Anguilla di Comacchio con Sesamo, Melannurca e Shitake

Anguilla di Comacchio con Sesamo, Melannurca e Shitake is a contemporary Italian dish that pairs the prized eel from the Comacchio valleys with a trio of bold, complementary flavors. The dish’s origin lies in the centuries-old tradition of eel fishing in the Po Delta, where the fatty, tender fish has been a staple. In this modern interpretation, the eel is typically grilled or roasted to achieve a crisp skin, then finished with toasted sesame seeds for nuttiness, sautéed shiitake mushrooms for earthy depth, and a sauce or garnish made from Melannurca, a prized Campanian apple known for its intense sweetness and slight acidity.

A great version of this dish is distinguished by the quality and balance of its components. The eel must be impeccably fresh, with a clean, briny flavor and a texture that is both firm and meltingly tender. The sesame should be lightly toasted to release its aroma without becoming bitter, while the shiitake are best when caramelized to concentrate their umami. The Melannurca apple is key: it should be cooked down to a compote or used as a fresh, tart sliver to cut the richness of the eel. The dish is a study in contrasts—sweet, savory, nutty, and earthy—allowing each element to shine.

Regional variations may see the eel replaced with other freshwater fish or the shiitake swapped for local wild mushrooms. In Cesenatico, Italy, the dish is notably served at **Ancora**, where it has been praised by the guide *Habemus Fame* for its refined execution and respect for local ingredients.