The story of La Trota begins between the water and the greenery of the Santa Susanna spring where, in the 1960s, Emilio and Rolanda Serva decided to open a Trattoria on the river bank.
Rolanda cooked her home made pasta in the cauldron on the fireplace, Emilio grilled trout and local meats.
Family and territory. These are the pillars that have always characterized us.
In the eighties Sandro and Maurizio, self-taught born and raised in the restaurant, take the reins of the family restaurant and begin a path of growth and research, with a fresh water menu, focused on fish such as eel, trout, perch and carp. A path that will lead La Trota to become a reference point for lake cuisine in Italy and beyond.