the “carpione” is an ancient food processing technique that was born in the countryside to allow a longer food storage.
The process consists of a fish (or other products) marinating based on onion, vinegar and aromatic herbs which has also the advantage of enhancing the taste of freshwater fish such as carp and tench.
La Carpa Regina
Since ancient times, lake fish has been an important source of nourishment for
local populations. Nowaday fishes that are caught in the Trasimeno lake are:
carps, eels, tenches, perches, pikes and “latterino”.
Among all fishes a place of concern belongs to the carpa, locally called “Queen”, and much appreciated for its tasty and compact pulp.
Carpa regina is perfect to be “pillottata” (flavored) with lard and wild fennel
and cooked in a oven, while its eggs are used for appetizers and pasta sauce.
“Baccalà” is another example of ancient food preservation method.
This process make it possible a long conservation and in ancient times it
allowed the codfish transportation and consumption also in places very
distant from those of origin.
The codfish tradition arrived in Umbria, a land of pilgrimage, thanks to the
arrival of people from the north who brought with them salted foods that
could be eaten even after a long time. The codfish use then spread to the
monasteries and its use started to be linked to the many religious festivity.