The Murena at scapece (Scapece of Moray Eel) dish takes its name from a typical Neapolitan seasoning.
The morel mushrooms are fried and then sautéed in a pan on high heat accompanied by bay leaves, vinegar, parsley stalks, mint, garlic and pine nuts.
The moray eel has been bred and eaten since the Roman period and on Ventotene it was dedicated a festival in May.
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