Here are the salient points of Manolo's review.
- "I tried other goose products before, but they were mixed with pork meat and they did not meet my expectations."
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- "Some of OCA SFORZESCA’s products represent the local tradition of pure goose salami without pork meat added. Others, such as galantine, are more innovative and really good."

"A special mention goes to the goose liver paté from the guilty-free line because that's a major culinary issue".

- “The customer of this area already knows some goose products, yet he is amazed at the quality and finesse of these products. While the other customers who perhaps are not familiar with goose products, are favorably surprised by products of great elegance. "

- "So these goose products are really above standard."
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- "The rating of OCA SFORZESCA is highly positive because it gives total assistance both in the supply of the products and the excellent advice on to how to manage and create the best dishes."

We thank Manolo for sharing his experience with us.

If you want to see the whole review...

Would you like to offer esclusive dishes to your customers? You can download freely our eBook with more than 100 pages ...

I am writing to you to tell you about the important recognition of our customers. 
The chefs on the yachts off the coast of Versilia, chose our Original goose salami basically for two reasons.
 
The first one is the exclusivity of a particularly elegant and complex meat that has a persistent flavor, unique in its kind and unparalleled throughout the animal world. A top of the range product for people who appreciate gourmet foods and who are not willing to accept compromises.

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;
- smoked;
- 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.

One of the most important characteristic of chicken meat is its lightness. And the consumers know it very well.

Maybe they don't know that lightness is due to the richness, typical of poultry, of unsaturated fats (the good ones) and low content in saturated fats (the bad ones). But that doesn't matter to your clients.

Surely if you have high quality poultry you will want to enhance its flavour because you have selected it so carefully.

So, you usually add pork salami to poultry meat to improve the taste of the preparation. But at the same time you are adding those saturated fats that poultry doesn’t contain, which is the reason why you’re having it in the first place.

So is it possible to combine flavour and lightness to obtain an even more exclusive poultry? A premium poultry combination for your most demanding clientele?

There are sounds which are able to recall to our mind some situations, but above all there are flavours and fragrances that we easily associate to a season.

Winter is coming up, the tables in the North of Italy are purple as the leaves of the winter radicchio vegetable. The crackling fire in the fireplace reminds us of the uniqueness of goose smoked salami like our very own Vigevano goose breast.

The meeting and the memory of these flavours with these colours can only inspire us to try a new simple, but tasty risotto in order to welcome the month of December.

​Here's what came to our minds ...

There is gastronomic excellence for each territory of our country: from the pecorino cheese with beans in Lazio, to cured ham and figs in Emilia Romagna to the sea cobs and the white polenta in Venezia Giulia.

​Much to my surprise I have discovered a culinary marriage with solid roots in the Lombardy and Piedmont traditions: goose and rice. These two products represent the gastronomic identity of the areas, each with its own history and importance.

Today we are thinking about the hot season and at the same time about giving importance to a vital union between the goose and rice. Our intention is, through ancient knowledge and tastes linked to Vigevano’s goose salami, to recognize what is typical about the territory.

The first light delicate digestible summer proposal has been represented by the Italian sushi!
The ingredients used are of course all Made in Italy with an original touch that distinguishes these preparations: better quality Selenium rice, Lomellina cooked goose ham and Lomellina smoked goose bresaola.

Selenium Rice is a historical Italian variety with small and round grains with a particular pearl and crystal shade. Because of its low amylose content and high amylopectin content, the Selenium rice becomes quickly sticky and at the same time remains soft even after cooking so it is perfect for making sushi.