We Love Our Smokery

We love using our outdoor smokery, especially for the freshly caught trout from nearby Valnerina. After cleaning and marinating for 24 hours, the chef expertly fillets the fish before they are smoked. Using wood from Reschio’s forests, great plumes of smoke begin the process before the smokery is sealed. During the curing, the fish take on a rich golden hue.

Smoked fish is a healthy food, full of protein, omega fatty acids, and other essential nutrients. Its delicate flavour is a real treat, especially with a twist of our homegrown
lemons.

Depending on the fisherman’s catch, smoked trout is often served at our lavish Sunday brunch at Ristorante Alle Scuderie, where it is frequently mistaken for salmon, which is never served at Reschio. We love our Umbrian fish, flawlessly smoked.