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Not something you often see on an Italian menu, but around Pavia in Lombardy they make them (mixed with pork) into cacciatori d'oca sausage; another from the same region, salame d'oca di Montara is nicknamed Ecumenico because it can be eaten by Christians, Jews and Muslims alike. Increasingly, too, geese (and ducks) are turned into fegato grasso (foie gras).

Goose preserved in fat (oca in onto, or oco in pignatto) is similar to confit, but using all parts of the goose. It's a tradition in the Veneto and in the Ark of Taste.

The Sagra dell'oca, however, takes place in the Umbrian hamlet of Canino di Corbara, near Orvieto, in late June to early July.


Text © Dana Facaros and Michael Pauls

Images by: marimbajlamesa