If you don not get your hands on it, it is quite difficult to describe the unique characteristics of our melted goose fat.

So I take the opportunity of Salvatore's review, who is an expert in making and using goose fat, to share with you the exclusive characteristics of such local  product.

First of all, it is a "Traditional product" of our area.
It is a sweet, fresh and light fat thanks to the richness of oleic acid.
It is made from the white intestinal goose fat melted at low temperature.

Here are some points from Salvatore's review about our melted goose fat:
- "It comes in very practical jar".
- "When I open the jar I smell the same fragrance of my goose fat that I have been using for years in all my dishes. "
- "Looking at the excellent colour we understand that it is produced with a good fat without damaging it."
- "I use it mainly in making bread and pizza dough and I guarantee you that it is excellent".

Because of its higher frying point, with this goose fat you can sautée potatoes or other vegetables, make bread, crackers and then offer to your customers an extraordinary experience.

You are able to get products that:
- taste full and round;
- are crisp and golden on the outside;-
- are soft inside;
- are light;
- have a fresh and delicate flavour.

This melted goose fat contains only 32% saturated fats and is rich, at least for 40%, of oleic acid (typical of extra virgin olive oil).

by Gianluca Bellazzi

After the Christmas break, we are getting back to you with something really important to us.

After reading the review by Claudio, owner of a deli shop in Albenga, I can much better appreciate the characteristics that are important for you and your customers. Who better than you, can describe the most interesting aspects of a product since you slice it every day?

I decided to share with you this wonderful "slicing feedback" on our cooked goose ham (CASTELLANO). This review will allow you to make the best of the exclusive top of the range product in order to surprise your customers once again.

by Gianluca Bellazzi

Reading the review by Rossella, a historic restaurateur, I move by the involvement that goes far beyond words.

Then after a second reading, I collect all the originality of the combinations of our pure goose products with fruits. These are modern and very elegant combinations that carry you throw the gourmet world.

So I decide to share it with you. Because you want to exploit all the exclusivity of a top of salami to surprise your customers once again.

by Gianluca Bellazzi

​We are in the beautiful city of Lodi near Milan. The city was founded in 1158 by Federico Barbarossa following the destruction of the ancient Roman village.

We are in the historic centre in the deli shop Latte&Caglio overlooking the main street Corso Umberto I. We are in the pleasant company of the owner Mauro and Daniele who is always ready to serve you and dedicate you all the time you need to discover their gastronomic products.

The goose products chosen by Mauro and Daniele are handmade in Vigevano by skilled artisans following ancient recipes handed down from father to son for several generations.

You can find both top-of-the-range products such as smoked goose breast and cooked goose ham for fresh dishes.

But also more tasting goose products for the fresh period such as cooked goose salami and cured goose salami. They are tastier exclusive products, with greater roundness to satisfy the desire of eating something more tasting.

We thank Mauro and Daniele for their feedbacks. 

From the review by Mr. Giancarlo, whom I thank, I understand that many people do not know that the production of pure goose salami is an ancient tradition in northern Italy. A very old tradition that has its roots in the twelfth century.

Many people are convinced that France is the most important country for pure goose salami. When in reality it offers basically  foie gras.

Giancarlo reminds us that "Goose charcuterie is a great Italian plate ... you do not need to go to France."

We do not have foie gras because our geese are not force feeding. But they are raised on the ground with a natural feed based on corn and soy.

And with this amazing red goose meat, which has no equal in the animal world, we produce an exclusive pure goose salami for gourmet customers.

And as Mr. Giancarlo reminds us, it is not necessary to go to France to discover the elegance of the goose charcuterie.

Our artisan goose salami are Made in Italy. They are stuffed into hand-sewn goose skin to offer to you a top goose products.
Charcuteries for those who want the best in palatability and delicacy without sacrificing the lightness of poultry meat.

by Gianluca Bellazzi

We are in Lodi in the deli shop Latte&Caglio. A small and truly welcoming shop located in the historic center overlooking Corso Umberto I. Daniele's passion immediately makes you feel good. He also dedicates you all the time you need to make your gastronomic choices. So you are able to discover new and interesting products.

While I was in the shop I met by pure chance one of his customer, Mr. Domenico. He immediately struck me for his experience with our Goose Liver paté "Guilty free".

Our goose liver paté is handmade product, not homogenised. It is made with only goose meat without pork meat added. Despite the type of fatty products it is very delicate both to the perfume and to the taste.

It is "guilty free" because we only use the lean goose liver coming from geese raised naturally and without force feeding.

Here you find the most interesting passages from Mr. Domenico's experience. Who is a customer of the deli shop Latte&Caglio in Lodi.

"I am very lucky because I was the first to buy this goose liver paté" from Daniele."

"It is so delicious that I have bought it different times."

"It is so delicate that you can also taste it without bread."

"It is absolutely delicious."
​
"It is not so fatty differently from the others." 

by Gianluca Bellazzi

We are in Cannobio on Maggiore Lake right on the border with Switzerland. There is no reliable information on the origin of Cannobio village. Which in any case can be considered very ancient: this is demonstrated by some pre-Roman burials.

From the portico of the lakefront, a staircase leads to the small and original Grottino Scurone wine bar. The location is unique, with a warm and welcoming environment. The inner courtyard is breathtaking. Opening silently and slowly to the amazed gaze of tourists.

All the passion of the young Luca and his family is shown in every detail and in the choice of rare products of excellent quality.

Oca Sforzesca provides its pure goose salami make as in the oldest days. These are exclusive products for a reserved "Grottino" immersed in the historic center of Cannobio.

The pure goose salami chosen by Mario and his son Luca are handmade near Milan. They follow ancient recipes handed from father to son for generations.

In the round dish above we discover a circular tasting of different pure goose products.
Starting from the top, we have thin sliced ​​cooked goose ham (CASTELLANO) that literally melts in your mouth. It is obtained from the muscles of the chest and thigh wrapped in a thin goose skin. Turning left, we find the round slices of goose cooked salami (GOLIARDO) rigorously wrapped in goose skin and with a basically mineral taste. Then we have the goose galantine with the pistachio of Bronte DOP. A particularly summery and delicate product.

Following the cured goose salami (CONVIVIO) sliced thick ​​with a knife. Then the smoked goose breast cured at least 45 days (GALATEA) and sliced ​​along thanks to the long curing that makes it softer.

At finally, the only goose paté with goose liver "Guilty free" because it is made only with lean goose liver. A liver of about 90 g coming from geese without force feeding. All accompanied by grilled vegetables and natural blueberry jam.

In this horizontal proposal we find all the exclusivity of pure goose salami.
Starting from the right, we have the goose Galantina with Bronte pistachio, the smoked goose breast sliced very long, the goose liver pate, the cured goose salami and the cooked goose salami. To finish with the cooked goose ham in all its elegance.

In this gastronomic proposal we are able to perfectly capture the brick red color of the lean goose meat which is particularly evident in the curing products: salami and breast.

The red color becomes a beautiful bright pink in both salami and ham. In addition, the cooked goose ham on the left shows a lean muscle typical of a free-range goose farm without force feeding.

And finally, the goose liver pate is an exclusive and very delicate product. So delicate that it can be tasted or even eaten alone.
​
It is not heavy, it is not heavy, it is not ferrous and it has that light liver flavour that persists on the palate leaving a very pleasant sensation. It is a non-homogenized artisan product with the right structure for perfect spreadability.

If you have a special, light and digestible dough. One of those made with highly digestible flours, then this is the right choice for you.
 
Your main point is your exclusive dough. A dough with slow leavening flour, highly digestible. These elements are the reasons upon which you can base your communication, in order to attract new customers to you.
 
It’s what actually differentiates you most and that you want to defend at all costs. You want to be very careful about the ingredients you put on top of the dough so that you do not spoil the high quality of your dough.
 
That is exactly your critical point. Because being able to give an elegant solution with a tasty, light topping, unique palatability and also being respectful of the dough is not very easy.
 
The risk is to waste the research and the  leavening work you have done, when that’s precisely  your winning strength.

by Gianluca Bellazzi

Goose is an animal that like others can be raised fat or lean with completely different bodies. On the one hand we have a fat goose with a fat sick liver while on the other we have a lean goose with a healthy liver.

On the one hand we have a bigger liver which weighs at least 600 g, fat, quite white and little digestible. While on the other side we have a healthy liver of only 80 g, with a nice purple colour, lean, fresh and very digestible.

As we are used to saying, we have foie gras from one side and only foie on the other.

Many people understandably love goose liver, but nowaday they do not want a fatty liver coming from force feeding animals because they will feel guilty. They want a healthy liver coming from geese with natural feeding and without gavage.

This slice of the market becomes bigger and not negligible for those like you who sell gourmet products.

But if it takes about 12 geese to make 1 kg of healthy goose liver the amount available is definitely not enought and it is impossible to satisfy all the requests.