Bisato in speo

Bisato in speo is a traditional dish from Grado, featuring eel (bisato) that is skewered and grilled, a technique known as "in speo" in local dialect. It has been a staple for centuries in the area of Marano Lagoon. The eel is typically marinated in a mix of vinegar, garlic, rosemary, and bay leaves, giving it a fragrant and slightly tangy flavor.

After marinating, the eel is skewered and slowly cooked over an open flame or hot coals, which adds a smoky element to its rich, oily flesh. The slow cooking process helps to make the meat tender and flavorful, while the marinade highlights the natural taste of the eel.

Traditionally served as a main dish, Bisato in speo captures the essence of lagoon cooking and is often enjoyed with polenta, another staple of Venetian cuisine.