Regnoli produces universally acknowledged seafood masterpieces. It only uses fresh ingredients straight from the sea, and its recipe for eels dates back many centuries. It is a typical product of the Po valley plains in north-eastern Italy, where Regnoli has its production plants. It is largely a seasonal product, as the eels are caught during the first dark moon in October, when the eels stop eating and the flesh becomes firm, and the colour of the skin turns from light brown to silver. The eel is processed fresh, and is fried and divided into three pieces before being marinated in vi negar. A delicacy handed down through the centuries which appeals to the most refined palates.
Eels and fried seafood (150)