Ciriole alla fiumarola

Small eels with anchovies and capers

Preparation info
  • Makes


    • Difficulty


Appears in
Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About

Throughout Lazio and in the city of Rome, the small eel is also called ciriola or fiumarola. The large eel is known, incorrectly, as capitone.


  • pounds (700 g) small eels
  • ounces (40


Remove and discard the head of each eel. Rinse the eels carefully and dry them. Cut them into lengths of about 2 inches (5 cm).

Chop together finely the anchovies, capers, and garlic cloves. Put in a saucepan with the oil and sauté over medium heat for about 4 minutes. When the garlic begins to color, add the eel pieces and sprinkle with salt and pepper. Sauté over low heat for 2 to 3 m