Trote in Carpione alla Trentina
Trentino-Alto Adige — mountain river valleys, Trento province
Alpine trout from Trentino mountain rivers, fried then marinated in a sweet-sour carpione of white wine vinegar, white wine, onion, carrot, garlic, sage, and bay leaf. The fried fish is completely submerged in the hot carpione immediately after frying, then refrigerated for 24–48 hours before serving at room temperature. The acid marinade 'cooks' the exterior slightly more and penetrates the flesh with the sweet-sour-aromatic flavour. This ancient preservation technique extends the shelf life of fresh-caught fish and dramatically changes the texture — the flesh firms, the flavour deepens.