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Food and wine itineraries in Comacchio
Therefore, you cannot leave this wonderful town, where land and water have always lived together, without having tasted its majesty, the eel. This particular fish finds its own natural habitat in the valleys of Comacchio.
It is still captured today using the ancient trap of the worker, an intricate system of barriers and mobile grids made in wood and cane in the shape of an arrow, placed near the entrance of the canals that connect the valleys to the sea.
It is still captured today using the ancient trap of the worker, an intricate system of barriers and mobile grids made in wood and cane in the shape of an arrow, placed near the entrance of the canals that connect the valleys to the sea.
For several centuries the eel has been the main economic resource of the Comacchio area and is still sold fresh to be cooked in forty-eight different recipes! Among the main ones we remember the marinade, the grilled and the stewed ones.
Each of these recipes is linked to a particular period of the year. The marinated eel is a traditional product of Comacchio and has been also included in the list of Slow Food Presidia. It is possible to admire this special preparation during one of our excursions inside the fascinating Manifattura dei Marinati.
Each of these recipes is linked to a particular period of the year. The marinated eel is a traditional product of Comacchio and has been also included in the list of Slow Food Presidia. It is possible to admire this special preparation during one of our excursions inside the fascinating Manifattura dei Marinati.
The catch of the day
All the traditional dishes are carefully prepared respecting the traditional recipes, and it is rare to find menus without fresh fish coming from the characteristic boats moored in Porto Garibaldi or from the traditional fishermen's huts: mussels, clams and cuttlefish enrich unique and delicious dishes.
These are the main ingredients of a delicious first course which is seafood risotto. This recipe is an authentic delicacy for all fish lovers, who want to indulge in a first course with an intense and delicious taste.
Sweet on the table
But Comacchio also knows how… be sweet! Very appreciated by children are the famous Topini d’Ognissanti, biscuits made with the dough of the donut and made even more delicious with lots of chocolate chips.
This sweet dish is prepared only for the 1st and 2nd of November and is linked to an ancient legend of the place that tells that once upon a time mice invaded the cemetery but then, thanks to the prayers addressed to our Lady, they suddenly disappeared after a short while.
