Seafood salad 
Fishsoups
Medusa presents a combination of fish and legumes or cereals. Traditional dishes, satisfying, delicious and at the same time light and balanced. Discover all the recipes!
VARIANTSAND FORMATS
Cacciuccosoup
Squid, cod, mussels, shrimps, calamari, clams and anchovies, properly spiced and dipped in a first quality tomato soup, mixed together they create one of the most beloved dishes of the Tuscan tradition, the cacciucco!
RAWMATERIALS
PRODUCTCURIOSITY
Ideal for those who follow a protein diet because they are light and balanced! They are an excellent source of protein, low in saturated fat and totally free of preservatives and glutamate. Did you know that cacciucco is a fish dish typical of the cuisine of Livorno and Viareggio cuisine? The well-known gastronome and writer Pellegrino Artusi in his famous book La scienza in cucina e l'arte di mangiar bene of 1891 describes two variants.
VARIANTSAND FORMATS
Peas and prawnsvelouté
The elegance of the pea soup is married to the sweetness of the prawns for a light and pleasant dish.
RAWMATERIALS
PRODUCTCURIOSITY
Ideal for those who follow a protein diet because they are light and balanced! They are an excellent source of protein, low in saturated fat and totally free of preservatives and glutamate. Did you know that cacciucco is a fish dish typical of the cuisine of Livorno and Viareggio cuisine? The well-known gastronome and writer Pellegrino Artusi in his famous book La scienza in cucina e l'arte di mangiar bene of 1891 describes two variants.
VARIANTSAND FORMATS
Barley and fish soup
This is a rustic, very tasty dish with a few quality ingredients: barley, cod, squid, prawns, mussels and calamari.
RAWMATERIALS
PRODUCTCURIOSITY
Ideal for those who follow a protein diet because they are light and balanced! They are an excellent source of protein, low in saturated fat and totally free of preservatives and glutamate. Did you know that cacciucco is a fish dish typical of the cuisine of Livorno and Viareggio cuisine? The well-known gastronome and writer Pellegrino Artusi in his famous book La scienza in cucina e l'arte di mangiar bene of 1891 describes two variants.
VARIANTSAND FORMATS
Chickpeas and musselsvelouté
A tasty chickpea soup forms the basis of this delicious dish in which mussels and cod are harmoniously combined, releasing all the intensity of the sea.
RAWMATERIALS
PRODUCTCURIOSITY
Ideal for those who follow a protein diet because they are light and balanced! They are an excellent source of protein, low in saturated fat and totally free of preservatives and glutamate. Did you know that cacciucco is a fish dish typical of the cuisine of Livorno and Viareggio cuisine? The well-known gastronome and writer Pellegrino Artusi in his famous book La scienza in cucina e l'arte di mangiar bene of 1891 describes two variants.
RECIPES ANDADVICES
Medusa fish soups are balanced and tasty ready-to-eat dishes. After gently warming them up, you can complete them with virgin olive oil and, if you prefer, you can also serve them with fragrant croutons or toasted bread.
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