The treasure of every land is the history of its products

Share on

Eel on a spit

Difficulty: Easy Doses: for 4 people

1 medium-sized eel,

300 g corn flour,

1/2 glass of extra virgin olive oil,


a few leaves of sage and laurel.


Eel, in the Friulian tradition, is the typical dish of Christmas Eve. The most common method of cooking was "cul stec" (on the spit) which consisted in impaling the eel with a barrel before placing it on the bricks placed on the embers. It could be cooked whole or cut into pieces that were alternated with leaves of sage and laurel.

In the area of Marano Lagunare and Grado the typical dish is called "Bisato in spèo".

This content is not public. Log in to see the recipe preparation.
To add a reviewLogin
No review found Sign in to leave e review
Linked products
Fish and shellfish

Sardòni in savôr


Bisato in spèo

Vegetable products

Blave di Mortean

Vegetable products

Friulian pearl white corn

Vegetable products

Polenta corn

Fish and shellfish

Salted sardines

Send us your recipe

To send a recipe you must be registered.

Login or register to upload your recipe