Seafood salad 
The specialities ofthe Comacchio valleys
Since its foundation, the heart of Medusa's activity has been the specialties of the Comacchio Valleys: eel and smelt. In particular, the eel, the great protagonist of the brackish waters of Polesine, is rigorously processed from fresh and follows the seasonality of fishing. Roasting, frying and marinating then give life to universally recognised masterpieces of fish gastronomy. Discover all the products!
VARIANTSAND FORMATS
Fried and MarinatedSmelt
Our smelt are selected according to size, fried, and then marinated in vinegar. A delicacy that has been handed down for centuries.
RAWMATERIALS
PRODUCTCURIOSITY
Marinated eel and acquadelle are the signature dish of Polesine. Special recipes that carry with them the history of a truly unique territory. According to the artisan tradition, the eels are distinguished by their weight, which also determines a different arrangement on the spit: double S-shaped, horseshoe-shaped or truncated. An abbreviation identifies the various sizes: the AR eel is the smallest, while the ME eel is the largest, weighing over a kilo!
VARIANTSAND FORMATS
Roastedeel
One of the traditional products of the Po Delta area is roast eel, a high-quality product, ready to be heated and brought to the table.
RAWMATERIALS
PRODUCTCURIOSITY
Marinated eel and acquadelle are the signature dish of Polesine. Special recipes that carry with them the history of a truly unique territory. According to the artisan tradition, the eels are distinguished by their weight, which also determines a different arrangement on the spit: double S-shaped, horseshoe-shaped or truncated. An abbreviation identifies the various sizes: the AR eel is the smallest, while the ME eel is the largest, weighing over a kilo!
VARIANTSAND FORMATS
MarinatedEel
The Comacchio Valleys eel, expertly marinated, is a unique product that has been handed down over the centuries to satisfy the most refined palates.
RAWMATERIALS
PRODUCTCURIOSITY
Marinated eel and acquadelle are the signature dish of Polesine. Special recipes that carry with them the history of a truly unique territory. According to the artisan tradition, the eels are distinguished by their weight, which also determines a different arrangement on the spit: double S-shaped, horseshoe-shaped or truncated. An abbreviation identifies the various sizes: the AR eel is the smallest, while the ME eel is the largest, weighing over a kilo!
RECIPES ANDADVICES
We recommend accompanying marinated or roasted eel and smelt with side dishes such as caramelised red onion or radicchio Trevigiano. Excellent also the combination with citrus fruits.
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