Manifattura dei Marinati

The Pickling Factory collects the traditions and culture of Comacchio, a town which has always shared a special bond with the surrounding lagoons. In autumn you can visit the production cycle of anchovies, sandsmelts and especially eels, which are prepared in the Fire Room in four main steps: cutting, spitting, cooking and packaging.

The Fire Room – the building dates back to the beginning of the 20^th century. The great pavilion is characterized by twelve big fireplaces on the eastern side of the Room, built in five couples on a straight line, while the first and last chimneys are added to the first and last couple. Between every couple there is a niche.

The Calata – it was a landing stage where the raw materials that had to be processed were delivered. The fish caught in the Comacchio lagoons arrived here to be marinated: in the so-called “Calata” the fish was first selected according to its size.

The Vinegar Room – during the 19^th century, the pickling used to preserve fish was prepared in a tun with a tap, used for broaching. The mixture of vinegar, salt and water was emulsified with a small shovel and, when ready, used for marinating eels and small sandsmelts.

In the following century, the pickling was prepared in tuns and barrels with different shapes and capacities.

The Food Lab of the Pickling Factory is a Slow Food Presidia: you can purchase the traditional marinated eel of Comacchio lagoons, marinated sandsmelts and marinated anchovies.