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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
  • CONTACT
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7/15/2021 0 Comments

Do you want to revisit your most classic pizzas in a top version?

I am in Turin at the Pizzeria Fratelli Roselli in the company of the owner Gerri and I will quote a couple of thoughts out of his review for you.
  • "I was looking for quality goose products on internet and in so doing, I found the OCA SFORZESCA company."
  • "We chose cooked goose ham because it is the best product to renew some of our most classic pizzas.”
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  • "We prepare the Capricciosa pizza where the classic cooked ham is replaced with the cooked goose ham which is a much leaner product and is also a novelty, very much appreciated by our guests”.
  • “We offer our classic Parmigiana pizza with the addition of cooked goose ham. "
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  • "We also have Summer pizza, as we call it, with fresh small tomatoes and the mozzarella of Battipaglia and of course, the exclusive OCA SFORZESCA cooked ham".
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  • "Customers, after tasting it, are very happy because it is a new proposal. It is not a product that can easily be found because it is a niche product."
  • "It is also very easy to work with because it can be very thinly sliced, further enhancing its flavour and offering an excellent slicing yield."
  • I would rate the OCA SFORZESCA products highly, given their excellent qualities.

Would you like to receive the best goose food combinations by our customers?
​​It is free.

​If you want to listen to the whole Gerri's review ...
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    Gianluca Bellazzi and Marco

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