Extra virgin olive oil, vegetable oil, lard, ghe. The use of oils and fats for our recipes is now extremely rich and varied, with its positive and negative aspects.
Haute cuisine has been continuously researching the perfect fat to be able to enhance the preparations sauteed over high heat. Yet it seems there is still much work to be done in several ways: melting point, taste, healthy aspects often all push the chef to change their choices when it comes to fats.
And if instead of a stubborn search of the last industrial product , we took a step back in time to search of a forgotten fat? The goose fat has the ideal characteristics for preparations as the sautéing. Good melting point, clarity, light and pleasant tasting, enveloping the food without covering it , these are just some of the features of this fat.
"When they introduced me to the product, I was pretty hesitant because of bad past experiences related to goose fat " says Morena, Executive Chef " but after having tasted the potatoes and the croque monsieur sautéed in goose fat I had to think again. The flavours are not altered, but enhanced, then the sandwich bread became something heavenly, above the same product brushed with butter."
The incredible lightness of this product enhances the taste of starchy vegetables and enriches the goose preparations like a good sliced goose breast.
The extraordinary versatility of use accompanied by the incredible lightness of melted goose fat make it an indispensable product for the most demanding chefs.
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