Anguilla allo spiedo means skewered eel, usually cooked over wood or charcoal. You’ll find it in almost anywhere in Sardinia, where it is a favorite festival dish, often taken off the skewer and put in a paper cone for consumption during the festival.
Anguille alla Marchigiana, as served in the Le Marche region, is eel stewed in tomato sauce.
Although eel are disappearing in Italy, this is one of my favorite dishes.
Author
James Martin
Categories
Secondi,
Street Food
Italian Name: Anguilla allo spiedo
English Name: Skewered, roasted eel
Course: Secondo piatto, main course
Where you're most likely to find it: Italy