Carp is a freshwater fish belonging to the Cyprinid family, which is also called 'lowland fish', because it lives in stagnant waters with muddy bottoms and dense vegetation. Originally from Asia, it was introduced in Europe by the Romans and then it reached a certain diffusion between 1300 and 1500. Today it is mainly bred.

There are four different species of carp which differ in scales. Its dimensions can in fact vary between 20 cm (with a weight of 300 g) and 1 m (with a weight of 25 kg). This fish has a slightly sweet flesh and often tastes of mud: for this reason it should be left to soak in water and vinegar for a few hours, often renewing the water, before cooking. Carp can be prepared fried, soaked, stewed and with beer.