TYPICAL PRODUCTS OF LAKE GARDA: A CUISINE THAT BRINGS THREE REGIONS TOGETHER

TYPICAL PRODUCTS OF LAKE GARDA: A CUISINE THAT BRINGS THREE REGIONS TOGETHER

A cuisine straddling Lombardy, Veneto and Trentino

Lake Garda touches three different regions: Lombardy, Veneto and Trentino, and each one brings its own traditions, ingredients and recipes. The result is a cuisine that changes from shore to shore, yet always shares the same stars: lake fish, extra virgin olive oil and local wines.
In this article we tell you about the products and dishes that make the lake's food so special.

Olive oil and wine: the pride of the Garda table

Lake Garda olive oil is truly one of a kind: if you think about it, you'll realise we're too far north for olive trees to grow. And yet nature loves to surprise us: the lake acts like a sponge, soaking up heat in summer and releasing it in winter, creating a microclimate that allows olives to be cultivated. The result is a light oil with a delicate flavour. If you'd like to discover more amazing facts about Lake Garda, we've written a dedicated article.

Here are some of the finest oils and wines you'll find on our tables:

• Garda DOP extra virgin olive oil: made from Casaliva, Leccino and Frantoio olives, it's light and delicate, without the bitterness typical of southern oils;
• Lugana DOC: a fresh, mineral white wine produced between Lombardy and Veneto, perfect with lake fish;
• Valtènesi Chiaretto DOC: the signature rosé of our shore, the Valtènesi, with a bright pink colour;
• Bardolino DOC: a light red wine from the Verona shore, made mainly from Corvina grapes;
• Groppello: a native grape variety of the Valtènesi, the base of many local reds.

Giustacchini farm: the campsite's own DOP olive oil

The Giustacchini family has been producing DOP extra virgin olive oil for generations, harvesting olives on the hills between San Felice del Benaco and Puegnago del Garda. We are also among the founding members of the local farming cooperative, created to protect the area's small producers.

Our Garda DOP is the most versatile, suited to practically any dish. Casaliva, a single cultivar oil, has a fruity profile with a hint of almond, perfect on fish and salads. Diciotto comes from a project with the University of Milan and is a blend of eighteen native varieties, some of them rare, with an intense, bold flavour, ideal with red meat. Denocciolato, made only from the flesh of the olives, stands out for its longer shelf life and full flavour. Completing the range is a line of flavoured oils with lemon, chilli, truffle and Mediterranean herbs. You'll find the whole selection at our market, at reception and, of course, at the restaurant. You can find out more about our olive oil on this page.

From the Brescia shore to kitchens all around the lake: traditional dishes

Many Garda dishes were born from a very practical need: wasting nothing. Fish was dried or marinated so it would keep longer, small game ended up on the spit and stale bread was turned into dumplings. These recipes came from times of scarcity and were handed down from generation to generation until they became symbols of the area.

Brescia shore (Lombardy)

• Spiedo bresciano: a long spit of mixed meats slowly roasted for hours, served with polenta;
• Casoncelli bresciani: pasta filled with meat, grated cheese, breadcrumbs and herbs, dressed with melted butter, sage and crispy pancetta;
• Dried lake sardines (agoni): a historic product of Garda's fishermen, dried in the sun using an ancient technique to preserve them through the winter;
• Perch fillets in carpione: fried and then marinated in vinegar, onion and bay leaf, a dish you'll find, with small variations, on every shore of the lake.

Verona shore (Veneto)

• Bigoli con le sarde: long, rough pasta served with a sauce of sardines, onion and olive oil;
• Tortellini from Valeggio sul Mincio: filled pasta linked to the legend of the love knot, served in broth or with butter and sage.

Trentino shore (Trentino)

• Carne salada: beef cured with salt and spices, served raw in thin slices or quickly seared in a pan with beans;
• Strangolapreti: dumplings made with stale bread, spinach and cheese, dressed with melted butter.

Three regions, three traditions, one table: that's exactly what makes Garda's cuisine so rich to explore.

A taste of the area right here at Camping Europa Silvella

At the Europa Silvella restaurant we bring the flavours of the area to the table, from our DOP olive oil to traditional dishes, reinterpreted with a personal touch. Our kitchen works with local, seasonal produce to give you an authentic experience without ever leaving the campsite.
Whether you're here for a family dinner after a day at the lake or for an aperitivo with a view, you'll find a menu designed for every taste, including the little ones and your pets.

Conclusion

Behind every dish on this list is a story of fishermen, farmers and families who knew how to turn what they had into tasty, nourishing meals. Today that tradition comes straight to the table, and to enjoy it all you need to do is book a table at our restaurant and take in the view in front of you.

See you soon on Lake Garda! From your #campingwithlove