Anguilla scavecciata

Products derived from fish, shellfish and crustaceans, and special farm techniques of the same.

1. Product name:
Anguilla scavecciata

2. Other names:
Anguilla marinata

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 Container
s Fryer
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.

9. Production:
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.

Product type
Preparations of fish, shellfish and special techniques of farming the same
Production area

Viene prodotta nel Comune di Orbetello, provincia di Grosseto.