Comacchio Lagoon Eel

The Comacchio Lagoons and the timeless taste of the eel

In the heart of the Po Delta Park, the Comacchio Lagoons spread like a mosaic of water and light, where nature and history blend together in a unique landscape. Here, between the rushes, salt water mirrors and the calls of the herons, the eel has found its ideal habitat.

The lagoons offer the perfect environment for the eels to grow and develop, following the ancient rhythm of the tides. Fishing is still done following the ancient traditional techniques, handed down from one generation to the other. Among these techniques there is the lavoriero, a particular catching system, once made of wood and reeds, which uses the migration of fish and water movements.

The Comacchio eel is more than a product of the land: it is a symbol of identity and culture, celebrated every year with events that tell its thousand-year old history. In the kitchen it brings many recipes to life - 48 different dishes, from the risotto to the grilled eel, where it releases its intense and unmistakable aroma.

The Traditional Marinated Eel of the Comacchio Lagoons represents the most traditional way of processing lagoon fish and one of the historical products of Emilia Romagna.

The preparation method is appreciated in the Manifattura dei Marinati, in the city centre of Comacchio.
The Sala dei Fuochi has 12 big fireplaces where eel is still cooked over grills and marinated in vinegar, water and spices. The result has a strong, authentic and unmistakable flavour.

Marinated eels have been granted Slow Food status, recognising their importance for food bio-diversity.

Among the most famous recipes there is the Comacchio Eel Risotto, a delicate first course dish that ties together the flavours of the sea and the lagoon.