CORTE DELL'OCA
Cold cuts and goose specialties Via Sforza, 27 - tel. 0384 9893597 - fax. 0384 384.93570 - 500 meters from the railway

Interview with the master Gioacchino Palestro not only a great craftsman but, a true intellectual of the raw material necessary to make great cuisine, both in restaurants and at the home of gourmet enthusiasts.

Each territory has its own characteristics and its own culture, if you add the good fortune of having real enthusiasts who nourish it, enhance it, first it expands into the neighboring areas after which it can also happen to see it migrate to the rest of the world.

In this corner of the Po valley "la Lomellina" we speak of goose, an animal that has lived with man for millennia has had a great importance in its history but is still little known from a gastronomic point of view.

During the inspection one realizes perfectly how to know the subject it is essential to have contact with people who have both the experience and the necessary skills, it is not like going to a good butcher to make their purchases, here you are in the laboratory of a real student of the subject, it can be seen from the choice of objects and their almost random arrangement, always manifested with great taste.

I also discovered the Fake News of the industry: "fattening"! Only necessary to make liver pate as the goose meat is very lean and delicate, a real delicacy for the palate.

For years I have been a lover of goose liver pate, I have traveled a lot and I love France, a country of which I appreciate both the flavors and the wines, I certainly had preconceptions that have completely disappeared in this visit, indeed, as a lover of history since I was a child I claim to have retraced in a few hours from the time of the Grand Duchy of Milan to that of Charlemagne.

Remembering that in fact it was the Romans who spread the gastronomic culture of the goose in Europe, this is more than necessary to remember by inviting the skeptics to make a study of them.

I conclude by saying that, an article with some photographs is certainly not enough to tell such a complete and high-level reality, I am attaching some links (made by others) for pure altruism and in-depth analysis (1) | (2) given that online communication is finally consolidating. Fully aware of the fact that in any case and in any case, it is certainly not enough.

text and photographs - Giovanni Zullo
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