Coregone meatballs: clean up the coregoni (lavarelli) and to gain some of the threads from which to extract the meat with a knife. In a pan frying the extravergine oil, add the flour meat of coregoni, having previously given the shape of small meatball. Gild the meat of the fish, salt, pepper well, spread on with the crushed leek and cut tomato in cubes, sprinkle with dry white wine. Leave to evaporate. Last spread on of cut basil. Serve with slices of toasted polenta.

Bocconcini di trota alla menta: take threads of salmonata trout and leave to macerate them in juice of lemon for two hours with a bit of salt and leaves of mint. Subsequently remove them and dip them in oil of olive of the Garda lake. It is suggested to serve them being cut the threads in rectangles of approximately 2 cm and putting them in the plate with other leaves of mint and oil of olive.

Eel, the way of Trento: clean, empty and cut them into thick pieces. In a wide pan melt 70 gms of butter where you will fry 1 onion sliced fine and then the eel pieces. Cover the fish with half water and half wine, salt, pepper, than add: 1 stick of celery, some stalks of rosemary and a pinch of cinnamon. When the fish is done, put it on a serving dish and keep it hot. Blend the sauce with 2 beaten eggyolks and pour it onto the fish.

Trout: Wash, empty and pat dry 6 trout. After coating the fish with flour, salt and fry it in boiling oil. Put it in a flameproof dish wide enough to contain it in a single layer. In a pan with 1/2 glass of oil fry lightly 1 onion sliced fine, 1 clove of garlic and some parsley, both chopped, then add 100 gms of raisins, some mint leaves, 1 tablespoon of grated rind of lemon and orange and 2 glassfuls of vinegar. Leave to cook for some minutes, then pour the lot onto the fish. Allow to cool, then coverthe dish and leave it to rest in a cold place for 12 hours at least.

Smoked trout: it is not difficult to find, smoked trout in Trentino, as however in Alto Adige. You can offer it to your guests with the sauce "ravanda" prepared as follow. Scrape a piece of horse-radish root and grate it until you get a heaped tablespoon of it. Put the horse-radish in a bowl and mix it with 1 tablespoon of breadcrumbs and 1 of olive-oil. Salt, pepper and stir continuously while adding little by little 2 tablespoons of vinegear and 1 of water. Pour the sauce onto the smoked trout and serve.

Bosa (Bottatrice) gratinata: take bosa threads and to arrange them in one oiled slab. Put to fry in extravergine oil the anchovies and the capers. Remove from the fire and add the thin cut raw eggplant, the tomatoes cutted in cubs and the minced mint. Set right the taste and pour the compound on threads bosa. Complete with the bread crumb, sprinkle with some oil drop and put in a warm furnace and brown.

Luccio in salsa gardesana: In abundant water, prepared a court-bouillon with the vinegar, the wine the aromas and the vegatables. Boiling for 15 minutes, make it to cool and dips the cleaned up and washed pike. You replace the pot on the fire and cook making so that the water never does not arrive boiling. To completed baking, you extract the fish from the baking liquid and make to cool it, therefore remove bones and put it in one "pirofila". For the sauce, chop the anchovies, add struck of capers and parsley and fry in half of the extravergine oil. Poured the sauce on the fish already dredged of cinnamon and milled pepper. Left to rest for a pair of hours being added the remaining extravergine oil. Served with toasted polenta.

Twaite shad: in the villages on the Northern Garda Lake this rare fish is cooked as follows. For 6 persons you need 1 kilo and 200 gms of twaite shad. Clean, empty and pat the fish dry, then coat it with flour and fry it. Put the fish in a not deep pan and salt it. Separately fry lightly 2 medium-sized onions in little oil; when translucent, add 1 glass and a half of good vinegar that is to simmer for some minutes. Pour the lot onto the fish and let it cool. Serve this dish with the wine "Pinot" bianco..

Fried perches: mix the bread crumb with the flour. You strike the egg with little water and knows them. Passages the threads of pesch before in the egg and then in the mixture of bread and flour, press them well. In "saltiere", heat up the butter and the oil. When they are very warm, you add threads of persch and brown in the two sides. Therefore leave them and it makes you to dry them on absorbent paper. It regulated them to you of knows them and you use them with lemon segments and forelocks of parsley.