Comacchio Eel

The taste of the sea

Strong flavors, those of the Delta, flavors that come from the intense, millennial coexistence between land and water, between dry and wet, between people and the sea.

In the Comacchio valleys the eel finds its natural habitat that allows it to live and reproduce. Taking advantage of the influence of the tides on the eels' instinctive movement, ancient fishing techniques such as the simple and ingenious lavoriero, an intricate catching system consisting of communicating chambers, are still used today. There are forty-eight different eel dishes, ranging from the very delicate risotto to the grill on which the eel releases all its intense aroma that makes it a gastronomic ritual impossible to resist.

The ancient method of eel processing has been restored inside the renovated premises of the Manifattura dei Marinati in downtown Comacchio.

Rurality, light and warmth

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