Luccio In Salsa – Pike in Sauce

Pike in sauce – Pezzomn91 CC BY-SA 3.0

Pike in sauce is a fish dish prepared with pike, typical of the Mantuan cuisine.

The pike in a sauce of Marmirolo has acquired the status of “De.C.O.”. (Municipal denomination of origin


– A pike of a half kilo <br />
– a pickled green pepper <br />
– a pickled yellow pepper <br />
– 150 g. capers <br />
– 100 g. extravirgin olive oil <br />
– 3 salted anchovies <br />
– a handful of parsley <br />
– a glass of white wine vinegar <br />
– a glass of dry white wine <br />
– the zest and juice of one lemon <br />
– 4 bay leaves <br />
– a clove of garlic <br />
– one onion <br />
– one carrot <br />
– one stick of celery <br />
– salt and pepper to taste.

How to make the Luccio In Salsa – Pike in Sauce:

How to make the luccio in salsa: Simmer the pike in abundant water with the bay leaves, onion and carrot, vinegar, salt, and white wine; drain and leave to cool. Meanwhile, chop the capers, parsley, and peppers finely. Pour the extra-virgin oil into a pan and add the anchovies cleaned of salt and bones.

Fry the anchovies gently until soft, then add the chopped mixture and a little vinegar; add salt and pepper to taste and cook gently for about 10 minutes. In the meantime, remove the bones from the pike, cut it into pieces, arrange on a serving dish; grate the lemon zest over the fish, add the lemon juice; then add the hot sauce. Leave to rest for a few hours; serve the pike cold accompanied by hot slices of grilled polenta.

Wine recommended : Tocai dell’Alto Mincio; Monteulivi

Recipe proposed by Alessandra and Gaetano Martini

Regional recipe from Lombardy

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
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