I am writing to you to tell you about the important recognition of our customers.
The chefs on the yachts off the coast of Versilia, chose our Original goose salami basically for two reasons.
The first one is the exclusivity of a particularly elegant and complex meat that has a persistent flavor, unique in its kind and unparalleled throughout the animal world. A top of the range product for people who appreciate gourmet foods and who are not willing to accept compromises.
The second reason is its lightness and digestibility. Two typical aspects of the poultry family that are appreciated even more during the summer.
In short, it is a choice of excellence and it is also a lifestyle, total well-being at the table in total relaxation and ease.
The chefs have chosen the cooked goose ham (CASTELLANO), the cured goose breast (GALATEA) curing 45 days and the cured goose salami (CONVIVIO).
April is unquestionably the month of Carbonara pasta as we have already written in the previous article.
Obviously, some of our customers immediately see a good opportunity for new business. So, they ask us for a more useful and already sliced version. An exclusive and gourmet first course goose item.
We have created a new and very interesting version of goose breast bacon cured at least 45 days and already sliced.
It is a thicker cut because it must be sauteed without drying too much. It needs to reach the right crunchiness outside and remain soft on the inside.
It has just come out and already is very popular among many chefs.
Let me grab the opportunity of the “Carbonara Day” to give you some extraordinary informations.
You know the legendary pasta with egg, pepper, pecorino cheese and bacon famous all over the world and an undisputed Roman recipe? We celebrate the recipe right around this time of year.
We know that lots of people do not eat pork for different reasons and they seek other options, so we cannot offer them the original version.
But it would be a real shame not to offer them a more elegant and more exclusive version while respecting the essential characteristics of the recipe.
Of course, like bacon, its gourmet alternative should be:
- very tasty because of dry seasoning with a salt and pepper;
- cured for a long time, to give it greater intensity;
- and with the characteristic external drier layer that makes it slightly crunchy.
So what is the valid alternative if you want to prepare a unique carbonara and differentiate it for elegance and lightness?
Our cured goose breast GALATEA, cured at least 45 days, is the valid alternative to prepare an exclusive dish.
It is intended for all those who want to rediscover the tasty of Carbonara with the roundness and delicacy of the goose.
One of the most important characteristic of chicken meat is its lightness. And the consumers know it very well.
Maybe they don't know that lightness is due to the richness, typical of poultry, of unsaturated fats (the good ones) and low content in saturated fats (the bad ones). But that doesn't matter to your clients.
Surely if you have high quality poultry you will want to enhance its flavour because you have selected it so carefully.
So, you usually add pork salami to poultry meat to improve the taste of the preparation. But at the same time you are adding those saturated fats that poultry doesn’t contain, which is the reason why you’re having it in the first place.
So is it possible to combine flavour and lightness to obtain an even more exclusive poultry? A premium poultry combination for your most demanding clientele?
Our CASTELLANO, cooked goose ham, and GALATEA 45 days cured goose breast can help you achieve gourmet results you have never tasted before.
The lightness of the chicken meat together with the taste of our Made in Italy goose products could be your new winning gastronomic proposal.
A unique and exclusive proposal for your gourmet clientele, keeping all the lightness of poultry.
Do you have a wonderful Bufala mozzarella cheese and you would like to enhance it with an elegant and light cured salami? Making pure goose salami as in the olden days, also means curing the goose breast at least 45 days for maximum palatability.
Are you a great admirer of Bufala DOP mozzarella, an undisputed excellence of Made in Italy products, and do you need to enhance it with a fresh, light and digestible cured salami? 100% Made in Italy, of course?
If you are tired o being cheated into buying a fresh fat goose breast instead of cured goose breast and you want to finally get a great gastronomic combination that enhances your Bufala mozzarella, here are tips that will enable you make a real leap in quality.
When I think of Bufala mozzarella, its scent immediately comes to mind, its sweetness and its freshness. Elements enclosed in a roundish, almost dazzling milky white that asks nothing more than to be tasted and combined with elegance. The enhancement of your Bufala mozzarella goes through different considerations that we want to go through together.
3. In fact, in a cured product your customer expects aromas and softness due to the slow degradation of meat proteins. And a long curing time is our best guarantee.
4. An added value requires modern and attractive gourmet dishes that are easy to make at home. And the combination of a sliced cured goose breast is an excellent proposal.
5. You should offer gastronomic combinations that take into consideration also the nutritional aspects. So the best is a lean goose breast with a high protein content and a low saturated fat content.
6. Last, but not least, a breast that has a high yield in slicing. With us only the largest breasts go into curing process to give you the maximum return on weight.
If you want to make a difference with your Bufala mozzarella call us at 0381 1971518 or write us an email to firstname.lastname@example.org and you will be contacted immediately.
12/13/2016 0 Comments
There are sounds which are able to recall to our mind some situations, but above all there are flavours and fragrances that we easily associate to a season.
Winter is coming up, the tables in the North of Italy are purple as the leaves of the winter radicchio vegetable. The crackling fire in the fireplace reminds us of the uniqueness of goose smoked salami like our very own Vigevano goose breast.
The meeting and the memory of these flavours with these colours can only inspire us to try a new simple, but tasty risotto in order to welcome the month of December.
Here's what came to our minds ...
4/22/2016 0 Comments
There is gastronomic excellence for each territory of our country: from the pecorino cheese with beans in Lazio, to cured ham and figs in Emilia Romagna to the sea cobs and the white polenta in Venezia Giulia.
Much to my surprise I have discovered a culinary marriage with solid roots in the Lombardy and Piedmont traditions: goose and rice. These two products represent the gastronomic identity of the areas, each with its own history and importance.
Today we are thinking about the hot season and at the same time about giving importance to a vital union between the goose and rice. Our intention is, through ancient knowledge and tastes linked to Vigevano’s goose salami, to recognize what is typical about the territory.
The first light delicate digestible summer proposal has been represented by the Italian sushi!
The ingredients used are of course all Made in Italy with an original touch that distinguishes these preparations: better quality Selenium rice, Lomellina cooked goose ham and Lomellina smoked goose bresaola.
Selenium Rice is a historical Italian variety with small and round grains with a particular pearl and crystal shade. Because of its low amylose content and high amylopectin content, the Selenium rice becomes quickly sticky and at the same time remains soft even after cooking so it is perfect for making sushi.
Oca Sforzesca Gastronomist
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OCA SFORZESCA S.r.l.
Tel. +39 0381 1971518 - email@example.com
Strada Fogliano Sup. 104 - 27029 Vigevano PV (Italy)