Good Up Convert Surround Sound Receiver

Anguilla marinata di Comacchio

enclosed in the Po, the Rhine and the Adriatic, the Valli di Comacchio, a wetland is important from an ecological standpoint, but also a unique example integration between the natural and human activity. From time immemorial, in fact, here are fishing and farming extensive number of valuable fish species: eels, sea bass, shrimp valley. In particular, the eel, snake-shaped fish that reproduce in the Sargasso Sea, but makes the life cycle (7-10 years) in inland waters, it was important for the local economy. When sexually mature eels feel the urge to migrate to the sea to breed, are caught using lavorieri, dams located near the openings of the valleys to the sea and in the internal channels, designed to capture adult fish at the time of their migrations, while allowing the entry of new specimens in the valley. The eels, which come alive in the market, may essere consumate fresche seguendo le innumerevoli ricette tradizionali, ma, data la concentrazione della stagione di pesca in un periodo molto limitato (prevalentemente da novembre a gennaio), è tradizionale marinarle in aceto per conservarle. Le anguille cotte allo spiedo sono poste in recipienti di legno, detti zangolini, insieme alla salamoia. Il segreto sta nella cottura e nella materia prima: l’anguilla selvatica di valle. Importante anche la composizione della salamoia: la ricetta classica prevede l’amalgama, in ogni litro di aceto di vino bianco, di circa 70 grammi di sale marino di Cervia e un bicchiere d’acqua. Infine si aggiunge una foglia d’alloro. The eel worked so keeps its organoleptic characteristics for several months, once it was eaten at Easter. The Presidio The presence of factories in the Delta for the marinade of eels is secular. The most important center of this work was to Comacchio, in the Manufacture of the Navy. The adult eels live arrival at place of work placed upon Marotte, closed vessels characterized by cracks that facilitated the replacement of water and, therefore, the survival of fish (Marotte convoys reached the Italian markets, coming up in Naples). The plant eels were selected, cut, skewered and cooked in iron schiodoni front of the fire-burning fireplaces twelve. Until recently, the catch of the Valleys was sold fresh or processed outside the area. The Parco del Delta del Po Emilia-Romagna, in collaboration with the municipality of Comacchio, has completed the recovery of the ancient Hall of the Fire of the Manufacture of marinated eel and now works in accordance with the most authentic traditional technology. Production Area: Valli di Comacchio in the Parco del Delta del Po Emilia-Romagna (province of Ferrara and Ravenna).

Seasonality eels are caught from October to December and are pickled only in winter. The tin can be kept throughout the year.