A journey of flavors
Our cuisine tells the story of centuries of tradition, from papal banquets to fishermen's recipes.
Bolsena is not only history and nature, but a unique culinary experience that combines the treasures of the lake with the products of the volcanic soil of Tuscia. Our cuisine tells the story of centuries of tradition, from papal banquets to fishermen's recipes.
Specialties Not to Be Missed:
- Coregone: The king of the lake. Try it “alla mugnaia” (Meunière style) or simply grilled to bring out its delicate flavor.
- Eel: Famous since the time of Dante Alighieri (who mentioned it in the Divine Comedy), prepared according to ancient local recipes, often cooked with Vernaccia wine.
- Sbroscia: The historic fisherman’s soup of Bolsena, a humble yet incredibly flavorful dish made with lake water, mixed fish, potatoes, and stale bread.
- Tozzetti: The sweet symbol of conviviality. Crunchy biscuits rich with Tuscia hazelnuts, to be enjoyed as tradition dictates: dunked at the end of a meal in a local dessert wine.
- Wines and Oil: Enhance every dish with Tuscia DOP Extra Virgin Olive Oil. For wine, choose the fresh Est! Est!! Est!!! from Montefiascone or, to accompany the tozzetti, a glass of Cannaiola (the sweet red wine typical of these shores).
