1. Most restaurant serve the local specialities: little white beans, fish dishes or tegamaccio accompanied by local wine.

2. Trasimeno fish soup INGREDIENTS Eel Thread (persico reale) Tomato sauce Tomato paste ( 2 spoons) Garlic Chilli Parsley Oil White wine

3. Method Cut the eel in small pieces. Boil it in water with laurel, vinigar(1 spoon), salt and 1 onion for a few minutes. Fry in a crock heat, oil, cut parsley, garlic and chili. Add white wine. Add tomato sauce and tomatoe paste After 10 minutes add eel and cook for 30 minutes Add perch fillets Add salt and pepper Cook for 30 minutes (don't mix, but shake the heat) Serve hot with toasted bread.

4. Class III A Students: Nika Kristiana Renzetti Giada