresses the identity and passion of local farmers.

Characterised by its compact shape, yellowish colour and sweet flavour, this broccoli grows in a unique microclimate, influenced by the lake's temperate climate, which enhances its organoleptic properties.

The Broccolo di Torbole is rich in fibres that promote normal bowel function, vitamins A, C, B-group folates and minerals.

The cultivation of Broccolo di Torbole takes place using sustainable methods that respect the land, with careful selection of the terrain. This care allows the vegetable to develop a balanced flavour that matches the freshness and delicacy typical of this product.

8. Black Truffle of Monte Baldo

A highly prized product that can be found in the forests of Mount Baldo is the truffle, an authentic treasure of nature and the protagonist of numerous gourmet recipes.

The truffle has been known since ancient times and the most important references appear in the Naturalis Historia of the Latin writer and naturalist Pliny the Elder, written around 79 AD. Tales from that period reveal that the truffle, called Tuber in Latin, was highly prized by the Romans, who adopted the culinary use of this precious mushroom from the Etruscans.

The main truffle varieties found on Mount Baldo and the Lessini Mountains are:

• The prized black truffle (Tuber melanosporum Vitt.) known vulgarly as 'black truffle of Norcia' or 'black truffle of Spoleto'.
• The winter black truffle (Tuber brumale Vitt.) known vulgarly as 'winter black truffle' or 'trifola nera'.
• The summer truffle or scorzone (Tuber aestivum Vitt.) known vulgarly as 'summer truffle', 'Scorzone', 'Maggengo', 'Maggiolo', or 'Statereccio'.
• The scorzone winter truffle or hooked truffle (Tuber aestivum Vitt. forma uncinatum Chatin) known vulgarly as 'hooked truffle', 'Fragno black truffle', or 'Burgundy grey truffle'.
• The ordinary black truffle or Bagnoli truffle (Tuber mesentericum Vitt.)
• The bianchetto or marzuolo truffle (Tuber borchii Vitt o Tuber albidum Pico) known vulgarly as 'Bianchetto' or 'Marzuolo'.

Among the various truffle promotion activities, the most important is certainly the traditional Mount Baldo Black Truffle Festival, organised every year at the end of August in the municipality of Caprino Veronese. During the event, there are tastings, search demonstrations with trained dogs, music and dancing.

9. White asparagus of Rivoli Veronese

Not far from the shores of Lake Garda, and more precisely in the hilly area of the Adige Valley, lies the production area of the prized white asparagus of Rivoli Veronese.

Its production is limited, making this vegetable a rare and highly prized delicacy. Its distinctive white colour comes from a special method of cultivation deep in the ground, away from sunlight that would otherwise alter its colour. This asparagus is a complete and healthy food, low in calories and carbohydrates, but extremely rich in fibre, minerals, iron, protein, vitamins A and C.

In the kitchen, the white asparagus of Rivoli Veronese is suitable for many preparations. Traditionally, it is boiled and served with boiled eggs, served with a simple oil and vinegar dressing. Alternatively, it is used in spring risottos that enhance its delicacy, in soups, omelettes or combined with meat or fish dishes.

10. Lake fish

To close this special classification of typical products of Lake Garda, we could not miss the lake fishes. Local fish species, each with their own characteristics, create traditional recipes that tell the story and traditions of Lake Garda fishermen.

Among the most popular recipes, skilfully cooked by some restaurants in the area, are pike in sauce and bigoli with sardines.

Pike is a fish with firm and tasty flesh which combined with a well-balanced sauce, becomes a refined dish. The sauce, prepared with a hint of vinegar, fresh herbs, garlic and capers, enhances the strong taste of the fish. The slow cooking allows the pike to absorb every nuance, enhancing its delicacy and making it the undisputed star of the table.

Lake sardines are the stars of another traditional dish that is very famous in combination with bigoli. This type of pasta similar to spaghetti, but much thicker, matches very well with this type of fish. The fresh sardines are browned in extra virgin olive oil with garlic and a sprinkling of parsley, creating a perfect balance of sweet and sour notes.