Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Goose breast with balsamic vinegar is a succulent and aromatic dish typical of the Emilia-Romagna region. The goose meat, tender and flavourful, is marinated with balsamic vinegar and herbs, then slowly cooked in the oven. The result is a soft and tasty goose breast with a unique and enveloping flavour. This dish is perfect for a special dinner or festive occasions.
Prepare the sauce: in a bowl pour in the oil and vinegar, emulsify by whisking with a small whisk, then add two peeled garlic cloves, a piece of chopped chilli pepper and a pinch of salt
In a saucepan, heat a knob of butter and two tablespoons of oil, brown two garlic cloves in it and remove them
Place the sliced goose breast in the pan and brown the slices over high heat for a few minutes
Season with salt and pepper, sprinkle with balsamic vinegar, reduce the heat and cook for 15-20 minutes
Arrange on a serving platter and pour the marinade over it
Suggested wines: Carema DOC Vino Nobile Di Montepulciano DOCG Taurasi DOCG
Pan
Oven
Store in an airtight container in the fridge for up to 2 days
Typical dish of the Emilia-Romagna region
Italia
| Energy (kcal) | 331.24 |
| Carbohydrates (g) | 5.76 |
| of which sugars (g) | 4.1 |
| Fat (g) | 29.52 |
| of which saturates (g) | 7.6 |
| Protein (g) | 10.44 |
| Fibre (g) | 0.74 |
| Salt (g) | 0.15 |
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
