Italians enjoy the wait, there is no denying that!
To escape from the daily routine of pasta ready in five minutes and pizza ready in three, we are always looking for something infinitely better that inexplicably takes time to be prepared.
Let's think about it a moment ...
Our first course on Saturday nights: a great risotto cooked in 20 minutes,
The main course: a succulent cut of meat cured at least 30 days,
The perfect wine: a full-bodied 5 years-old red.
Time ... everything we wish to taste in our most special moments takes time. For many people Christmas is synonym of Panettone such as Easter for the dove: it takes one year of patience to enjoy such products.
We are used to connecting these occasions to timeless pieces of gastronomic culture. However, there are many other traditions that we do not know, that take into account the time factor.
Thirty days are needed for the hatching of a goose egg ...
Five are the months that are used to raise the goose freely and healthy ...
Three days are needed to prepare a fresh goose salami ...
Three or four are the months that are needed to cure a product which can be tasted on Easter Sunday properly ...
That's right, there is a culture where the cured goose salami is a product that can only be consumed on Easter Sunday with a wait that lasts a whole year. Cutting and enjoying every single slice means savouring the value of time used for making this product.
Unfortunately we tend to ignore the excellence of our gastronomy like a good Franciacorta wine that requires months of fermentation and a good salami that slowly cures for 18 months, yet they have the same underlying concept.
We cannot compare two different products that we consider so far from each other, but the thing that unites them is always the long time to get the raw materials and the meticulous workmanship to achieve a finished product of the highest quality.
Our Easter is coming soon and we are eagerly waiting to know the outcome of our work that took so many months ...
Will you join us when we decide to open the cellars?
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