Many types of fish swim in the Lakes Maggiore and Orta, but the perch is probably one of the most important. Its fillets can be served with a typical risotto, marinated “in carpione”, fried or sautéed with butter and sage. River, marble and rainbow trout along with char and common roach are often the basic ingredients in local fish recipes. The lake is also home to the alborella, a variety of tiny fish traditionally served fried for aperitifs or as an appetizer, and native species of coregone or lavarello, a white fish which is normally cooked whole or in fillets. The extensive versatility of lake fish make them excellent ingredients in traditional recipes or in more creative dishes, in which the chef's imagination is the real “secret ingredient”.