Typical dish of Perugia
Tegamaccio del Lago Trasimeno
Tegamaccio del Lago Trasimeno is a rustic, fragrant stew that arrives at the table steaming hot, with pieces of lake fish immersed in a deep red sauce of tomato, wine, and herbs. The flesh of carp, tench, or perch becomes tender and flavorful after a long, slow cooking in the pan. The taste is rich, slightly wild, and enveloping, often accompanied by rustic bread to soak up the sauce. It is a convivial main course, perfect for leisurely lunches in trattorias overlooking the lake.
Season: Tutto l'anno€12–18
Why it matters
This dish represents the gastronomic soul of Lake Trasimeno and the province of Perugia, where cuisine is born from the meeting of freshwater, traditional fishing, and rural culture. Tegamaccio tells the story of lakeside communities that for centuries have celebrated the fish of the lake with simple yet characterful preparations.
Origin story
Tegamaccio takes its name from the large iron pan in which it was cooked by Trasimeno fishermen in past centuries. It was a communal preparation made with the day’s catch—carp, tench, eels, or perch—slowly cooked with tomato, wine, and aromatic herbs. Over time it has become one of the lake’s culinary symbols, passed down through families and local trattorias.
Typical ingredients
carpatincapersicopomodorovino biancoaglioprezzemoloolio extravergine d'oliva
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