Polpette di Tinca e Patate con Maionese Affumicata

Polpette di Tinca e Patate con Maionese Affumicata is a specialty of Lake Trasimeno in Umbria, Italy. The dish features freshwater tench (tinca), a bony but flavorful fish traditionally fished from the lake, combined with mashed or finely chopped potatoes to form small croquettes or balls. These polpette are then fried or baked until golden and served with a smoked mayonnaise that adds a deep, aromatic counterpoint to the delicate fish. The dish is strongly associated with the lakeside town of Passignano sul Trasimeno, where it is presented at the restaurant Il Molo as part of the culinary itinerary Sentieri Golosi.

A great version hinges on the quality and treatment of the tench: the fish must be impeccably deboned and its natural sweetness preserved. The potato bind should be light enough to let the fish flavor dominate, not starchy or heavy. The smoked mayonnaise—often made in-house with a subtle cold-smoked oil or smoked salt—should lift rather than overwhelm. Regional variations are limited, as tench is not widely available elsewhere. Some cooks substitute other freshwater fish like perch or carp, or add herbs such as parsley or lemon zest to the polpette. The dish remains a celebration of the lake’s traditional catch, prepared with modern refinement at Il Molo, as noted by Sentieri Golosi.