There are many ways to embellish a dish. For example a finely painted dish, gold leaf or a few flakes of truffle.
As we were thinking about how to make our Vigevano cooked goose salami even more noble we came up with the idea to add the black truffle (Tuber aestivum), a typical product of Lombardia region.

So we have created for you a new sublime and perfect simple match: the delicacy of our red goose meat perfectly combined with the rich flavour of black truffle to create the Vigevano cooked goose salami with black truffle.

In its simplicity, it retains all the healthy features of fresh goose meat such as rich content of oleic acid and it combines with an extra edge that helps you to make your food preparations the main dish of your dinner. In this case we talk about tasty second courses like the one we propose today. A gourmet and healthy second course ready to eat without cooking.

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 ...

Foggy days of early of November, suitable for putting a new risotto with goose products at the table.
Since the season allows it, we have decided to enrich this preparation with the new goose liver salami by Oca Sforzesca which is made exclusively with healthy raw materials, coming from animals raised outdoors and naturally fed.

The liver sausage is a delicate goose product, which lends itself to savory preparations and original food combinations without overwhelming the flavor of the other products.
To balance this risotto, we have added seasonal ingredients such as turnips, the brandy which, with its rounded sweetness, slightly enhances the taste of the liver and pecorino cheese that make the dish savory.

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 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.

Does the heat of summer force you to change your eating habits ? Does the idea of sitting at a table and eating a hearty meal make you uncomfortable ?

Yon do not have to think that the season is forcing you to give up the pleasures of our gastronomy. You should just look around for new solutions.

Salami and meat in general, are often the first products to be reduced in our diet. Not to mention goose meat!

What if I told you that Lomellina cooked goose ham is the idea that you did not expect. Soft, fresh and light, it is suitable for all your daily snacks and to enhance your favourite summer dishes.

Whether it is the basis for your drink on the beach or the original idea to surprise your outdoors dinner guests, the Lomellina cooked goose ham is the answer to all your health benefits and culinary needs.

Why do not you take a tip from our recipe specifically designed for the summer?

History, culture, luxury, parties ... these are some of the keywords that are hidden behind a slice of galantine. Forgotten in ancient cookbooks and revived only by a few housewives in Emilia Romagna, Marche and Lombardia, today the galantine comes back to regain the reputation that characterized it for centuries.

So what is hidden behind this delicious preparation? A rich mixture of meat, pork, and farmyard poultry, all the way to game, flavoured with spices, truffles, pistachios and liqueur wines well mixed. All of it well wrapped inside a natural skin case or a salami, cooked at low temperature for hours and drowned in a jelly , from which comes the name of the recipe.

And the goose? That bird isn’t historically known for this preparation , it was replaced by capons, free-range chickens and ducks. Only in the Lomellina area do we discover this curious recipe which is interpreted with goose meat, but it is a tradition to be preserved for the few gourmet people and cuisine experts.

Yet someone decided to revive this gastronomic history page and  to transform the noble Italian goose meat in a new tasty goose galantine which is suitable for the most demanding palates.

Oca Sforzesca has selected the best Italian goose meat to create a unique product: the goose galantine. Soft , sweet, tasty , light, elegant , the goose galantine has got all the characteristics you would expect from an Italian goose product, but with a unique taste.

It can be sliced in a thin slice or crumbled into a fresh salad, the goose galantine is able to enrich the everyday meal as well as those of the big occasions.

From the sumptuous tables of medieval and Renaissance courts, the goose galantine can return to complete the daily diet as a fresh and light product suitable for a modern healthy life style.

After three years of hard work to uncover the ancient tradition of Vigevano’s goose salami, which are made with only Italian goose meat without pork meat added. To support the desire to experiment and satisfy the curiosity of our web readers we have created the first Italian Goose Blog and we are proud to give you a warm welcome through these pages.

These pages will be our diary and yours, in which we will tell you about the excellence of a product linked to the territory that has characterized the activities of the local people since the XII century, thus becoming the witness to a refined culinary goose art.

​You will find gourmet ideas, the most typical recipes of local tradition as well as lots of alternative preparation techniques. The traditional recipes will be thoroughly investigated to propose them in a modern way without changing the delicious dish but rather by valuing the tradition and nutritional aspects of it.

The pages gather Italian and foreign information and insights, related to the goose. This is a full contribution with the aim of increasing the knowledge of this royal animal which in this area, has found its best abode.

Enjoy the reading!