Pasta alla carbonara is known throughout the world and its Roman origins are beyond doubt. But it is often perceived as a heavy food, therefore it is not suitable for all occasions, or not suitable for an important amount of the world population that does not eat pork meat. In fact we have a lifestyle that favours important dishes, with good palatability, but at the same time looks for lighter and more digestible foods. Data tells us that as much as 1/3 of the world population does not eat pork meat for different reasons: religious choices such as Muslims and Jews, or for personal and health choices.
It is a pity not to be able to offer this evergreen recipe on all occasions and to 30% of the world population. Losing the opportunity to convey and make known the history of such an important Italian dish by having a suitable meat such as gourmet goose meat. Too good to be true. A meat, the goose, which is red, light, digestible and with great palatability that can further elevate the culinary art and history of this dish and share it in compliance with the food and health requirements which are so important for today’s customers.
With gourmet goose meat we have the opportunity to maintain and enhance the characteristic elements of carbonara pasta and at the same time offer a lighter and more digestible version, more round and with a more enveloping and suitable fragrance. It is a dish for the whole world in which the respect for food requirements and health aspects are met by transmitting that Italian touch that is so appreciated and not always shared.
In the more classic version, goose breast is browned in goose fat with the trick of not letting it dry too much because goose meat is drier and has more protein content than pork meat. For the rest we follow the recipe known to many. Instead, in a more innovative version, cooked goose salami is used, made crispy in pan, and added with salted custard.
In our house by now carbonara pasta is strictly only made with goose products.
Fresh, tasty, elegant and especially light ... These are the characteristics that evoke one of the world’s most famous and imitated preparations: Sushi.
As a Japanese tradition, Sushi, despite the abundance of ingredients, continues to be hugely successful all over the world, thanks to the features just mentioned and the oriental touch that we like to savour during our evenings out, or not.
Normally tuna and salmon are master in this preparation, but we decided to propose a fresh and delicious sushi without fish, but with Italian lean goose meat. A sushi characterized by the typically Italian touch that is expressed with the harmony of the ingredients, with the naturalness of the preparation and with the use of typical Italian products.
So we thought of replacing algae, salmon and wasabi, which are far away from our gastronomic traditions, with seasonal and local ingredients that might express the best of the “Made in Italy” culture which is the result of creativity, design, good taste and naturalness blended together.
The combination of the words “goose+sushi” result in GOOSHI, an imaginary name for the new dish, as sliced zucchini, local Selenium rice, Mantova melon and Vigevano smoked goose breast become the protagonists of this unprecedented gastronomic preparation.
In GOOSHI, the Italian goose products repalce the fish, keeping the same characteristics of freshness, lightness, digestibility and above all the undeniable elegance of the Italian stile.
A simple dish, suitable for the hottest season that we propose in our 100% Made in Italy version.
5/9/2017 0 Comments
How much guilt in a gourmet dish are we willing to tolerate?
Everyday we are bombed with more or less truthful information about what ends up in our daily diet ... and there is no food that will be saved from this discrimination. Vegetables and fruits treated with chemicals, contaminated dairy products, fish and meats polluted with unnatural substances or animals raised in non-ethical ways.
How much are we willing to put up with? And then above all, what shall we eat and what will we avoid to put an end to unhealthy and ethically wrong food choices? Do not believe that to eliminate some products or entire categories is the only way.
Eating with our head before our mouth is the only solution to this huge problem. Making conscious choices about your diet can help us to bring all food categories on the table without exception, paying attention to ethical and healthy choices.
When we talk about goose liver, gourmet people and high-class international cuisine experts already delight in the sweet flavour of foie gras, which is the millennial ally of the great chefs, but we know it is losing its fame, precisely for its production technique. On the other hand there is Oca Sforzesca company and it is goose liver production: healthy, tasty, rich in iron, light and fragrant which is obtained from animals raised in farms where they wander and feed freely.
With this extraordinary product, we decided to realize our usual Risotto with tastes and perfumes of this season.
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 ...
10/31/2016 0 Comments
When the cold weather begins to wrap the autumn nights, nothing could be better than a nice hot dish to invigorate both body and spirit. Even better if we can bring to the table something seasonal and unusual!
For this period there is nothing better than good hot polenta (corn meal), with the addition of a few slices of Oca Sforzesca goose salami enriched with its excellent lean liver.
Our goose liver is a healthy liver, coming from our Italian lean goose breedings, light, nutritious and rich in iron. A liver without gavage and without guilty feelings.
It is a natural and rich dish, which brings to the table both traditional and refined flavours. Not only a way to warm up our body, but mostly a way to feel new sensations brought on by a unique product like the Oca Sforzesca goose liver.
The best way to start the Autumn?
Talking about risotto!
Walking along the long country roads that cross the great plains of Lomellina it is impossible not to notice the golden rice fields. Real sun colored handkerchiefs surrounded by green hedges that enhance the beauty of this golden cereal.
October is the ideal month to dedicate the first of a long list of risottos that we have planned for you.
The first risotto that we want to offer you is perhaps one of the most traditional and tasty of our land: Risotto with Vigevano cooked goose salami and Dorno Bertagnina pumpkin. They are two excellences of our territory that create an elegant harmony and tell stories about our traditions.
A recipe that characterizes our territory and which is able to enclose three treasures of our land: Carnaroli rice which is born in the water, Bertagnina pumpkin daughter of the earth and the goose meat with its rich history.
Overturn a classic Italian taste to indulge the palate and reduce guilty feelings. With this in mind we often dare to try out risky combinations of different tastes.
Thus, within the well-known lasagna, we remove the meat sauce, replacing it with shrimp and pesto, with seasonal vegetables, with seafood , but we hardly think of different types of meat. Yet the meat is not all the same ...
The goose meat , despite being red, is very light and digestible both as fresh product and in the goose salami only if they are certified 100 % goose meat.
Vigevano cooked goose salami is a case in point with a delicate goose fragrance, digestible , with strong and characteristic aromas. It is very good in a mixed cold cuts platter or in a recipe, as I propose it today.
To insert a salami inside a hot dish can be a gamble: we risk to concentrate the salt, to exceed with the aromas and spices. The Vigevano cooked goose salami lends itself very well to this preparation. Once cooked , in fact , it is a curious and demanding ingredient suitable for thousands of uses , from stuffed pasta to risotto.
What we are proposing today is a lasagna revisited based on this fine Vigevano goose salami.
Oca Sforzesca Gastronomist
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