by Gianluca Bellazzi
Reading the review by Rossella, a historic restaurateur, I move by the involvement that goes far beyond words.
Then after a second reading, I collect all the originality of the combinations of our pure goose products with fruits. These are modern and very elegant combinations that carry you throw the gourmet world.
So I decide to share it with you. Because you want to exploit all the exclusivity of a top of salami to surprise your customers once again.
The goose leg in confit is combined with an orange mustard. It makes you dream. The orange note enhances the flavours of the goose. While the presence of citric acid in the confit makes it even more delicate.
The 45-days cured sliced smoked goose breast is marvellous with a sweet grapes.
The goose liver paté is combines with a warm bread and with red currants.
The goose salami, on the other hand, are served with only hot bread. It helps to capture the flavours and all the delicatessen of pure goose products.