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.

Italians enjoy the wait, there is no denying that!

​To escape from the daily routine of pasta ready in five minutes and pizza ready in three, we are always looking for something infinitely better that inexplicably takes time to be prepared.

Let's think about it a moment ...
Our first course on Saturday nights: a great risotto cooked in 20 minutes,
The main course: a succulent cut of meat cured at least 30 days,
The perfect wine: a full-bodied 5 years-old red.

Time ... everything we wish to taste in our most special moments takes time. For many people Christmas is synonym of Panettone such as Easter for the dove: it takes one year of patience to enjoy such products.

We are used to connecting these occasions to timeless pieces of gastronomic culture. However, there are many other traditions that we do not know, that take into account the time factor.​

Thirty days are needed for the hatching of a goose egg ...
Five are the months that are used to raise the goose freely and healthy ...
Three days are needed to prepare a fresh goose salami ...
Three or four are the months that are needed to cure a product which can be tasted on Easter Sunday properly ...

That's right, there is a culture where the cured goose salami is a product that can only be consumed on Easter Sunday with a wait that lasts a whole year. Cutting and enjoying every single slice means savouring the value of time used for making this product.

Unfortunately we tend to ignore the excellence of our gastronomy like a good Franciacorta wine that requires months of fermentation and a good salami that slowly cures for 18 months, yet they have the same underlying concept.

We cannot compare two different products that we consider so far from each other, but the thing that unites them is always the long time to get the raw materials and the meticulous workmanship to achieve a finished product of the highest quality.

Our Easter is coming soon and we are eagerly waiting to know the outcome of our work that took so many months ...

Will you join us when we decide to open the cellars?

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?