Ambrogio Stefanetti, chef of the Vecchia Osteria Seseglio restaurant in Chiasso, excels in the art of sublimating traditional cuisine to make it exceptional. To do this, the chef tells us his tip for making trout from our lakes to perfection.

I must admit that I love lake trout and the way I prefer to cook them is very simple: after gutting them, stuffing them with herbs and salt, I grill them. For a trout weighing about 400-500 grams, calculate about 12 minutes per side. It’s delicious! Crispy on the outside and tender on the inside.

Traditionally in Ticino, trout is prepared in carpione, which means that it can be kept and eaten for several days.

A very classic recipe is trout al blue, which is boiled in a vegetable stock to which wine and vinegar are added. Serve it with a lemon mayonnaise: a real treat!”

  Find all the information about the restaurant Vecchia Osteria Seseglio: https://www.vecchiaosteria.ch