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PGI Salmerino del Trentino with aromatic herbs

Clean the PGI Salmerino del Trentino, empty out the inside and remove entrails and fins. Wash with fresh water and dry it with a kitchen towel. Shred it and place on a kitchen towel. Clean and wash both parsley and chives with cold water. Mince the first and snip the second with a well-sharpened knife. Clean and wash the lettuce, then put all the vegetables in a mixer with extra-virgin olive oil, vinegar, a pinch of salt and pepper. Once you’ve obtained a smooth and homogeneous sauce, place it in a terrine and let it rest in the fridge for 10 minutes. In the meantime, warm the fish fillets in a pan with a bit of olive oil and sauté with light flak. Drain the PGI Salmerino del Trentino as soon as it is well cooked and season it with a bit of salt. On a serving plate pour half of the condiment you prepared, then place the fillets on top and season them with the lettuce and parsley sauce left. Serve the PGI Salmerino del Trentino with the herbs sauce when it’s still warm. If you want, you can accompany this dish with steamed vegetables.

© East Lombardy


Viennese Schnitzel

The true origin of the Wiener Schnitzel has again become a matter of vigorous debate between culinary historians in recent times. One thing, however, is absolutely certain: the Wiener Schnitzel is truly cosmopolitan. The earliest trails lead to Spain, where the Moors were coating meat with breadcrumbs during the Middle Ages. The Jewish community in Constantinople is similarly reported to have known a dish similar to the Wiener Schnitzel in the 12th century. So whether the legend surrounding the import of the “Costoletta Milanese” from Italy to Austria by Field Marshal Radetzky is true or not, a nice story makes very little difference. The main thing is that the schnitzel is tender and crispy!


Trout Fillet with Forest Mushrooms

The lake trout “swims across” national borders and makes itself at home in deep, oxygen-rich lakes: in northern Russia, in Scandinavia, in the Baltic states, in Iceland. And of course, in Austria’s lakes. The sea trout is truly a globetrotter. In past times, it was the main fish to be found in Austrian lakes such as the Weissensee or the Millstätter See. And it is a great favourite with Austrian chefs and gastronomes. There’s very good reason for which the sea trout is the “Austrian Fish of the Year 2013”.


  • 1 PGI Salmerino del Trentino
  • 100 gr of parsley
  • 1 sprig of chives
  • 1 head of lettuce
  • 1 spoon of white vinegar
  • 0,5 dl of extra-virgin olive oil
  • salt and pepper

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