Typical dish of Perugia
Tegamaccio del Trasimeno
Tegamaccio del Trasimeno is a rustic lake‑fish stew, served piping hot in a shallow pan, with a bright red tomato sauce scented with garlic and wild mint. Different fish come together in the dish—carp, tench, eel, or perch—releasing into the broth an intense, slightly mineral richness. The result is hearty, flavorful, and aromatic, with a soft, enveloping texture. It is mainly enjoyed as a main course, accompanied by toasted bread that soaks up every drop of the sauce.
Season: Tutto l'anno€12–18
Why it matters
Tegamaccio is the emblem of the fishing cuisine of Lake Trasimeno, the body of water that defines the gastronomic identity of the province of Perugia. It reflects a lake culture built on daily fishing, shared recipes, and simple ingredients transformed into deep, satisfying flavors. For the local community it is a dish of memory and belonging.
Origin story
The recipe originated among the fishermen of Lake Trasimeno, who cooked their less prized catch directly in terracotta pans on their boats or in lakeside homes. The name comes from the 'tegamaccio' itself, the wide, shallow vessel used for the long simmering. Over time the preparation was enriched with tomato, wine, and aromatic herbs, becoming one of the culinary symbols of the Perugia area.
Typical ingredients
pesce di lago misto (carpa, tinca, anguilla, persico)pomodoroagliomentuccia o erbe aromatichevino bianco
Find it in the Trouvenir app
Verified restaurants, maps and cultural context for every typical dish.
Download the appFree download
Take Trouvenir with you
iOS and Android. Free.
Privacy-firstCross-device syncOffline ready