After the holidays in December, we leave behind the lunches and the dinners, the tables laid with delicacies of unsurpassed goodness, but often our body may not have welcomed them.
How can we not mention the sausage that rules the San Silvestro tables in many regions in the north of Italy with the lentils. It is a perfect example of a food that will be rarely seen at the table for weeks if not months after new year’s.
To lighten up the dishes without losing the satisfaction of the senses would be the dream of all lovers of these preparations. The cooked goose Sausage lends itself to this purpose. It can perfectly replace the classic pork sausage, resulting lighte , fragrant and very versatile.
The few saturated fats make it a refined product, elegant and tasty, suitable for holidays, but also to make some preparation like the Lomellina ragò more tasty.
What better time than now to engage in a review of one of the most important dishes of Pavia area as the ragò of goose? If you do not want to give up the flavours of the cold season and its fragrances with an eye on your health, you just need to try this preparation.
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 Charcuteries Goose Fat Goose Galantine Goose Liver Gooshi Pistacchio Di Bronte Platter Risotto Second Course Summer Winter