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?
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Oca Sforzesca Gastronomist
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