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regina
big 'queen' carp
The classic recipe is regina in porchetta stuffed with garlic, fennel and lard, wrapped in rosemary, tied up with reeds and roasted on a spit or more often baked in the oven. The eggs of the big fish are popular in Umbria as caviale del Trasimeno or Trasimeno caviar.
Text © Dana Facaros & Michael Pauls
Image by Ravennanoticie