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bisato

eel

Bisato is the Venetian word for anguilla.

Bisato scotà, is a dish that you probably won't see on any menus: it was invented by the glass workers of Murano who dip the eel into molten glass until it is done, then break the glass away to eat it.

Text © Dana Facaros and Michael Pauls

Images by: Kils, Creative Commons License