Trota Marinata con Tzatziki, Mandorle, Cannella, Arancia e Infuso di Rabarbaro e Frutti Rossi

**Trota Marinata con Tzatziki, Mandorle, Cannella, Arancia e Infuso di Rabarbaro e Frutti Rossi**

The Trota Marinata con Tzatziki, Mandorle, Cannella, Arancia e Infuso di Rabarbaro e Frutti Rossi is a contemporary Italian dish that exemplifies the modern lake-cuisine movement emerging around Lake Trasimeno in Umbria. The dish features locally sourced trout, marinated to tenderize and infuse flavor, then paired with a creamy tzatziki sauce that provides a cool, tangy contrast. The combination of crunchy almonds, warm cinnamon, and bright orange zest adds layers of texture and aromatic complexity, while a vibrant infusion of rhubarb and red fruits introduces a tart, slightly sweet finish that balances the richness of the fish.

A great version of this dish is distinguished by the freshness and quality of the trout, which should be sustainably caught from Lake Trasimeno, and the balance of the marinade—neither overpowering the delicate fish nor being too subtle. The tzatziki must be thick and garlicky, the almonds toasted to a golden brown, and the rhubarb infusion should retain a natural tartness without becoming cloying.

This dish is notably served at **Il Molo** in Passignano sul Trasimeno, Italy, as highlighted by the food-discovery platform *Where The Foodies Go*. The restaurant is known for its innovative approach to traditional Umbrian ingredients, and this plate has become a signature item for diners seeking a refined taste of the lake region. While the dish is specific to this venue, variations across northern Italy might substitute the trout with other freshwater fish or adjust the fruit infusion seasonally, using berries or stone fruits depending on availability.