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Garda tradition recipes
with extravirgin olive oil Garda Bresciano 
Oil soup

A tasty lean preparation taken from an ancient Lombardy recipe book

Ingredients (for 4 people): 200 g chickpeas ● 2 carrots ● 2 potatoes ● 1 celery stalk ● 1 bunch of parsley ● 4 spoonful of tomato sauce ● 1 glass of olive oil ● salt ● pepper.

Soak the chickpeas in water overnight. Place them in a saucepan (earthenware would be better) with the chopped vegetables, the chopped parsley, the salt and pepper and cover abundantly with water. Bring to the boil, then leave over a low heat for at least 3 hours. Taste for salt and pepper. Serve with toasted bread and grated Parmesan cheese.

 Marinated Tench

This is a typical lake preparation or, some time ago, from the area of the rice fields, a place where tench found a suitable habitat.



Ingredients (for 4 people): 1 tench of about 1 kg ● 1 clove garlic ● 2 white onions ● 1 sprig of sage ● vinegar ● extra virgin olive oil.

Clean and wash the tench well, dry it, fry it in extra virgin olive oil; in another pan slowly fry the garlic and sliced onions, add two glasses of vinegar, sage and simmer for 10 minutes. Leave to cool slightly and pour over the tench on a serving dish. Serve cold, filetting the tench at table. The same recipe can be prepared using smaller fresh water fish which can then be put into jars and kept in a fridge for many days.



Grilled lake carp



Ingredients (for 4 people): 1 carp of about 800 g ● 6 spoonfuls of extra virgin olive oil ● 2 lemons● salt ● pepper.

Clean and wash the fish, then make 4 crosswise cuts to the backbone and insert a pinch of salt. Prepare the marinade with oil, lemon juice and pepper mix well with a fork; leave the fish in the marinade for at least one hour, turning it once in a while. Place the carp on the grill until cooked to perfection, brushing it frequently with the marinade.

 Sarde in saor

Ingredients (for 4 people): 600 g sardines ● 2 eggs ● breadcrumbs ● white wine vinegar ● extra virgin olive oil ● 30 g sultanas ● 30 g pinenuts ● 1 spoonful of sugar.

Clean the sardines, wash them, dry them and breadcrumb them by first passing them in the whisked egg and then in the breadcrumbs. Fry in oil for about two minutes, drain them and dry them on kitchen paper. Pour half a glass of extra virgin olive oil in the pan with two glasses of heated vinegar, the sultanas, the pinenuts and the sugar. Bring to the boil for some minutes. Line up the sardines on a serving dish, sprinkle each layer with the marinade; the last layer must be well covered. Leave to rest for 24 hours before serving.


Frantoio Cooperativa Agricola San Felice del Benaco
Via delle Gere, 2
25010 San Felice del Benaco (Bs)
Tel. 0365.62341