Anguilla alla Brace con Erbette di Campo e Ristretto di Pesce di Lago

The dish originates from the Lombardy region of Italy, specifically the lake country around Bergamo, where freshwater eel has been a staple for centuries. Anguilla alla Brace con Erbette di Campo e Ristretto di Pesce di Lago is a refined interpretation of traditional grilled eel, elevated by foraged wild herbs and an intensely concentrated lake-fish reduction. The eel is butterflied and grilled over embers until the skin is crisp and smoky, while the flesh remains moist and rich. The "ristretto" is a slow-simmered stock made from lake fish bones and trimmings, reduced to a syrupy, umami-packed glaze that echoes the eel's natural depth. A great version balances the eel's fattiness with the bitterness of wild herbs such as dandelion, chicory, and sorrel, foraged from the alpine foothills. At La Cucina in Bergamo, the dish is served as a tribute to local fishing traditions, with chef Habemus Fame emphasizing the importance of sourcing eels from the clean waters of Lake Iseo or Lake Garda. Regional variations may include the addition of polenta or a splash of aged balsamic from nearby Modena, but the core remains the same: a celebration of lake-to-table simplicity. The dish is best enjoyed with a crisp, mineral-driven white wine from the Franciacorta region, which cuts through the richness and echoes the herbal notes.