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Traditional Marinated Comacchio Valleys Eel

The first factories for producing marinated eels were established in the Po delta in the eighteenth century. Up until 1956, one company in Comacchio was still in operation and employed many workers. The eels were brought there live in wicker baskets - called bolaghe in local dialect - and were roasted in the factory's dozen fireplaces. The Presidium has helped recover this ancient product made by spit-roasting the eels and packing them in wood or tin vessels in brine - a mixture of water, Cervia sea salt, white wine vinegar and bay leaf. The secret to the flavor of the Marinated Comacchio Eel is in the quality of the "wild valley eels" themselves, and the oak wood coals.

Production area
Comacchio Valleys, Po Delta Regional Park, Ferrara and Ravenna Provinces
Seasonality: eels are caught from October to December and are marinated only in winter. Preserved eels kept throughout the year.


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In this section, we'll be celebrating all the men and women in our networks: fishermen and fisherwomen, fish farmers, cooks, consumers, journalists, educators, volunteers, convivium members and many more, who are all taking big or small steps towards producing and consuming fish responsibly.

To tell us your story, write to: slowfish@slowfood.com

 

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