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.