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 email@example.com 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 - firstname.lastname@example.org
Strada Fogliano Sup. 104 - 27029 Vigevano PV (Italy)