Unlike Lake Bracciano and Lake Bolsena in north Lazio, the third and largest of Italy's great central lakes, Lake Trasimeno, is not of volcanic origin.
Perhaps for this reason the depth of the water never surpasses six meters.
Yet, it is huge, some 128 square kilometers and surrounded by soft valleys and sweeter hills where vineyards alternate with sunflower fields and olive trees.
From 1995 the territory was nominated 'Parco del Lago Trasimeno' to protect and safeguard the whole environment.
We've experienced the lake at all times of the year from the 3 months of drought in the summer of 1993 near Cortona, to the washed out tulip festival in Castiglione del Lago in early spring.
Indeed, Lake Trasimeno is the largest expanse of water in central Italy and home of the 'Trasimeno a Tavola' initiative to promote the restaurants bordering the lake.
Supported by the URAT (Consorzio Imprese Turistiche del Trasimeno), the various restaurants are given a rating depending on the preparation, quality and use of the local produce.
There are 21 recommended restaurants.
Lake Trasimeno was also the location for one of the bloodiest battles of the classical period, at least in Italy.
Amazingly, a book called 'Cartaginesi e Romani alla Battaglia del Trasimeno' has managed to combine the fish dinners with ancient history in a seamless volume.
It is a layman's account of the battle between the Carthaginians and Romans on the 20th June 217BC, interspersed with menus from the above restaurants.
It's an engrossing read even if the 'crostini di fegato e di uova di regina' and 'chitarrini fatti in casa al sugo di persico reale' were probably the last thing on the minds of the Nubian spearmen and Gallic mercenaries 2000 years ago.
On the menus you will find such delights as grilled perch, smoked tench, eel, trout all washed down with Vino Colli del Trasimeno.
You can't beat the carp cooked over a wooden fire or the 'tegamaccio' a type of fish soup stew made from all the types of fish from Lake Trasimeno and cooked with the best olive oil, white wine and herbs.
MORE ABOUT THE FISH OF LAKE TRASIMENO
Carpa Regina or queen carp is the best known fish in the lake and has been enjoyed in tbe whole Trasimeno area since ancient times, when it was even used as a payment for taxes. It is caught with the tramoglio (a specially designed net), tofo {seine net) or bottata (fish traps). With its firm flesh, it is used in a wide variety of dishes. The eggs are much used locally as a sauce for pasta or as a topping for crostini.
The eel is prized for its oily and tasty flesh, whether fresh or smoked. A well known Umbrian cake, 'torciglione', takes its shape from them.
Tench is another fish with extremely tasty flesh, but as it contains so many bones it is usually filleted. It is caught with nylon nets or seine nets.
Persico Reale or royal perch is one of tbe most popular fish. With its particularly delicate, versatile f1esh, it is used in the preparation of risottos, kebabs and fried in flour.
The pike is the lake's true predator, as can be guessed seen from its streamlined body, prominent flattened snout and wide mouth filled with sharp teeth. The difficulty of catching it and its highly prized flesh make it one of the most sought after of ali the lake fish. It is caught with the tramaglio, simple purse seine nets and rods.
The dace is very small just 7-8 cm and boasts excellent fragrant flesh. They are served fried and eaten whole in the classic "cartoccio" made of paper.
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