RISOTTO AL PESCE PERSICO
The perch risotto represents a savoury recap between the local products – fish, and the regional gastronomic knowledge – risotto. The outcome of that is an outstanding dish that has been placed, with full rights, among the dishes of the finest cookery. With a delicate and soft meat, the perch, a craved pray for anglers, is an exquisite fish that can be matched by a dried white wine, perhaps a White Franciacorta, which represents its ideal match.
LAVARELLO AL BURRO E SALVIA O CON RISOTTO
A dish of great tradition, it glorify two products shared between Lombardy and Piedmont: Lomellina rice and fish from Lake Maggiore. The lavarello, known as lake whitefish, is a silver-tone, slender fish long between 30 and 40 centimetres.
It is a typical specimen of lake-like waters, and it lives in depth, feeding on small organisms. In the beginning of the Twentieth Century, the lavarello, famous for the exquisiteness of its lean and white meat, were introduced in our local bodies of water. It has perfectly adapted, and due to its delicate savour, it has rapidly become one of the favourite food in the great Pre-Alps lakes cookery.
A pleasant sojourn at Il Sole di Ranco, located on Lake Maggiore (District of Varese), in Lombardy, will give you the opportunity to try the roustin negà, a second dish that belongs to the traditional Lombard cookery, which is basically a drowned roast.
This delicious dish is prepared with some veal cutlet slowly cooked in wine, in order to become soft and particularly tasty. Generally, they match with baked or poached potatoes. The roustin negà can also be a great single course, matched with some yellow risotto.