Filetto di Trota alle Mandorle

Trout responds well to gentle heat. Davanti cooks the fillet in a pan so the fish stays delicate, then adds thin almond slices for a toasted aroma and light crunch.

Butter-and-lemon tagliolini completes the plate. Butter carries the almond flavor, while lemon keeps the combination lively and complements the trout without covering it. The result is restrained: fish, nuts, fresh pasta, and acidity working together.

Freshwater fish have a long place in the cooking of northern Italy’s lakes and rivers. This dish draws from that broad tradition, although this particular pairing is Chef Roberto’s archived weekend preparation rather than a single codified regional recipe.

The version shown here appeared in the weekend collection announced July 15, 2026.