10/3/2019 0 Comments
End of summer season on the plate ... Goliardo, black lentils, sour catalogna and Strachitunt cheese drops
September is a strange month ...
We risk waking up in the morning with the desire for hot chocolate, then arriving at lunchtime wishing for a thirst-quenching granita and in the evening dreaming of hot cotechino with mashed potatoes.
For those of us involved in this field of work, and looking for an answer to the distressing request for mid-season gourmet dishes, there is always a solution. Over the years we have been able to “de-season” hundreds of products, from cured meats, to panettone, to cheese and so on ... why not do it also with goose products?
The Autumn is certainly the main period of this delicacy, but if we use lean goose meat it is possible to make appetizing and light dishes with what the season offers at this time. From the fields covered with morning dew the first lentils begin to arrive and with them the first summer-autumn vegetables that go well with this idea of midseason.
On the other hand our GOLIARDO, the pure goose salami as in the olden days 100% Made in Italy, is a product that connects the lightness of lean goose meat with the desire for a hot dish autumn style that is so popular in this period.
Oca Sforzesca Gastronomist
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