Riso all'Uccelletto con Anguilla Affumicata e Pomodoro Fermentato

Riso all'Uccelletto con Anguilla Affumicata e Pomodoro Fermentato is a contemporary Italian dish that reinterprets a classic Tuscan contorno. The traditional "riso all'uccelletto" (literally "rice in the style of a little bird") is a humble preparation of rice cooked with sage, garlic, and cannellini beans, so named because the beans were often cooked with the same aromatics used for small game birds. This modern version, found at the restaurant Une in Capodacqua, Italy, elevates the rustic original by pairing the sage-and-bean-infused rice with smoked eel and fermented tomato, introducing a layer of umami and acidity.

Key ingredients include carnaroli or vialone nano rice, cannellini beans, fresh sage, garlic, extra-virgin olive oil, smoked eel, and fermented tomatoes. A great version balances the creamy, earthy rice and beans with the intense, briny smokiness of the eel, while the fermented tomato provides a bright, tangy counterpoint that cuts through the richness. The dish is distinguished by its textural contrast—tender beans and al dente rice against the firm, silky eel—and by the depth of flavor achieved through fermentation and smoking.

Regional variations are rare, as this is a chef-driven interpretation rather than a widespread tradition. Une, a venue highlighted by the guide *Where The Foodies Go*, has become known for this dish, which exemplifies the modern Italian tendency to honor peasant roots while incorporating refined techniques and bold, preserved ingredients.