Anguilla alla muranese is a traditional dish originating from the Venetian Laguna's island of Murano. The dish is made with a few simple ingredients – cleaned eels, vinegar, bay leaves, and salt. The eel is cut into pieces but the cuts don't go all the way through, like a small train.

It's rinsed in water and vinegar, coiled, and arranged on a bed of bay leaves before it's placed in a glass furnace, seasoned with salt, and topped with another layer of bay leaves. The dish is cooked in the furnace for an hour and then finished in the oven where it's baked for two more hours.