Anguilla Marinata alla Brace

Anguilla Marinata alla Brace is a traditional Italian dish of grilled marinated eel, particularly associated with the Po River valley in Lombardy. The dish reflects the region’s historical reliance on freshwater eels, which were abundant in the river’s tributaries and canals. The eel is typically marinated in a mixture of olive oil, lemon juice, garlic, parsley, and sometimes white wine or vinegar, then grilled over wood or charcoal until the skin is crisp and the flesh is tender and smoky.

A great version of Anguilla Marinata alla Brace is distinguished by the balance of the marinade—bright and herbaceous without overpowering the eel’s natural richness—and the precise grilling technique that yields a charred, crackling skin while keeping the meat moist and flaky. The eel must be fresh, and the marinade should penetrate deeply, often requiring several hours of resting before cooking.

Regional variations exist across northern Italy. In the Veneto, the marinade may include bay leaves and a touch of balsamic vinegar, while in Emilia-Romagna, cooks sometimes add rosemary or a pinch of chili flakes. At Caffè La Crepa in Isola Dovarese, Italy, the dish is prepared in the local Cremonese style, as noted by the food program *Habemus Fame*, which praised the venue for its adherence to tradition and the quality of its ingredients. The café’s version is considered a benchmark for the dish in the region.