Products derived from fish, shellfish and crustaceans, and special farm techniques of the same.
1. Product name:
2. Other names:
3. Short description:
Anguilla scavecciata has a sweet and sour flavour, yellow colour and firm texture. It’s packaged in slices in jars.
4. Production area:
Municipality of Orbetello, province of Grosseto.
5. Production status:
r disappeared r at risk r active
6. Production process:
The handpicked eels are scrubbed, gutted and rinsed. They’re then fried and marinated in salt and vinegar. The finished product is dressed in a spicy sauce called “ascio”, which is made by boiling white wine or wine vinegar with water, chilli, crushed garlic, pepper and rosemary.
7. Materials, equipment and premises used for production:
s Cutting utensils
s Outdoor workplace
8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
Anguilla scavecciata owes its traditional character to its method and the diet the eels find in the Orbetello Lagoon. The combination of ingredients and preparation process give the product a unique flavour.
Anguilla scavecciata is only made by one cooperative at Orbetello Lagoon. It produces around 30kg a week. Unlike other fish products produced at Orbetello Lagoon, anguilla scavecciata is sold exclusively in the area. The cooperative is at maximum production levels as a lack of raw ingredients makes it impossible to satisfy foreign market demands.