Anguilla in umido, also known as Anguilla in ümid, is a traditional dish from the Emilia-Romagna region of Italy. It is a stew made with eel, a popular ingredient in the region due to its abundance in the Po River. This dish can be found in various towns and communes in Emilia-Romagna, including Comacchio, Ferrara, and Ravenna. It is often served in local trattorias and osterias, such as Trattoria La Rosa in Comacchio and Osteria del Gobbo in Ferrara.
To make Anguilla in umido, eel is first cleaned and cut into pieces, then sautéed with onions, garlic, and white wine. The stew is then simmered with tomatoes, parsley, and other herbs and spices until the eel is tender and the flavors have melded together. It is typically served with polenta or crusty bread to soak up the flavorful sauce.
Anguilla in umido has been recognized with the PAT (Traditional Agri-Food Product) designation, which certifies its traditional production methods and ties to the Emilia-Romagna region. The eel used in the dish must be locally sourced from the Po River, and the stew must be prepared according to Traditional Recipesss and techniques.
Sources:
– “Anguilla in umido” on www.emiliaromagnaturismo.it
– “Anguilla in umido” on www.italia.it