Goose in Onto

Italy

Veneto

Cured meats and meat products

Back to the archive >
Goose in Onto

Veneto’s farmers once bred varieties of geese that were gray or gray and white, but they were eventually replaced by the large Romagnola white goose. The geese were used to make cured meats, prosciutto (“parsuti” in dialect) and an unusual preserve called “oca in onto” or “oca in pignatto”, meaning “goose in fat.” This kind of confit, which used all the parts of the bird, could keep for many months. The preserve was made in the winter by the women, who used the idle time during the cold season to make hearty preserves for consumption during the summer. Traditionally the first geese were butchered and eaten in early November, for the feast of St. Martin.

  • Hai imparato qualcosa di nuovo da questa pagina?
    Did you learn something new from this page?

  • YesNo
Back to the archive >
These days, very few people produce goose in onto for sale. Instead it is made at home, destined for consumption by the family or perhaps in a couple of osterias. There are two Presidium producers, both of whom have a holiday farm where they raise geese outdoors. They are trying to reintroduce the region’s traditional native breeds, which had almost completely disappeared. They use the geese to make various products, including goose in onto, and they have joined in an association to promote the preserve and encourage its revival.

Production area
Treviso, Padova and Vicenza Provinces

Presidium supported by
Region of Veneto
Il Dosso
Michele e Luca Littamè
Sant'Urbano (Pd)
località Carmignano
via Dosso, 2
tel. +39 0429 693292-338 6161094
ildosso@virgilio.it

Agriturismo
Mondragon
di Manuela Tessari
Tarzo (Tv)
via Mondragon di Arfanta, 1
tel. +39 0438 93302-933867
info@mondragon.it
www.mondragon.it
Slow Food Presidium Producers’ Coordinator
Manuela Tessari
Tel. +39 0438 933021
info@mondragon.it

Slow Food Presidium Coordinator
Renato Ballan
tel. 346 3797959
mais@biancoperla.it
These days, very few people produce goose in onto for sale. Instead it is made at home, destined for consumption by the family or perhaps in a couple of osterias. There are two Presidium producers, both of whom have a holiday farm where they raise geese outdoors. They are trying to reintroduce the region’s traditional native breeds, which had almost completely disappeared. They use the geese to make various products, including goose in onto, and they have joined in an association to promote the preserve and encourage its revival.

Production area
Treviso, Padova and Vicenza Provinces

Presidium supported by
Region of Veneto
Il Dosso
Michele e Luca Littamè
Sant'Urbano (Pd)
località Carmignano
via Dosso, 2
tel. +39 0429 693292-338 6161094
ildosso@virgilio.it

Agriturismo
Mondragon
di Manuela Tessari
Tarzo (Tv)
via Mondragon di Arfanta, 1
tel. +39 0438 93302-933867
info@mondragon.it
www.mondragon.it
Slow Food Presidium Producers’ Coordinator
Manuela Tessari
Tel. +39 0438 933021
info@mondragon.it

Slow Food Presidium Coordinator
Renato Ballan
tel. 346 3797959
mais@biancoperla.it

Territory

StateItaly
RegionVeneto

Other info

CategoriesCured meats and meat products