Comacchio Eel

HISTORY
For the lowland of Ferrara, and in particular for Comacchio, the eel represents not only a tasty key ingredient in the local cuisine, but it is also an important economic and social factor, since in this vast landscape of wetlands, nowadays reduced by massive remediation works, the eel has found its hold centuries ago. In this moist environment, once considered hostile by the people who live there, the eel has become the main source of income, able to create economic development and wealth. Fought over by eel farmers and harpooners, defended by strong environmental changes, eels are still caught according to ancient techniques that exploit autumn tides and the natural appeal that they have on mature eels.

CHARACTERISTICS
From craftmade processings done with long skewers put to roast in front of enormous fireplaces, we moved today to an industrial processing that includes techniques suitable for the wide eel market where fish is intended. The eel remains a typical specialty of Comacchio, to be enjoyed in countless ways, especially during Christmas holidays: a delicate risotto, a “bec d'asan” (donkey beak) eel soup combined with grilled polenta. Among the 48 different eel dishes of the region, there are even highly sophisticated solutions, like sweet and sour eel chops, all worthy of nouvelle cuisine.


AREA
Comacchio (FE)
FOLLOW THE TASTE!
Come to taste it at the Eel Festival, in Comacchio (FE) from October 2 to 10.