What is the culinary specialty of the Orbetello lagoon?

The specialty of the Orbetello lagoon is above all mullet bottarga and the’anguilla sfumata, a smoked then marinated eel. Bottarga, made from salted and dried mullet roe, is often served grated over pasta, such as pici or spaghetti: its taste is salty and pronounced, so it's best if you enjoy briny flavors.

L'anguilla sfumata is the other dish to look for on a local menu. It is smoked and seasoned, sometimes with chili; its texture and taste are more intense than those of a classic grilled fish. If you prefer something simpler, also check the daily specials made with mullet, sea bream, or lagoon sea bass: the choice depends on the catch. As a rough guide, the menu at a fishermen's cooperative lists bottarga pasta at around 16 € and eel at around 14 €, but prices and availability may vary.