The cuisine of Piediluco preserves a simple yet history-rich recipe: carbonaretti. This dish, rooted in the lake tradition, was born among Piediluco’s fishermen, who, after returning from their early-morning fishing trips, would light small fires in their gardens using dry reeds collected along the shores. They would then grill freshly caught perch over a grate, turning the fruits of their labour into a delicious breakfast.
The name carbonaretti comes from this particular cooking method: the skin and scales would char when in contact with the flames, while the flesh inside would slowly braise, remaining tender and delicately flavoured, enriched by the aroma of the embers.

Start by lighting a barbecue or heating a grill thoroughly. Take the whole fish, without gutting or scaling them, and place them directly onto the hot grill. Cook over a high flame for a few minutes on each side, until the skin is charred and the flesh begins to pull away easily from the bone. At this point, remove the fish from the grill and clean them: peel off the burnt skin, scales, innards, and head. Carefully fillet the fish, trying to keep the fillets intact and removing any bones. Dress them with a drizzle of extra virgin olive oil, a pinch of salt, a grind of black pepper, and a sprinkling of freshly chopped parsley. If desired, you can also add a finely chopped clove of garlic for an extra burst of flavour.