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  • HOME
  • COMPANY
    • Management
    • Oca Sforzesca's goose chain
    • Production line
    • Traceability
    • Certifications
    • Laboratory
  • PRODUCTS
    • Traditional >
      • Goose ham
      • Cooked goose salami
      • Goose cotechino
      • Cured smoked goose breast
      • Cured goose salami
      • Goose bresaola
      • Sliced bacon goose breast
    • ROYAL >
      • Cooked goose salami with black truffle
      • Goose leg in confit
    • GUILT FREE >
      • Cooked goose salami with goose liver
      • Goose liver pate
    • GOOSE FAT >
      • Melted goose fat
      • Goose crackling
    • SLICED
  • FEEDBACKS
  • BLOG
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YOUR CART

10/31/2016 0 Comments

Oca Sforzesca cooked goose liver salami on soft polenta, fried leeks and soft fresh cheese

When the cold weather begins to wrap the autumn nights, nothing could be better than a nice hot dish to invigorate both body and spirit. Even better if we can bring to the table something seasonal and unusual!

For this period there is nothing better than good hot polenta (corn meal), with the addition of a few slices of Oca Sforzesca goose salami enriched with its excellent lean liver.

Our goose liver is a healthy liver, coming from our Italian lean goose breedings, light, nutritious and rich in iron. A liver without gavage and without guilty feelings.

It is a natural and rich dish, which brings to the table both traditional and refined flavours. Not only a way to warm up our body, but mostly a way to feel new sensations brought on by a unique product like the Oca Sforzesca goose liver.
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10/16/2016 0 Comments

Our goose Bresaola in the top Italian charcuteries at MilanoGolosa 2016

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10/16/2016 0 Comments

MilanoGolosa and the goose bresaola

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10/15/2016 0 Comments

Appetizer with lots of goose combinations at Autunno Pavese exibition 2016

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10/13/2016 0 Comments

Risotto with Vigevano cooked goose salami and Dorno Bertagnina pumkins

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.
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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.
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    Oca Sforzesca Gastronomist

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    OCA SFORZESCA S.r.l.
    Tel. +39 0381 1971518‬ - WhatsApp +39 349 1488027 - info@ocasforzesca.eu
    Strada Fogliano Sup. 104 - 27029 Vigevano PV (Italy)

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