Products derived from fish, shellfish and crustaceans, and special farm techniques of the same;
1. Product name:
2. Other names:
3. Short description:
Anguilla sfumata has a red colour, spicy flavour and pungent odour. It’s sold in 60g pieces.
4. Production area:
Municipality of Orbetello, province of Grosseto.
5. Production status:
r disappeared r at risk r active
6. Production process:
The handpicked eel is cleaned, gutted and rinsed. It’s then marinated in salt and vinegar and after being drained, dressed in a spicy salt called “ascio”, made from boiling white vinegar or wine vinegar in water with chilli, crushed garlic, pepper and rosemary. The eel is then packaged in vacuum-packed bags.
7. Materials, equipment and premises used for production:
s Cutting utensils
s Tools for smoking
s Cold room for storage
8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
The product owes its traditional character to its origins and the unique raw ingredients and method. The combination of ingredients and smoking method give the product a unique flavour.
Anguilla sfumata, together with other fish products from the Orbetello Lagoon, is made by one cooperative. Production quantity is around 90 tonnes a year. Sales are both retail and wholesale. Inside the cooperative is a restaurant where you can try traditional fish products from Orbetello Lagoon. The cooperative also has a shop that supplies retail customers. The production of anguilla sfumata depends entirely on fishing activities. This is why it’s difficult to talk about production potential. Fish products from the Orbetello Lagoon have starred in numerous initiatives including Fieragricola, Salone del Gusto in Torino and Mia in Rimini.