With its golden colouring and humpbacked shape, the Tench has been bred since time immemorial in the ponds of the area extending south of the province of Turin, north of Asti and east of Cuneo.In the past, it was quite common for farming families in these areas to have an artificial fishpond, called here ""peschera"" or ""tampa"", which, in addition to being used as a watering trough for animals or as a water supply for irrigation, also housed a few tench, which, when the time was right, could enhance the menus on feast days. A relative of the carp, chub and bleak, this freshwater fish is known for its low fat content and flavour, which does not have that earthy aftertaste typical of its peers, and is now a protagonist of typical local cuisine, especially in the Roero area. Fishing usually takes place from May to October, when the specimens have reached a weight of 100 -150 grams, and although the fish farm now counts several fishponds between Pianalto and Roero, production is still rather limited and is therefore to be considered a true niche product. If you want to fully savour them, you will often find them served fried and marinated in vinegar and herbs, along with all the other protagonists of the classic Piedmontese carpione, or simply floured and sautéed in hot oil.
Request informationTENCH OF CERESOLE D'ALBA / GOLDEN HUMPED TENCH OF PIANALTO DI POIRINO PDO
Stay Tuned!
Don't want to miss anything? Sign up for the newsletter and get all the updates, events, appointments and vacation proposals.
