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.
The goose leg in confit is combined with an orange mustard. It makes you dream. The orange note enhances the flavours of the goose. While the presence of citric acid in the confit makes it even more delicate.
The 45-days cured sliced smoked goose breast is marvellous with a sweet grapes.
The goose liver paté is combines with a warm bread and with red currants.
The goose salami, on the other hand, are served with only hot bread. It helps to capture the flavours and all the delicatessen of pure goose products.
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.
Here you find the most interesting passages from the testimony of our client Mauro.
"I had already had an unhappy experience with goose salami. Then, however, when I met Gianluca I found an expert of goose products ..."
"Today I can say that we are very satisfied on all goose range of products."
"There is a seasonality in goose products. There are some goose products that are more suitable in the cold period. While others are good for fresh dishes as cooked goose ham and cured goose breast."
"We are also happy with the pre-sliced product. The packaging is very nice. It is very well done. The amount is right even those alone or couples."
"The goose paté is a good discovery. It is a good news that will surely explode with the winter period. But already today we have a good response on this product ...."
"My customers tell me I've tasted it too, I eat goose salami. But they do not know that in fact it is not a pure goose salami, but it is a product where the goose is present at 20-30%."
"Oca Sforzesca's goose salami is a product that is not heavy to digest. It is pleasant and fragrant. It is not a mixed salami. Our customers find all the finesse of the goose."
"We are satisfied. We are a small shop and we talk directly to Gianluca. He is very fast and efficient."
"There has always been a great collaboration."
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 homogenised artisan product with the right structure for perfect spreadability.