April is unquestionably the month of Carbonara pasta as we have already written in the previous article.
Obviously, some of our customers immediately see a good opportunity for new business. So, they ask us for a more useful and already sliced version. An exclusive and gourmet first course goose item.
We have created a new and very interesting version of goose breast bacon cured at least 45 days and already sliced.
It is a thicker cut because it must be sauteed without drying too much. It needs to reach the right crunchiness outside and remain soft on the inside.
It has just come out and already is very popular among many chefs.
Let me grab the opportunity of the “Carbonara Day” to give you some extraordinary informations.
You know the legendary pasta with egg, pepper, pecorino cheese and bacon famous all over the world and an undisputed Roman recipe? We celebrate the recipe right around this time of year.
We know that lots of people do not eat pork for different reasons and they seek other options, so we cannot offer them the original version.
But it would be a real shame not to offer them a more elegant and more exclusive version while respecting the essential characteristics of the recipe.
Of course, like bacon, its gourmet alternative should be:
- very tasty because of dry seasoning with a salt and pepper;
- cured for a long time, to give it greater intensity;
- and with the characteristic external drier layer that makes it slightly crunchy.
So what is the valid alternative if you want to prepare a unique carbonara and differentiate it for elegance and lightness?
Our cured goose breast GALATEA, cured at least 45 days, is the valid alternative to prepare an exclusive dish.
It is intended for all those who want to rediscover the tasty of Carbonara with the roundness and delicacy of the goose.
Oca Sforzesca Gastronomist
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