The eel of Lake Trasimeo was so commonly found in the past that a traditional Umbrian dessert called the Torciglione is made in the form of an eel. It has a highly prized and flavourful meat that is delicious when served fresh or smoked. While it is preferable to roast it on a spit or on the grill, it is also wonderful stewed. Eel is the main ingredient in a dish known as “Tegamaccio”: a traditional dish made with a base of extra virgin olive oil, tomato sauce, white wine and aromatic herbs.
An elongated, snake-shaped body that is rounded in the front and compressed in the rear. Covered with small scales and abundant mucus. Exists in various colours: the back may be greenish-brown, brownish-grey or blackish; the belly is yellowish-white. The dimensions of the males vary from 35 to 50 cm, and females from 100 to 150 cm. Highly prized, fatty and flavourful meat.