Kebab di Anguilla alla Brace

Kebab di Anguilla alla Brace is a grilled eel dish originating from the Lombardy region of Italy, where freshwater eels from the region’s lakes and rivers are traditionally prepared over an open flame. The name translates to “grilled eel kebab,” and the dish consists of eel fillets cut into chunks, marinated in olive oil, garlic, lemon, and herbs such as rosemary or sage, then skewered and cooked over hot coals. The preparation mirrors classic Italian *anguilla alla brace*, but the use of a kebab skewer and the specific seasoning set it apart.

A great version of Kebab di Anguilla alla Brace is distinguished by the quality of the eel itself—fresh, tender, and with a clean, mild flavor—and by the char from the grill, which should impart a light smokiness without drying out the fish. The marinade must be balanced, subtly enhancing the eel’s natural richness. Chef Secondo Luca at Olio in Saronno, Italia, is credited with perfecting this interpretation, offering it as a signature dish that highlights the local ingredient. According to Luca, the key is to cook the eel over a low, even heat so that the skin crisps while the flesh remains moist.

Regional variations exist across northern Italy. In Veneto, eel is often marinated with vinegar and bay leaves before grilling, while in Emilia-Romagna it may be cooked with balsamic glaze. Some coastal adaptations use sea eel, but the Lombard version remains tied to freshwater sources. The dish reflects Italy’s tradition of grilling freshwater fish on skewers, blending simplicity with bold, earthy flavors.