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tinca
tench
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 Slow Food Presidium.
Text © Dana Facaros & Michael Pauls
Image by Karilj