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lake fish grilled on reeds

They say the custom dates back to the Etruscans: perch, tench, or any big lake fish, grilled outdoors over a fire of lake reeds, which gives them a special taste; afterwards they are deboned, and served with olive oil, salt, pepper and a dab of vinegar. The word comes from the Tuscan for abbrusticato, or toasted.

Text © Dana Facaros and Michael Pauls

Images by: Fresco di web