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A popular lake fish, especially in Lombardy's Lake Iseo, where they are especially proud of their tinca al forno, (oven-baked tench, stuffed with bread and herbs and served with polenta), a recipe invented in 1800 and celebrated every year in July during the Settimana della Tinca al Forno, with dancing and fireworks. Tinche is the plural.

The tinca di Ceresole d'Alba tench from the little lakes around Alba, in Piedmont is in the Ark of Taste.

Text © Dana Facaros and Michael Pauls

Images by: Karilj