Trotelle al vino rosso is a traditional fish dish originating from Piedmont. The dish is usually made with a combination of small trout, onions or shallots, fish stock, butter, flour, anchovies, olive oil, celery leaves, red wine, bouquet garni spices, salt, and pepper.

The small trout are layered in an ovenproof dish, seasoned with salt and pepper, and baked. The shallots and celery leaves are sautéed in olive oil until soft, and the wine, fish stock, and bouquet garni spices are then added to the pot. When the mixture boils, it's poured over the fish, and the dish is cooked in the oven for a bit more.

The trout is removed and the remaining liquid is mixed with a combination of blended butter, flour, and anchovy paste. The sauce is then spooned over the fish and the dish is ready to be enjoyed.