Nago-Torbole - Gastronomic Tradition

Gastronomic Tradition

THE LOCAL GASTRONOMIC TRADITION is based on some typical elements of the Trentino simple plain fare such as polenta and game. The closeness of the lake though has enriched the tables of Torbole and Nago with really tasty fishes, such as the trout, the pike, the perch, the coregonus and many others. Moreover the mild climate has favoured the cultivation of olive trees (probably the most northern of Italy) that produce a really pure oil, aromatic but delicate to the food it goes with. What about the so tasty fruit? The figs, that even Goethe appreciated so much, the plums, the peaches, the apples... All this fruit has grown in the best way in the Alto Garda microclimate and has acquired a really particular, even unique flavour. Just think about the figs or as regards vegetables, the famous broccoli of Torbole.

TYPICAL RECIPES: Bigoi co le aole (a lacustral fish) "spaghetti with sardelle" (anchovies), the Zisam (aole-fish with onions) and the Peverada with luganeghe (a typical sausage) and polenta. A classic main course is carne salada e fasoi (a particular kind of meat served with beans). As a dessert a fregoloti cake made of almonds. Among gastronomic traditions we remind you of the sbigolada, a country fair with free bigoi and aole. It takes place both in Torbole as in Nago before Lent.

This to introduce the delicious opportunity Garda Trentino visitors have of discovering the characteristics of the local cuisine linked to the typical products, to which are added the influences of the various surrounding regions and the historical tradition. Even the name of the area, "Garda Trentino", indicates how the local gastronomy is capable of alternating lacustrine flavors with the traditional dishes of the mountain communities. Next to the influence of recipes coming from the Lake Garda area and the Po valley, there is also the strong presence of Tyrolean traditions coming from the link with the Danubian monarchy that ruled in this area until 1918, in addition of a few traces of Bohemian and Moravian tastes due to the exodus of so many Trentino citizens to those regions during the First World War.

All of these components, blended with the passionate will of the chefs, have given rise to a type of cuisine with its own precise features, coherent with its origins but at the same time modern and varied, fully capable of satisfying even the most demanding palates. It is both healthy, thanks to the ingredients used, and dietetic, thanks to the light and highly digestible delicacies it employs. In short, a refined art, capable of proposing ancient as well as new tastes.