Anguilla Marinata Tradizionale delle Valli di Comacchio
Traditional Marinated Comacchio Valleys Eel
The Po delta has marinated eel for centuries, and the great works were the Manifattura dei Marinati at Comacchio. Because the fishing window is so short, marinating in vinegar was how the catch was made to last.
Designation
- Certification
- Slow Food Presidium
- Category
- Fresh fish, molluscs and crustaceans
Where it is made
Comacchio Valleys, Po Delta Regional Park, Ferrara and Ravenna Provinces
How it is made
Adult eels were taken at lavorieri, barrier traps set near the outlets to the sea, and carried to the works in marotte, boats rigged to change their water and keep the fish alive. There they were sorted, cut, threaded on iron skewers and roasted over wood at a dozen hearths. Caught October to December and marinated only in winter; the jars then keep the year.