RAINBOW TROUT FROM GARFAGNANAItalian Name:
The area of Garfagnana, Tuscany
Sold as filets, trout is a food rich of Omega-3 fatty acids yet has a low cholesterol level. This fish is very digestible and is rich in proteins and essential amino acids. It is very suitable for children and those who are on low-calorie diets.
BROWN TROUTItalian Name:
The region of Emilia-Romagna
The brown trout is the most sought-after fish and has been the subject of artificial repopulation. The Mediterranean strain of the brown trout is found native in some parts of the Apennine streams in the province of Reggio Emilia. A careful policy of conservation and selective reintroduction pursued by the province of Reggio Emilia has been put in place to protect these fish. This product can be consumed fresh after being filleted or dried and stored. The brown trout pairs well with local white wines and with farro.