Lake fish stew (tegamaccio) with river crayfish, served in a terracotta pot with slices of bread, on a wooden table.
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The eel, king of the waters of Lake Trasimeno

The eel from Lake Trasimeno is a fish with prized flesh, known for its intense and unmistakable flavour. This snake-like fish, which thrives in the lake’s freshwater, has long been a fundamental resource for local communities. Eel fishing, carried out using traditional techniques, is an art that requires patience and a deep knowledge of the lake.

History and tradition

Eel has always played a central role in the diet of the inhabitants of Lake Trasimeno. It is highly likely that the Etruscans already fished for it, appreciating its rich and flavoursome flesh. In the Middle Ages, eel was considered a delicacy, often served at feasts and important celebrations. Today, eel fishing is regulated to preserve the species, yet it remains a valued and cherished tradition.

A dish of stewed eel in a tomato sauce, served in a terracotta bowl with toasted bread.

Trasimeno eel - Photo Credits: Albergo Ristorante da Settimio

Eel and lake fish on a decorated plate, with onions and tomato sauce, on a rustic wooden table.

Trasimeno eel

A scenic view of Lake Trasimeno at sunset, with clouds reflecting on the calm water and mountains in the background.

Lake Trasimeno

Golden sunset over Lake Trasimeno, with a bare tree in the foreground and the silhouette of a person on the shore.
Hanging fishing nets frame Lake Trasimeno at sunset, with moored boats and an island in the background.
A wooden pier extends over Lake Trasimeno, with moored boats and a fisherman in a red apron at the center of the scene.

Photo Credits: Bleve Federica

In local cuisine

The eel from Lake Trasimeno can be prepared in various ways. All preparations are characterised by a bold and enveloping flavour. One of the most traditional recipes is grilled eel, where the fish is slowly cooked over a bed of lake reeds, acquiring a smoky aroma and a unique taste. Another typical dish is stewed eel, cooked with tomatoes, garlic, chilli and aromatic herbs, which enhance its richness without overpowering its flavour.

For an authentic experience, try eel during one of the local festivals, such as the Sagra del Pesce in Borghetto di Tuoro, where lake fishermen prepare traditional dishes that celebrate this extraordinary fish.

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