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