While down in the south of Italy, we like our eel fried (Capitone), in northern Italy, they prefer it grilled. Simply remove the head and organs of the eel, wash and dry, and then cook over a live flame. Salt and pepper to taste and squeeze some fresh lemon over it. It’s so good, that it’s one of the foods included in Leonardo da Vinci’s “Last Supper!” Buon appetito!