Lombardy and Veneto
Filetto di Trota alla Gardesana
FILETTO DI TROTA alla GARDESANA
Marinated trout with onion, capers, anchovy, white-wine vinegar, and garlic, served with grilled polenta.
Lake Garda sits between Lombardy, Veneto, and Trentino-Alto Adige, so the cooking around it naturally crosses modern regional borders. Freshwater fish and polenta are recurring parts of that table.
Davanti’s trota alla Gardesana marinated trout with onion, capers, anchovy, white-wine vinegar, and garlic, then served it with grilled polenta. Vinegar and capers sharpen the gentle fish; anchovy adds depth more than a separate “fishy” flavor; polenta gives the plate a warm, neutral base.
The name identifies the Lake Garda inspiration, while the exact balance and presentation belong to Chef Roberto’s weekend preparation.
The dish was announced September 18, 2024 for service beginning the following Thursday.
Culinary details reviewed by Chef Roberto Crescini.