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.
10/31/2016 0 Comments
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 best way to start the Autumn?
Talking about risotto!
Walking along the long country roads that cross the great plains of Lomellina it is impossible not to notice the golden rice fields. Real sun colored handkerchiefs surrounded by green hedges that enhance the beauty of this golden cereal.
October is the ideal month to dedicate the first of a long list of risottos that we have planned for you.
The first risotto that we want to offer you is perhaps one of the most traditional and tasty of our land: Risotto with Vigevano cooked goose salami and Dorno Bertagnina pumpkin. They are two excellences of our territory that create an elegant harmony and tell stories about our traditions.
A recipe that characterizes our territory and which is able to enclose three treasures of our land: Carnaroli rice which is born in the water, Bertagnina pumpkin daughter of the earth and the goose meat with its rich history.
9/15/2016 0 Comments
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:
Which criteria have we used to achieve this order?
There are two options of food products that use salami as ingredients:
With summer at the door, the food proposals for cooler dishes begin to crowd our cookbooks. Unfortunately, many cold cuts tend to disappear leaving space only to salads, seasonal vegetables and lots of fruit.
Are we really sure that we want to give up the pleasure of enriching our recipes with some good slices of salami?
The Lomellina goose galantine is certainly a good solution for the hot season. It’s light, digestible, low in fat content, but rich in flavour and it lends itself perfectly to the creation of delightful dishes and for direct consumption together with a glass of chilled wine.
For the occasion, we have decided to enrich our great salad with our Lomellina goose galantine to give it a distinctive and unique taste.
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!
Sometimes trying to rehash the flavours of a territory can be hard work. If then we try to combine two traditions of our country in one dish, it might be even more complicated.
Which crop characterizes the Lomellina area? The rice crop of course! So for this recipe we have decided to add rice to goose salami and we thank the farm Oca e Riso in Vigevano because this farm gave us a wonderful Carnaroli rice.
The goose salami, which is the symbol of the Lomellina cuisine, and the rice balls are combined in the same plate to create something unique. Vigevano cooked goose salami with its delicate and fragrant taste, gives the right flavor to the stuffing and an unmistakable freshness. While the Carnaroli rice wraps it in a warm embrace with the right consistency.
Are you interested in this recipe?
Please send us an email at email@example.com
4/22/2016 0 Comments
There is gastronomic excellence for each territory of our country: from the pecorino cheese with beans in Lazio, to cured ham and figs in Emilia Romagna to the sea cobs and the white polenta in Venezia Giulia.
Much to my surprise I have discovered a culinary marriage with solid roots in the Lombardy and Piedmont traditions: goose and rice. These two products represent the gastronomic identity of the areas, each with its own history and importance.
Today we are thinking about the hot season and at the same time about giving importance to a vital union between the goose and rice. Our intention is, through ancient knowledge and tastes linked to Vigevano’s goose salami, to recognize what is typical about the territory.
The first light delicate digestible summer proposal has been represented by the Italian sushi!
The ingredients used are of course all Made in Italy with an original touch that distinguishes these preparations: better quality Selenium rice, Lomellina cooked goose ham and Lomellina smoked goose bresaola.
Selenium Rice is a historical Italian variety with small and round grains with a particular pearl and crystal shade. Because of its low amylose content and high amylopectin content, the Selenium rice becomes quickly sticky and at the same time remains soft even after cooking so it is perfect for making sushi.
Oca Sforzesca Gastronomist
All Appetizer Cold Cuts Cooked Goose Ham Cooked Goose Salami Cured Goose Breast Cured Goose Salami Dough Easter First Course Goose Goose And Rice Goose Bresaola Goose Charcuteries Goose Fat Goose Galantine Goose Liver Gooshi Pistacchio Di Bronte Platter Risotto Second Course Summer Winter