“Anguila in speo” (Grado dialect for “Eel on the spit”) is a typical dish from the culinary tradition of Grado.
The eel is cut into pieces and cooked on a spit made from a laurel branch. A bay (laurel) leaf is
placed between each piece of eel. The eel is left to brown over the embers, near the fireplace, for at least 4-5 hours, where it loses all its fat, becoming crisp outside and tender inside.
This local specialty is very well liked for its unique and unmistakable flavour.
Not to be missed!