the format

Travel with
The Lantern

Italy is a place rich in history, breathtaking landscapes, and delicious traditional recipes. For this reason, we've decided to tell and celebrate them all in a single format: the Travel with “The Lantern”. Accompanied by the Chef Federico Fusca, we've crisscrossed our country in search of unique curiosities, mysteries, and artistic and culinary traditions. What we found has made us fall even more in love with our beautiful Italy.

Episode 7

Comacchio

@federicofuscachef

Hi friends, here I am! The seventh episode of travel with “the lantern” welcome to Comacchio, a little jewel in the province of Ferrara! #viaggiconlalanterna #pastalalanterna #food #travel #traveltiktok #Comacchio #federicofusca

♬ Original sound - Federico Fusca

In a few minutes you will see...

  • Horses
  • Bridge
  • Eel
  • Channels
  • Porticoes
travel notes

The Story

We have now reached the end of our journey, and as our final stop, we decided to return to our region, and we went to Comacchio and in its valleys.

And what's better than a nice Horse ride to explore the typical nature of the place? Thanks to the handling of Club Village & Hotel Romea Beach At Lido delle Nazioni, we spent over an hour riding the white Camargue horses, crossing woodlands and the beach, encountering deer, admiring wood sculptures by local artist Enrico Menegatti, and enjoying a relaxing view of the waves.

Then we headed to Comacchio, known as Little Venice for the numerous channels which cross it. It is in fact built on 13 islets connected by often very picturesque bridges. Wandering through the streets of the centre, we were able to admire the architectural wonders, such as the TreppontiPalazzo Bellini or’Ospedale degli Infermi, home to the Ancient Delta Museum, but also the typical local boats, the batane.

The Trepponti bridge, or Pallotta bridge, at the time of its construction was a fortified gate for those entering from the sea along the navigable canal. Today, it is the symbol of the city, as well as a crossroads for the four canals that surround and cross it, known as Sant'Agostino, Borgo, San Pietro, and Salara.

All this beauty has made us hungry, so we stopped at one of the typical restaurants to taste the’Anguilla, queen of the Comacchio tables. And after tasting it, why not discover how it's prepared? Crossing the beautiful Cappuccini Loggia we approached the Marinade Manufacture, where they explained the entire process of producing marinated eels and we enjoyed a delicious tasting of eels, sardines and anchovies, paired with the local "sabbie" wines. What can we say, they'd be perfect with one of our first courses!

The journeys with “La Lanterna” end here, but our desire to discover new destinations and new recipes with traditional flavours will never leave us!!

People, scenery and activities

Discover where we've been

Romea Beach

Club Village & Hotel
Via Oasi 2
Lido delle Nazioni (Ferrara)

www.spiaggiaromea.it

Museum of the Ancient Delta

Ospedale degli Infermi, Agatopisto Street, 4
Comacchio (FE)

www.museodeltaantico.com

Capuchin Cloister

G. Mazzini Course, 192
Comacchio (FE)

Manifattura dei Marinati

200 Corso G. Mazzini
Comacchio (FE)

the photo story

The Backstage

the recipe inspired by the trip

Chef Fusca Recommends...

Wide tagliatelle with eel sauce
Ingredients
  • 400g wide tagliatelle
  • Salt and pepper to taste
  • Tuna 600 g
  • Olive oil to taste
  • 3 sprigs parsley
  • 1/2 Glass white wine
  • 1 Onion
  • 1 Bay leaf
  • 1 Chilli
  • Tomato passata 320g
  • 1 clove of garlic
Procedure
Thoroughly wash 600g of fresh, cleaned, and headless eel and cut it into pieces. Chop the onion with the garlic, sage, bay leaf, and 1 chilli pepper, and sauté everything in a pan over a low heat with the oil. Add the eel pieces and brown them for a few minutes.
Deglaze with white wine, let it evaporate completely, then pour the tomato passata into the pan and cook over low heat for about twenty minutes, seasoning with salt.
Remove the pieces of eel from the pan and place them on a plate. Remove the skin and bones, cut the flesh into cubes, return it to the pan with the sauce, add the chopped parsley, mix and simmer for a little longer.
Cook the tagliatelle in plenty of salted water, drain them al dente and toss with the previously prepared eel sauce and enjoy.
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