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, we are proud to give you a warm welcome through the pages of the first Italian Goose Blog.
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.
To support the desire to experiment and satisfy the curiosity of our web readers we have created three sections: Goose delicacies, OcaSforzescaNews and Food and health. All of this for an unprecedented culinary hug.
In the Goose delicacies pages 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.
In the OcaSforzescaNews pages you can find the company newsletters. Here you will find constant updates on interesting events, on the evolution of human taste and on consumer behaviour as well as on new goose products which are the result of our research and development behavior.
The Goose and heath pages 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!