Garfagnana trouts

Thu, 08/09/2018

Sea ​​and freshwater’s Fish

Since the Middle Ages the many streams of the Apuan Alps and the Apennines, with their fresh clear waters, have assured the local people an abundant food and high nutritional value: the trout. The Medici family used to take trouts from the Valle del Serchio to be served “marinate” in the banquets and the court canteens.
Today the trout is considered a valuable food for the quality of delicate meats and easily digestible, to the limited presence of fat.
The meat of this fish are very digestible, rich in protein and essential amino acids, particularly suitable for diets of elderly and children. The low level of cholesterol and the presence of polyunsaturated fatty acids (including omega 3) make it an ideal food for the proper functioning of the cardiovascular system.
The typical trout of the Serchio Valley and the Garfagnana is the “fario” from white meat, which usually frequents the mountain streams, where the waters are cooler and oxygenated. They also occasionally breed salmon-trout and yellow trout which are served smoked.