Anguilla Marinata Selvatica SLOW FOOD Traditional of Comacchio Valleys
Anguilla Marinata Selvatica SLOW FOOD Traditional of Comacchio Valleys
Anguilla Marinata Selvatica SLOW FOOD Traditional of Comacchio Valleys
Anguilla Marinata Selvatica SLOW FOOD Traditional of Comacchio Valleys
Anguilla Marinata Selvatica SLOW FOOD Traditional of Comacchio Valleys
Anguilla Marinata Selvatica SLOW FOOD Traditional of Comacchio Valleys
Anguilla Marinata Selvatica SLOW FOOD Traditional of Comacchio Valleys
Anguilla Marinata Selvatica SLOW FOOD Traditional of Comacchio Valleys

Anguilla Marinata Selvatica SLOW FOOD Traditional of Comacchio Valleys

Regular price $65.00
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The Manifattura dei Marinati produces the only eels in Comacchio that are a Slow Food Presidium: certified wild eels, cooked by hand according to an ancient discipline of the Republic of Venice, of which there are written traces since 1500.

The wild eel of Comacchio, a Slow Food presidium, is a real gem of Emilian gastronomic heritage. Fished directly in the Po Delta Valley during the autumn season when this fish migrates to the protected area, it is then processed and cooked as it was done in the 1600s, according to the Comacchio method. Once it has been washed and selected, it is cut into pieces and threaded onto skewers which are then cooked in the ancient wooden fireplaces of the Manifattura di Comacchio. The eel is then canned and immersed in the typical brine of wine vinegar, salt and laurel. Its taste is strong and incomparable, to be eaten simply with bread or as the protagonist of delicious innovative recipes.

Product name: Marinated Eel
Ingredients: wild eel (Anguilla anguilla), white wine vinegar (contains sulphites), Cervia whole sea salt, bay leaf.
Quantity: 550 g
Origin: Italy
Packaging: aluminum can and cardboard box
Storage: store in a cool, dry place; once opened, store in the refrigerator until the expiration date.

Eel fishing
Fishing for wild eels in the Comacchio Valleys
Every year in the late autumn, when there is a concomitance of 3 conditions: moonlight, bora wind and high tide, the Vallanti open the locks and let the salt water of the sea enter the valley. The sexually mature eels are instinctively pushed towards the sea to begin the crossing that will take them to the Sargasso Sea where they will deposit their eggs before dying. The fishermen of Valle at this time begin the seasonal fishing through the lavoriero, an ingenious tool built in ancient times in marsh cane, which through its arrow-shaped conformation captures part of the eels coming out and at the same time ensures the release of a part, which can reach the Sargasso Sea and ensure the preservation of the species. An ancient method, of our fathers, born not only to guarantee an abundant fishing today, but also to guarantee the reproduction of the species and therefore also the fishing of the next season. 

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