Tegamaccio

Tegamaccio is a traditional fish soup from the Lake Trasimeno region of Umbria, Italy. Unlike coastal fish stews such as brodetto or cacciucco, tegamaccio relies exclusively on freshwater fish—commonly perch, tench, pike, and carp—caught from the lake itself. The dish takes its name from the "tegame," a shallow earthenware or metal pan in which it is slowly cooked. Key ingredients include a soffritto of garlic, onion, and occasionally hot pepper, fresh tomatoes or tomato passata, a splash of white wine, and a generous amount of extra-virgin olive oil. The fish are typically left on the bone to deepen the broth, and a slice of toasted bread is often placed in the bowl before the soup is ladled over it.

What distinguishes a great tegamaccio is the clarity of the broth and the freshness of the fish. According to *Sentieri Golosi*, a venue that highlights the dish at **Pesce d’Oro** in Chiusi, Italia, the ideal version avoids overwhelming the delicate lake fish with too much tomato or spice, allowing the natural sweetness of perch and tench to shine. The texture should be slightly brothy but not watery, and the fish must be cooked just until tender to avoid falling apart.

Regional variations are subtle. Around Lake Trasimeno, some cooks add a pinch of saffron or a handful of fresh herbs like parsley and sage. Coastal versions of tegamaccio, though less common, might incorporate eel or catfish and a splash of vinegar for brightness. Pesce d’Oro’s interpretation, as noted by *Sentieri Golosi*, is considered a benchmark for the classic Umbrian style.