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The traditional procedure for marinated eel is divided into four main production stages. In the first stage, the eel’s head is cut off and its body divided in pieces and cut in order to place the fish easily on the spit. The second step consists in sticking a long spit into the eel, or part of it (morelli). Cooking is the most important step: the art of controlling fire and spit determines the success of the whole procedure. The cooked eel is then weighed and pickled (with vinegar, salt and water).
Thanks to this manufacturing procedure the eel retains its organoleptic characteristics for some months.
Parco del Delta del Po dell’Emilia – Romagna, in cooperation with the Municipality of Comacchio, has completed the restoration of the ancient “Fire Room” in Manifattura dei Marinati and now, thanks to the product specification of “Presidio di Slow Food”, marinated eels are produced according to the most genuine traditional techniques.
After letting the oil drip, the product can be used fot appetiser or hors d'oeuvre. “Vini di sabbia” (wine obtained from cultivation in sand) or sparkling red wine rich in acidity is an ideal combination for marinated eel.
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