Cacciatori d’oca is a traditional Lombardian dish that originated in the Lombardy region of Italy. It is a delicious and hearty dish that is typically made with goose meat, although other types of poultry can also be used. The dish is popular in several towns and communes in Lombardy, including Mantua, Cremona, and Pavia.
In Mantua, you can find Cacciatori d’oca at local butcher shops such as Macelleria Zanardi and Macelleria Bortolotti. These shops offer high-quality goose meat that is perfect for making this traditional dish. In Cremona, you can visit Macelleria Rota or Macelleria Bongiovanni to find the necessary ingredients for Cacciatori d’oca. In Pavia, Macelleria Cattaneo and Macelleria Boffi are known for their excellent selection of poultry.
To prepare Cacciatori d’oca, the goose meat is marinated in a mixture of red wine, garlic, rosemary, and other herbs and spices. It is then slowly cooked in a pot with onions, carrots, celery, and tomatoes until the meat is tender and flavorful. The dish is typically served with polenta or mashed potatoes.
Cacciatori d’oca has been recognized as a traditional Lombardian dish with PAT (Traditional Agri-Foodstuffs) recognition. This recognition ensures that the dish is made following specific traditional methods and using locally sourced ingredients. Some of the specifications for Cacciatori d’oca include the use of goose meat, the marination process, and the slow cooking method.
Sources:
– “Cacciatori d’oca: la ricetta tradizionale lombarda” – www.giallozafferano.it
– “Cacciatori d’oca: la ricetta originale” – www.cucchiaio.it