Simple and undemanding, this recipe allows you to savor one of the "products" that we can find in Garda: the carpione.




  • 3 carpioni of about 200 grams each;
  • 2 lemons;
  • 3-4 sprigs of rosemary;
  • Garda extra virgin olive oil;
  • salt;
  • pepper.




Eviscerate, scaly and wash the carpioni in cold running water then drain them.


Then dry them with a dish towel and place them on the hot grill, add the rosemary and season with salt and pepper.


Cook the fish for 20 minutes, turning them three times for homogeneous cooking.


When the carpioni are cooked, lay them on a serving plate, season with a drizzle of raw oil and serve accompanied by lemon wedges.

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