The Vigevano goose salami platter: compositional art is not to be given for granted

The tasting platter has become a must in modern cuisine. This kind of presentation format has been well received because of its easier preparation and at the same time the rich proposal it delivers.
No wonder the platter is in the first position on the menus from the Valle d'Aosta to Sicilia, from bistros to delicatessens.

Yet you must not to think that it is so easy to prepare. Many different tastes merged into one proposal are never an immediate thing. If so much attention is given to the combination of tastes and flavors in a dish, just as much should be dedicated to achieving a platter to give satisfaction to the eye and the palate.

As for the platter of goose salami we must be careful to create an escalation of tasting so that each product is tastier than the previous, but less than the next.
The same goes for the salami with " long " taste, those who tend to keep their flavor on the palate for long lasting periods: for their characteristic they should be the last item to be tasted.

Following is a view of  how to make a platter made of 100% Italian cold cuts goose enriched by a food product. The products that you find on it do not include the full line, but they allow you to get an idea of what are the available options.

The protagonists on the platter are:

• Lomellina cooked goose ham
• Vigevano cooked goose salami
• Goose Galantine with Bronte Pistachio
• Vigevano cured goose Salami
• Vigevano Smoked goose breast
• Fried rice balls stuffed with Vigevano cooked goose salami.

Which criteria have we used to achieve this order?

• The cooked products before the cured because, they tend to be more fresh and less aromatic.
• The whole muscle before the salami because they are usually less savoury less tasty and less persistent.
• The smoked products at the end because they are most persistent.

​There are two options of food products that use salami as ingredients:

• If they are not overly tasty, you can place them immediately after the product with which they are made so as to obtain a certain continuity of flavour.
• If however, these preparations have pronounced flavours, to place them at the end of the tasting is usually the best alternative.