Traditional Marinated Comacchio Valleys Eel

Slow Food Presidium

Italy

Emilia Romagna

Fish, sea food and fish products

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Traditional Marinated Comacchio Valleys Eel

The Po Delta has been home to eel-marinating factories for centuries. The most important processing center was the Manifattura dei Marinati in Comacchio. The adult eels were caught in barriers called lavorieri, positioned near the outlets to the sea. They were transported to the factory in boats called marotte, which had special systems for changing the water to keep the eels alive.
At the factory the eels were selected, cut, threaded onto iron skewers and cooked over a wooden fire with a dozen fireplaces. Given the very limited fishing period, it was traditional to marinate them in vinegar so that they could keep for longer.

Season

Eels are caught from October to December and are marinated only in winter. Preserved eels kept throughout the year

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The Emilia-Romagna Po Delta Park has renovated the old fire room in the Manifattura dei Marinati. Here, mature wild eels from the valley are processed following traditional techniques. The classic marinade is made from white wine vinegar, Cervia sea salt, water and bay leaves.

Production area
Comacchio Valleys, Po Delta Regional Park, Ferrara and Ravenna Provinces

Presidium supported by
Emilia-Romagna Regional Authority, Emilia-Romagna Po Delta Regional Park
Eel processing is carried out by Work And Services social cooperative society at the
Manifattura dei Marinati
Via Mazzini, 200
Comacchio (Fe)
Tel. 0533 81742

For information and orders
Tel. 331 8510948
marinatidicomacchio@gmail.com

The Manifattura dei Marinati is the place - renovated by the Park with great respect for the original architectural lines - where the fish caught in the Comacchio valleys is processed. During the autumn period it is possible to see the entire processing cycle of anchovies, aquadella and especially eels, the preparation of which is carried out in the large Sala Fuochi with four main phases: cutting, skewering, cooking and packaging. In the upper room, videos are projected showing how the town and surrounding area looked in the past and recounting life in the Comacchio valleys.
For further information: manifatturadeimarinati@parcodeltapo.it
or consult the park website www.parcodeltapo.it/er.

Presidium coordinator
Luigi Tomasi
giuliamenegatti@parcodeltapo.it

Slow Food Coordinator
Francesco Martina
Tel.+39 347 3205273
frmartina@inwind.it



The Emilia-Romagna Po Delta Park has renovated the old fire room in the Manifattura dei Marinati. Here, mature wild eels from the valley are processed following traditional techniques. The classic marinade is made from white wine vinegar, Cervia sea salt, water and bay leaves.

Production area
Comacchio Valleys, Po Delta Regional Park, Ferrara and Ravenna Provinces

Presidium supported by
Emilia-Romagna Regional Authority, Emilia-Romagna Po Delta Regional Park
Eel processing is carried out by Work And Services social cooperative society at the
Manifattura dei Marinati
Via Mazzini, 200
Comacchio (Fe)
Tel. 0533 81742

For information and orders
Tel. 331 8510948
marinatidicomacchio@gmail.com

The Manifattura dei Marinati is the place - renovated by the Park with great respect for the original architectural lines - where the fish caught in the Comacchio valleys is processed. During the autumn period it is possible to see the entire processing cycle of anchovies, aquadella and especially eels, the preparation of which is carried out in the large Sala Fuochi with four main phases: cutting, skewering, cooking and packaging. In the upper room, videos are projected showing how the town and surrounding area looked in the past and recounting life in the Comacchio valleys.
For further information: manifatturadeimarinati@parcodeltapo.it
or consult the park website www.parcodeltapo.it/er.

Presidium coordinator
Luigi Tomasi
giuliamenegatti@parcodeltapo.it

Slow Food Coordinator
Francesco Martina
Tel.+39 347 3205273
frmartina@inwind.it



Territory

StateItaly
RegionEmilia Romagna