Eel alla cacciatora: a dish that tastes like the lake, memories, and home

There’s a scent that fills the kitchen and instantly brings us back to festive days, winter lunches, and lively conversations shared over a glass of red wine. It’s the scent of eel alla cacciatora — an old recipe, typical of our area, that has always had a special place here in Trevignano Romano.

At La Tavernetta, this dish is more than just food: it’s a tradition renewed with each serving. We carefully select the eel, cut it into generous pieces, and let it brown slowly with garlic and rosemary. Then comes the touch that truly sets it apart: a splash of vinegar, added just in time to release its aroma, and a pinch of patience — the kind you need to let flavors come together and tell their story.

This is a dish that speaks of our land, of the rustic and flavorful cuisine of the lake, and of the bold, honest taste that only comes from cooking with heart. And every time we prepare it, it feels like we’re sharing a story with those who try it for the first time.

🧄 Simple ingredients: eel, garlic, extra virgin olive oil, vinegar, rosemary, salt, and pepper.

🔥 Careful, slow, respectful preparation.

💛 The result? A deep, warming dish that carries the taste of identity.

If you’ve never tried it before, now’s the time.

And if you already know it… well, you know it calls you back every time you see it on the menu.

We’ll be waiting for you, with our anguilla alla cacciatora — full of heart, and full of home.

With love from

Trattoria La Tavernetta 🐟🍷