12/20/2016 0 Comments
There are many ways to embellish a dish. For example a finely painted dish, gold leaf or a few flakes of truffle.
As we were thinking about how to make our Vigevano cooked goose salami even more noble we came up with the idea to add the black truffle (Tuber aestivum), a typical product of Lombardia region.
So we have created for you a new sublime and perfect simple match: the delicacy of our red goose meat perfectly combined with the rich flavour of black truffle to create the Vigevano cooked goose salami with black truffle.
In its simplicity, it retains all the healthy features of fresh goose meat such as rich content of oleic acid and it combines with an extra edge that helps you to make your food preparations the main dish of your dinner. In this case we talk about tasty second courses like the one we propose today. A gourmet and healthy second course ready to eat without cooking.
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