The product
Traditional marinated eel from Comacchio
Wild eel in tinplatetin of 550 g, caught and processed in Comacchio Valleys
Code:
95803
Country of origin:
Italy - Emilia Romagna
Weight:
550 g (200 g drained weight)
Minimum order:
1 piece
| Description | Wild eel (Anguilla anguilla) caught and processed in Comacchio Valleys: eel are threaded into iron skewers and cooked on wood fire, then marinated in vinegar |
|---|---|
| Appearance | Slices (called "morelli") of eel with white and compact flesh; the fishbone is present, to be removed |
| Taste | Sweet and soluble, compact, with a pleasant scent of vinegar and laurel |
| Curiosity | The fish specialty of Comacchio is Anguilla (Anguilla anguilla) and the method of preserving the local tradition is marinating in vinegar. In 'Manifattura dei Marinati' are produced the Comacchio eels Slow Food Presidium: certified wild eels, cooked manually according to an ancient disciplinary of which there are traces written since 1700 |
| Our selection | At the factory the eels are selected, cut, threaded onto iron skewers and cooked over a wooden fire with fireplaces; due to the limited fishing period, it was traditional to marinate them in vinegar so that they could keep for longer |
| Suggestions | Da provare in abbinamento a un contorno dalle note dolciastre come la cipolla rossa caramellata o il radicchio rosso di Treviso per bilanciare le note acetiche dell'anguilla; ottimo anche l'abbinamento con gli agrumi per compensare la grassezza della carne, deliziosa con una maionese aromatizzata al bergamotto |
| Ingredients | Wild EEL (Anguilla anguilla), white WINE vinegar, whole sea salt of Cervia |
|---|---|
| Allergens in ingredients | Fish and products thereof, Sulphur dioxide and sulphites > 10 |
| Production Method | Fished with fishing work |
| Weight | 550 g (200 g drained weight) |
| Packaging | Packaged in tinplate tin |
| Storage Conditions (packaged products) | Store at a temperature between +4 +6 ° C |
| Instructions for use | Once opened keep the product covered by the government liquid and consume within 14 days |
| Country of origin of the primary ingredient | Brackish nature reserve - Comacchio area |
| Nutrition Declaration | Energy: 921 kJ / 222 kcal Fat: 17 g of which saturates: 6,4 g Carbohydrate: 0,2 g of which sugars: 0 g Protein: 17 g Salt: 2,7 g Typical value per 100 g |
The producer
I Marinati di Comacchio - Comacchio (FE) - Emilia Romagna
Why we chose them
The Po river Delta has been home to eel-marinating factories for centuries. The most important processing centre was the 'Manifattura dei Marinati'
in Comacchio, founded in 1905. The word "Manifattura" describes a factory where hundreds of people were employed, but the job was still hand
craft, not yet industrialised. Manifattura dei Marinati is now used both as a museum and as a historical fish processing plant. Comacchio Valleys is a
natural area protected by the Po river Delta Regional Park. Here only adult wild eels from the valley are caught and then processed with traditional
techniques. The eels are caught in barriers called "lavorieri", positioned near the outlets to the sea. They are then transported to the factory in boats
called "marotte", with special systems for changing the water to keep the eels alive. The tradition of processing wild eel in Comacchio Valleys was
almost lost: Work and Services Cooperative with the Po Delta Park, managed to restart the processing cycle of the wild eels, that is today a Slow
Food Presidium. Love for the land, heritage, passion, but also social commitment: the productive activity of the Cooperative is aimed at the inclusion
in the world of work of people with disabilities and social fragility
From the same producer
