The best way to start the Autumn?
Talking about risotto!
Walking along the long country roads that cross the great plains of Lomellina it is impossible not to notice the golden rice fields. Real sun colored handkerchiefs surrounded by green hedges that enhance the beauty of this golden cereal.
October is the ideal month to dedicate the first of a long list of risottos that we have planned for you.
The first risotto that we want to offer you is perhaps one of the most traditional and tasty of our land: Risotto with Vigevano cooked goose salami and Dorno Bertagnina pumpkin. They are two excellences of our territory that create an elegant harmony and tell stories about our traditions.
A recipe that characterizes our territory and which is able to enclose three treasures of our land: Carnaroli rice which is born in the water, Bertagnina pumpkin daughter of the earth and the goose meat with its rich history.
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