With the arrival of autumn, when the days shorten and the air turns cooler, marinated eel emerges as a symbol of the culinary tradition of Emilia Romagna. This fish-based second course, rich in personality, presents a tender texture and a bold flavor, enhanced by white wine vinegar and sage, intertwining in perfect balance. The preparation of eel requires a certain skill: it is essential to clean it carefully, removing its natural sliminess, and to open it with a sharp knife to extract the backbone and entrails, an operation that reflects care and respect for the ingredients. Native to freshwater and brackish areas, eel has always been appreciated in this region, where it is prepared in many variations, from the simplest to the most elaborate. In some localities, it is customary to smoke it or cook it in a stew, but marination represents one of the most traditional techniques, allowing the fish to be preserved and its flavor to be enhanced. This dish is often served during family dinners or special occasions, accompanied by homemade bread and a good white wine, ideal for balancing the richness of the fish. Marinated eel is perfect for an autumn table, where intense flavors and culinary traditions blend, creating an unforgettable tasting experience.

Clean the eels well with a cotton cloth to remove their natural sliminess, then secure the head of each to a nail previously driven into the cutting board. Using a sharp and well-honed knife, open them lengthwise, removing the backbone and entrails, and wash them thoroughly, being careful to scrape away all the blood. Cut them into pieces about eight cm long, roughly dry them, coat them well in flour, salt them, and fry them in plenty of hot oil, turning them several times until completely golden. Prepare a mixture separately with vinegar, sage leaves, and garlic, bring it to a boil, and pour it over the eels arranged in a dish, ensuring they are completely covered by the liquid. Return the dish to the heat and bring it to a boil again for just a few minutes. Once the eels have cooled down well, place them in airtight glass jars that have been rinsed with the same vinegar used for the marinade.