If you have a special, light and digestible dough. One of those made with highly digestible flours, then this is the right choice for you.
 
Your main point is your exclusive dough. A dough with slow leavening flour, highly digestible. These elements are the reasons upon which you can base your communication, in order to attract new customers to you.
 
It’s what actually differentiates you most and that you want to defend at all costs. You want to be very careful about the ingredients you put on top of the dough so that you do not spoil the high quality of your dough.
 
That is exactly your critical point. Because being able to give an elegant solution with a tasty, light topping, unique palatability and also being respectful of the dough is not very easy.
 
The risk is to waste the research and the  leavening work you have done, when that’s precisely  your winning strength.

by Gianluca Bellazzi

When some years ago I started producing goose salami I thought, as naive, that all goose salami were the same. But I couldn't understand why the prices were so different.

Then on the way I realized that there is "pure goose salami" and the others. A range of salami in which pork meat and pork fat are the main ingredients while goose meat is in a small quantity.

So on the one hand we have exclusive goose products for those who don't accept compromises while on the other hand a pork salami with goose.

The choice between real goose products and the others might seem trivial. But if you have a gourmet customers who wants the best of goose products you have no doubt.

However having a pure goose salami is not enough because you also need to be guaranteed. Of course the producer guarantee is not enough because he could be self-referential.

So the original goose salami must also be recognised by independent and important newspaper like GamberoRosso.

Do you have customers that appreciate take away food for many different reasons? Clients who also want vacuum pre sliced produce for different reasons? Does this single slice become more and more important in your business?

More people are asking for vacuum sliced products. This, whether you like it or not, is a fact. And since you are here to sell and to satisfy the needs of your clients you can't discard their needs.

It would be a pity to lose clients that would like to buy from you not only the fresh product, but also the pre sliced.

The reasons for today's consumers preferring pre sliced vacuum are different.
Let’s see them together:

• Some prefer pre sliced products because they are curious to taste something different, but they're embarrassed to ask you for just 50-70 g. It's understandable given the small amount, but if they don't get the chance to taste it they will never buy it.
• Others prefer it because they are in a hurry and have no intention of waiting for hand slicing. It can happen because not every day is the same.
• Others still shop once a week, especially during this time, and need vacuum to have a fresh product to last a few days when they decide to open it.
• Then there are those who look at the practicality of the packaging.
• And finally, there are those who want to read the label information and be able to compliment you the next time.

Not having gourmet pre sliced products today means losing an important part of your business.

Today, not only must the product be excellent, but it also must be attractive and anticipate the customer’s experience at the tasting. This is because you eat “first with your eyes and then with your mouth”.

To help you satisfy these needs, we created our line of sliced pure goose salami as in the olden days.

An exclusive line for a delicatessen shops. A line that meets all the requests highlighted earlier because:

• The amount of 45 to 70 g is not too challenging and invites you to taste;
• the package is very comfortable, not too bulky and without sharp edges that can break the bag;
• it has a shelf life of about 65 days;
• it has an elegant black background packaging consistent with your target;
• the product and the whole slice are clearly visible;
• it offers you a wide range of pure goose products that no other company provides;
• you can create an exclusive corner of pure goose products as in the old tradition and improve your appeal;
• it has a modern and captivating English label with all the important information to meet your customer s' requests.

Would you like to watch the video of pre slice goose collection?

Finally, to help you better serve your customers, we have prepared an unmissable offer for you.
What are you waiting for? Just send us an email at info@ocasforzesca.eu and we'll call you right back.

Until recently, I have always thought of the Goose leg in confit only as a winter dish, particularly caloric and to be served hot. But recently a chef client of mine pointed out to me that we use lean goose raised on the ground like chickens and its leg is light, fresh and digestible like all poultry, but it also has that softness and flavour that only gourmet goose meat can offer.

Many light meats are often both too dry and stringy and need abundant seasoning to make them softer and more palatable, thus excluding the initial benefit. On the other hand, our goose leg in confit does not need to be seasoned, because of its full taste and its very soft structure, even cold. So with this excellence in your hands you can cater to those who want a gourmet product, round and tasty and at the same time suitable for the summer. A unique dish rich in protein and low in fat.

All this is possible by vacuum cooking at low temperatures for many hours. A type of cooking that you know very well and that we also used to offer you the lean goose leg. In the first hours it becomes hard and nervous and then it relaxes in a blaze of flavour and tenderness.

Therefore our goose leg in confit if served cold, offers you that unique, captivating and tasty summer solution without sacrificing the typical lightness of poultry meat. Deboned at low temperature is a real surprise! You can find an unexpected roundness and softness. A really difficult palatability to find in other meats at this temperature.

As you well know the gourmet goose is a light sweet meat that goes very well with sweet vegetables like peppers and onions. So for summer 2019 you could offer the goose leg in confit combined with the Breme onion called the very sweet. A colourful, fresh, light and particularly inviting dish that leaves you speechless. Our gourmet Chef Marco, has thought of a name to honour such a delightful dish. So we called it: Goose leg in confit over seasonal crudités and Breme onion petals. You just have to try it and write your impressions, suggestions, criticisms or anything that can help us to offer you new and even better food combinations.

Look around this amazing dish

The deep historical connection to Milan, under the Visconti reign first and then under the Sforza family, led us to repossess a very interesting product of our territory: authentic goose salami without pork meat. The historical one. The one born in the 13th century and handed down for generations to the present day. By now, we tried to enhance the goose salami, revisit the product in a gourmet fashion and recover the precious heritage of a territory.

​Rediscovering the link with the territory and with tradition of making goose salami without pork for us means re-evaluating the dish. A product that tells us a piece of our medieval and Renaissance history, inextricably linked to the typical Italian artisan cuisine of our territory. First of all, we pay attention to the quality and freshness of lean goose meat. The preparation of the goose neck as a skin case with its characteristic external sewing gives it the particular shape of a flask. These are fundamental aspects that best express the historic authenticity of goose salami, with its typical elegance and lightness unique to the rest of the world.

Reviewing the product for today's consumer in a gourmet version means reducing ingredients and salt content, increasing yield in the kitchen and shelf life. In fact, improving the quality of the product to benefit the health aspects inherent in goose meat. All of this is accompanied by a constant commitment to research and development, to collect the heritage of a territory and create new goose products starting from the traditional ones.

Our intention is to offer a totally Italian experience made of exquisite taste. We complete the experience with  an impeccable service component and with new and modern gastronomic proposals spread throughout the blog completely dedicated to the goose. From single vacuum packaging to reduce food waste, to sustainable and fast logistics. Not to forget an essential label that conveys elegance and good Italian taste.

We then asked ourselves how to share this with you. Our 100% Made in Italy is the perfect synthesis of tradition, elegance and high quality. A sensorial experience, connected to taste, touch, smell and hearing, but also to a cultural and narrative made up of images, places, traditions and creativity.

A survey clearly shows that the wine bar customer pays more attention to the quality of the products, their history and their link with the territory. We are therefore faced with a customer who:

• asks for higher quality products than their daily purchases;
• is interested in the story contained and conveyed by the product that helps him to better appreciate it;
• wants to know the link with the territory: an aspect that best expresses the Made in Italy concept.

The owner of the business needs, on the one hand, to meet the desires of the modern customer and on the other hand to enhance the wine bottles with the appropriate food combination. It is reasonable to think that if we want to enhance an elegant wine we must accompany it with an elegant high quality salami. The question is whether to offer pork or "non-pork" product.

We habitually consider only pork cold meats. But the growing consumption of poultry, fish and vegetables tells us that today's consumer increasingly seeks alternative products and assesses the quality of the proposal also based on lightness and digestibility.
Is there an elegant alternative to the pork meat? After several years of research and development we can certainly say that without doubt the alternative is the white goose: gourmet lean, light and digestible. Our goose salami harmonize the richness and flavour of goose meat with the need for lightness and digestibility of the modern consumer.
It has been possible to get gourmet goose products by;

• the ground goose breeding;
• a natural diet without force feeding;
• a cycle of only 5 months.

Fresh, tasty, elegant and especially light ... These are the characteristics that evoke one of the world’s most famous and imitated preparations: Sushi.

As a Japanese tradition, Sushi, despite the abundance of ingredients, continues to be hugely successful all over the world, thanks to the features just mentioned and the oriental touch that we like to savour during our evenings out, or not.

Normally tuna and salmon are master in this preparation, but we decided to propose a fresh and delicious sushi without fish, but with Italian lean goose meat. A sushi characterized by the typically Italian touch that is expressed with the harmony of the ingredients, with the naturalness of the preparation and with the use of typical Italian products.

So we thought of replacing algae, salmon and wasabi, which are far away from our gastronomic traditions, with seasonal and local ingredients that might express the best of  the “Made in Italy” culture which is the result of creativity, design, good taste and naturalness blended together.

The combination of the words “goose+sushi” result in  GOOSHI, an imaginary name for the new dish, as sliced ​​zucchini, local Selenium rice, Mantova melon and Vigevano smoked goose breast become the protagonists of this unprecedented gastronomic preparation.

In GOOSHI, the Italian goose products repalce the fish, keeping the same characteristics of freshness, lightness, digestibility and above all the undeniable elegance of the Italian stile.

A simple dish, suitable for the hottest season that we propose in our 100% Made in Italy version.

The tasting platter has become a must in modern cuisine. This kind of presentation format has been well received because of its easier preparation and at the same time the rich proposal it delivers.
No wonder the platter is in the first position on the menus from the Valle d'Aosta to Sicilia, from bistros to delicatessens.

Yet you must not to think that it is so easy to prepare. Many different tastes merged into one proposal are never an immediate thing. If so much attention is given to the combination of tastes and flavors in a dish, just as much should be dedicated to achieving a platter to give satisfaction to the eye and the palate.

As for the platter of goose salami we must be careful to create an escalation of tasting so that each product is tastier than the previous, but less than the next.
The same goes for the salami with " long " taste, those who tend to keep their flavor on the palate for long lasting periods: for their characteristic they should be the last item to be tasted.

Following is a view of  how to make a platter made of 100% Italian cold cuts goose enriched by a food product. The products that you find on it do not include the full line, but they allow you to get an idea of what are the available options.

The protagonists on the platter are:

• Lomellina cooked goose ham
• Vigevano cooked goose salami
• Goose Galantine with Bronte Pistachio
• Vigevano cured goose Salami
• Vigevano Smoked goose breast
• Fried rice balls stuffed with Vigevano cooked goose salami.