Chef inspiration
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.
The story
About the dish
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.
Contains fish; preparation details can change.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.