Tench is a fish with tender and delicate flesh, perfectly embodying the spirit of Umbrian cuisine: simple, genuine and deeply connected to the local territory. This fish, which inhabits the shallow, vegetation-rich waters of Lake Trasimeno, has been a fundamental food source for local families for centuries, especially during times of scarcity.

History and tradition

Tench has always been associated with humble cuisine due to its abundance and ease of fishing. In the past, it was often consumed by fishermen's families, who prepared it in a simple way, with olive oil, garlic, and parsley. Today, tench has been rediscovered and appreciated, becoming a valued ingredient even in the finest restaurants.