This extremely tasty fish is commonly known as the “queen”. It can be cooked in various ways but the area’s most traditional way of serving carp is in pork roast, which brings out its flavour, making it particularly aromatic. According to the traditional recipe, the “queen” is stuffed with a mixture of lard, parsley and onion, fennel, salt, pepper and lemon. All of this is served hot with an abundant scattering of rosemary sprigs.
A robust, slender body, flat on the sides and covered with large scales. A brown back with golden and copper sides, a yellowish belly with pelvic fins and a reddish anal fin. The average weight is 5 Kg, with a length that ranges from 50 to 60 cm. Excellent, tasty meat.