For those who love the pleasures of the table, the hardest time is the one that follows the Christmas holidays! This is the ideal time to get back into shape and think about a healthy and nutritious diet to rebalance the body and "detoxify" from all those products that Christmas brings us to eat in great quantities.
Broths, soups, grilled poultry meat, scented salads and rice cakes are the proposal of the day both in the home menu and in the TV proposals, that will probably accompany us through Carnival.
Is it possible that there’s no better way to get back into shape than depriving ourselves of the pleasures of the table, including our beloved elegant, gourmet products? Of course it can be done, and we, at Oca Sforzesca, are at the front line offering products that are light, healthy, nutritious and rich in taste, ideal for this period.
This is why we decided to devote a snack or, better still, an idea that can help you: an original quick lunch or dinner, suitable for this period of "gourmet break" after the holidays.
We thought about one of the lightest and most delicate items of our basket of goose products, the cooked goose ham made only with the best breasts and legs coming from the ground farms in our territory. This product is added with a little Italian sea salt and spices to enhance its unique taste.
Let me make a digression on salt in lieu of the new of EU Regulation 1169/2011 on nutrition labelling. On the new nutrition label, in fact, you will find the sodium content to be expressed not as sodium, but just as salt. This data gives you the opportunity to compare it to the recommended amounts and to the other products.
We must remember that we consume 50% more salt than the recommended amount given out by the World Health Organization (WHO) which is 5 grams of salt a day. A good compromise could be to not exceed 6 grams per day.
As we all know the excessive consumption of salt is related to body fluid retention and increased blood pressure: a risk factor for cardiovascular disease.
In the wide range of processed products, Salami are generally more rich in salt, which is used as a preservative and to improve the flavour of the products.
Oca Sforzesca has a set goal of significantly reducing the salt content of its goose products through:
This multidisciplinary approach has allowed us to reduce the salt content of our goose products 20% less than other pork products. Enhancing in fact the flavour and freshness of the Italian lean goose meat on one hand, and making the goose products not only gourmet, but also healthful for a modern lifestyle.
Some data on the salt content:
Cooked goose ham: 1.1 (g/100 g)
Vigevano cooked goose salami 1.2 (g/100 g)
The Italian Society of Human Nutrition has given some pointers on how to properly interpret the values of food salt content.
Therefore, cooked goose salami with a salt content no greater than 1.2 g/100 g of product can be considered a good compromise between the pleasures of the table and a modern lifestyle.
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.
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?
12/20/2016 0 Comments
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.
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 ...
11/10/2016 0 Comments
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.
Oca Sforzesca Gastronomist
All Appetizer Cold Cuts Cooked Goose Ham Cooked Goose Salami Crisps Cured Goose Breast Cured Goose Salami Dough Easter First Course Goose Goose And Rice Goose Bresaola Goose Charcuteries Goose Fat Goose Galantine Goose Liver Goose Salami Gooshi Pistacchio Di Bronte Pizza Platter Risotto Second Course Summer Winter
OCA SFORZESCA S.r.l.
Tel. +39 0381 1971518 - firstname.lastname@example.org
Strada Fogliano Sup. 104 - 27029 Vigevano PV (Italy)