This is a preview of the content in our Italian Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Add Map function to find sites, as well as your own custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with our advanced text search functionality
  • ... and more!
iOS App Store Google Play



Bite-sized bleak, usually served deep-fried, or added to risotto: popular in Lombardy's mountain lakes, where for centuries they were a main source of protein, and were often dried or salted. The flesh becomes bitter in summer.

Sometimes called àola.

Text © Dana Facaros and Michael Pauls

Images by: Wikipedia, Creative Commons