Capitone

Capitone is a traditional Italian dish, typically served during the Christmas season. It is a dish made from a large female eel, which is often roasted or fried. The eel is usually purchased live and then prepared in a variety of ways, depending on regional traditions and personal preference.

History

The tradition of eating eel during the Christmas season dates back to ancient times. The Romans considered eel a delicacy and would often serve it during feasts and celebrations. This tradition was later adopted by the Christians, who began serving eel on Christmas Eve as a form of abstinence from meat.

Preparation

The preparation of Capitone varies greatly from region to region. In some areas, the eel is simply roasted with garlic and olive oil. In others, it is marinated in vinegar and then fried. Some regions prefer to stew the eel with tomatoes and herbs, while others grill it over an open fire.

Regardless of the method of preparation, the eel is typically cleaned and gutted before being cooked. The skin is often left on, as it helps to keep the meat moist during cooking.

Serving

Capitone is traditionally served as part of the Christmas Eve dinner. It is often accompanied by other traditional Italian dishes, such as pasta and panettone. The eel is usually served whole, allowing each diner to cut off their own portion.

Cultural Significance

The tradition of eating Capitone during the Christmas season is deeply ingrained in Italian culture. It is seen as a way to celebrate the holiday season and to pay homage to the country's rich culinary history. Despite its popularity, the dish is not without controversy. Animal rights activists have criticized the practice of buying live eels and killing them at home.

See Also

• Italian cuisine
• Christmas traditions in Italy