The trout is one of the most common fish varieties found in the Upper Garda area of Brescia. The lake along the rugged Brescian coast, with its sinuous recesses and small cliffs, is an ideal place for trout. The currents that flow in the area create a unique aquatic microclimate, whose temperature and current patterns suit the habitat of the trout. Besides the lake garda trout with a subtler, richer flavor, one also finds river trout, which thrives in the many streams that run down the mountains in the Brescia area.

Crystalline stream water is ideal for this type of fish, and many people come here to fish and enjoy the scenery in these scarcely populated places. Trout can be cooked in several ways. The recipe of the Upper Garda area of Brescia is "Trout with Citrus Fruit".

The recipe:

The abundance of citrus fruits and trout in this area makes it quite simple to prepare this tasty dish. Here are the ingredients for this recipe, which serves four persons: one 1 kg rainbow trout, three Garda lemons, one Garda orange, Garda extra-virgin olive oil. Clean the trout and slice into fillets. Wash the trout fillets and marinate them for one day in lemon juice and extra-virgin olive oil. After 24 hours, remove the trout fillets and cut them into thin slices. Place the trout slices at the center of a serving dish.
Thinly slice the pulp of the lemons and orange, arrange them on the plate with the trout fillets, and top with the orange rind cut into julienne strips. Pour the sweet and sour marinade sauce over the fillets and accompany the dish with hot toast and curls of Alpine butter from the Garda area.
In ancient days, the inland areas supplied the "moniaga" or "moniata" trout that came from the Toscolano river. In fact, this recipe is frequently found in cookbooks written between the 16th and 19th centuries. Thus, even the simplest recipes are often genuine historical treasures.

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