Anguila in speo – Eel on the spit

Anguila in speo – Eel on the spit

A traditional culinary specialty from Grado.

“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!

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G.I.T. P.IVA 01021090319   |   C.G.T. P.IVA 01112810310

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