Anguilla del Trasimeno
Famous and refined, eels were a delicious dish of medieval cuisine that has accompanied Umbrian tables ever since. Its precious and tasty meat is excellent both freshly cooked and smoked
The long, snake-like body of the Trasimeno eel can take on various colours, ranging from brownish green, brownish grey or black on the dorsal surface, to yellowish-white on the belly.
Male eels are 35-50 cm in length, while the females can be as long as 100-150 cm. The best time to catch the eels is in summer or autumn. The rich, flavourful flesh is excellent either freshly-cooked or smoked. It can be spit-roasted, grilled or stewed, but in Umbria one of the preferred ways to serve eel is "tegamaccio", when it is cooked with extra-virgin olive oil, tomato sauce, white wine and aromatic herbs.