Typical dish of Perugia
Queen carp porchetta-style
Queen carp porchetta-style appears golden and fragrant, with slightly crispy skin and tender, flavorful flesh. The fish is slowly cooked with wild fennel, garlic, and herbs that recall the tradition of Umbrian porchetta. The result is a surprising balance between the lake-bred delicacy of carp and the intense character of Mediterranean herbs. It is a rich main course, often enjoyed during convivial lunches on the shores of Lake Trasimeno.
Season: Tutto l'anno€12–18
Why it matters
This dish is one of the gastronomic symbols of the Lake Trasimeno area and represents the meeting point between lake culture and Umbrian rural tradition. The “porchetta-style” technique, typically used for pork, is applied to local fish, creating a distinctive preparation that reflects the ingenuity and culinary adaptability of the Perugia territory.
Origin story
The recipe originated among the fishing communities of Lake Trasimeno, where carp was abundant but often considered a humble fish. To enhance it, cooks adopted the aromatic porchetta technique with wild fennel and garlic, transforming it into a rich and fragrant dish. Over time it has become a celebrated specialty in local trattorias and at festivals dedicated to the lake.
Typical ingredients
carpa regina del Lago Trasimenofinocchio selvaticoaglioolio extravergine d'olivavino bianco
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