Typical First Courses of Lake Garda: A Journey Through Authentic Flavors

Lake Garda , the largest lake in Italy, offers a rich and varied culinary tradition. Among the most renowned specialties, two typical first courses stand out: Bigoli with sardines and Risotto with truffles . These recipes, handed down for generations, represent a true gastronomic heritage, enhancing local ingredients with unique and unmistakable flavors.

Bigoli with Sardines: Tradition and Taste of Gardesana Cuisine

Origins and History

Bigoli are a type of long pasta, similar to spaghetti but thicker and rougher, ideal for holding sauces. Born in Veneto, bigoli have also spread to neighboring areas, including Lake Garda, where the combination with lake sardines has given rise to an iconic dish. This dish has ancient roots and has its origins in poor cuisine, when local populations exploited lake fish as the main source of protein.

Main Ingredients

• Bigoli (fresh pasta made with soft wheat flour and eggs)

• Lake sardines (fresh or preserved in salt)

• Garda extra virgin olive oil

• Garlic

• Fresh parsley

• Black pepper and salt to taste

Preparation

1. Clean the sardines : if you use salted ones, rinse them well to remove the excess salt.

2. Prepare the soffritto : in a pan, heat the extra virgin olive oil and brown the chopped garlic.

3. Cook the sardines : add the filleted sardines and let them melt gently into the soffritto.

4. Cook the bigoli : boil them in plenty of salted water and drain them al dente.

5. Sauté : pour the pasta into the pan with the sauce and mix everything well.

6. Add parsley and a sprinkle of black pepper before serving.

The result is a simple dish but with an intense flavour, in which the savoury flavour of the sardines is balanced with the delicacy of the bigoli and the scent of the Garda oil.

Truffle Risotto: Elegance and Refinement in the Dishes of Lake Garda

Origins and History

The Monte Baldo truffle , known for its intense aroma, is one of the most prized ingredients of the Garda area. Risotto with truffle is a refined dish, perfect for enhancing the richness of this prized mushroom. Cultivation and harvesting of truffles are ancient traditions, which contribute to making this recipe a symbol of local cuisine.

Main Ingredients

• Carnaroli or Vialone Nano Rice

• Black truffle from Monte Baldo

• Alpine butter

• Vegetable or meat broth

• Shallot

• dry white wine

• Grated Parmigiano Reggiano

• Garda extra virgin olive oil

• Salt and pepper to taste

Preparation

1. Prepare the soffritto : finely chop the shallot and brown it in a saucepan with butter and extra virgin olive oil.

2. Toast the rice : add the rice and toast it for a couple of minutes, stirring constantly.

3. Blend with white wine : pour in the wine and let it evaporate completely.

4. Add the broth : pour in a ladle of hot broth at a time, stirring often until the rice is completely cooked.

5. Mantecare : at the end of cooking, add the butter, the Parmigiano Reggiano and part of the grated truffle.

6. To serve : garnish with thin slices of fresh truffle and a drizzle of extra virgin olive oil.

Truffle risotto is a dish that wins you over with its creaminess and the unmistakable scent of truffle, which pairs perfectly with high-quality rice.

Conclusion

Bigoli with sardines and Risotto with truffles are two excellent examples of the gastronomic richness of Lake Garda. From simple dishes of the peasant tradition to refined recipes appreciated in gourmet restaurants, these first courses tell the story and culture of an extraordinary territory. If you want to taste the authentic flavors of Garda, do not miss the opportunity to try these delicacies, perhaps accompanied by a glass of Lugana or Bardolino, the famous wines of the area.