Fish and seafood

Scapece di Lesina

Scapece di Lesina: lagoon eel in a sweet-sour dressing of mint and garlic

Hand-picked eels from the Lesina lagoon are either floured and fried in pieces or roasted whole, then laid in glass jars under vinegar and extra virgin olive oil with mint and garlic. It is made from September to December, the lagoon's eel season. Tradition ties the recipe to Frederick II and the Liber de coquina, and it is a traditional agri-food product (PAT).

• Pieces 6-8 cm long, a pale yellow-brown colour and a firm texture
• Sweet and sour: vinegar seeps into the rich eel, while mint and garlic freshen it
• Eels from the brackish Lesina lagoon, inside the Gargano National Park

How to enjoy it. It is a finished dish: the pieces go straight from jar to table, dressing and all.

Production areas

Apulia

Season

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