Pesci in carpione

Pesci in carpione is a popular fish dish prepared throughout Northern Italy, especially in the area around Lake Como and Lake Garda - it can also be found in the Italian-speaking parts of Switzerland, such as Ticino. In carpione is a method of preparing fish and vegetables (used since the Middle Ages) where their freshness is extended by marinating them in vinegar and spices. The fish is covered in flour, deep-fried in olive oil flavored with sage, rosemary, and salt, then dried from excess oil and covered with a boiling mixture of finely chopped parsley, garlic, and white vinegar or wine. The tender lake fish pairs perfectly with the acidity of vinegar and flavors of the herbs, resulting in a refreshing dish that tastes the best a few days after the preparation, when the fish soaks up all the flavors from the marinade.