Recipe Cieche Fritte


2 lbs. baby eels
2 oz. oil
2 cloves garlic

How to make Cieche Fritte:

This is an example of an uncoated food fried in relatively small amounts of oil.

Warm the oil in a frying pan, add garlic and remove when brown. Add a few sage leaves and let the oil get very hot. Throw the baby eels (previously washed, rinsed and pat-dried) into the hot oil, toss and mix the cieche gently.

Fry the cieche fritte till golden. Remove from pan; place on paper towels to rid of excess fat. Dust with salt and serve.

Regional recipe from Tuscany.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at