Seafood cuisine

Seafood cuisine is the gastronomic soul of Comacchio. A heritage built over the centuries thanks to the constant dialogue between the Adriatic Sea and the Valleys, which has given rise to an essential, intense and deeply identifiable culinary tradition.

Among the most famous specialties are marinated fish, the symbol of the town: sardines, anchovies, aquadelle, eels and anchovies are processed according to ancient techniques, in a perfect balance between sweetness and acidity. A knowledge guarded and recounted by the historic Manifattura dei Marinati, now a museum and a living place of memory, and celebrated every year during the Marinated Fish Festival in the heart of spring.

Another emblematic dish is guazzetto di pesce, a rich and fragrant soup that combines the local catch with tomatoes, herbs and slow cooking, capable of enhancing the quality of the raw materials. Present in typical restaurants in the area, guazzetto tells the story of everyday family cooking, made up of respect, simplicity and authentic taste.

The undisputed queen of the Comacchio table is theeel, protagonist of iconic recipes such as grilled or stewed eel. Its traditional fishing is an integral part of local culture and is celebrated every year with the historic Sagra dell'Anguilla, including events, tastings and markets.

Savor seafood cuisine at local restaurants or participate in a guided experience between tradition and taste.