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Luccio alla Gardesana
(Luccio in salsa)
This simple fish dish combines cooked pike and an aromatic anchovy-based sauce. The dish hails from Verona and is especially popular around the areas surrounding Lake Garda. The fish is first cooked, typically in a broth flavored with onions, carrots, celery, and herbs.
After they are thoroughly cleaned, pike fillets are served with a dressing that consists of anchovies, garlic, capers, parsley, and olive oil. This traditional dish is usually served with polenta and pairs well with local white wines.
Pairing tips
Wine Appellation
Custoza
Custoza is an Italian wine appellation located in Verona that mostly produces dry white wines, though official guidelines also permit dessert and sparkling styles.... Read more
Serve with
Porridge
Polenta
Polenta is an ancient dish of Northern Italian origin, most commonly made from coarse corn flour cooked in water. Although polenta today is characterized by its intense ... Read more
WHERE TO EAT The best Luccio alla Gardesana in the world (according to food experts)
