Anguilla in umido is eel cooked in a moist sauce: pieces of fish simmered with aromatic vegetables, wine and tomato. It is worth a closer look because Emilia-Romagna’s PAT register keeps that Italian name and the dialect form Anguilla in ümid as a single entry, and the Piacenza sheet still ties the pot to days when meat was left off the table.
The Piacenza sheet keeps the pot simple: eel pieces cooked with aromatic vegetables, wine and tomato. Those vegetables and the wine suggest a fragrant, sharp contrast to the fish; tomato brings a red, savoury note. Tradition places the dish on meatless days.
A useful distinction follows from the listing itself: if you meet Anguilla in ümid, you are looking at the same registered preparation as Anguilla in umido, not a separate recipe. The Piacenza notes remain the concrete guide—eel pieces, aromatic vegetables, wine, tomato, and a meatless-day frame—so further reading among Emilia-Romagna PAT dishes can start from that dual name rather than from a guessed origin story.