This is a preview of the content in our Italian Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Build a list of your own favourites
  • Search the contents with full-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.

Fish & Seafood


Text © Dana Facaros & Michael Pauls

Image by Wikipedia, Creative Commons