Goose in Onto

Slow Food Presidium

Italy

Veneto

Cured meats and meat products

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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.

Season

Available all year round

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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
Producers
Agriturismo Il Dosso
di Michele e Luca Littamè
Via Dosso, 2
Località Carmignano
Sant’Urbano (Pd)
Tel. +39 338 6161094
ildosso@virgilio.it
www.michelelittame.it

Agriturismo Mondragon
di Manuela Tessari
Via Mondragon, 1
Località ArfantaTarzo (Tv)
Tel. +39 333 7850311-339 8229761
info@mondragon.it
www.mondragon.it
Slow Food Presidium Producers’ Coordinator
Manuela Tessari
Tel. +39 339 8229761
info@mondragon.it

Slow Food Presidium Coordinator
Renato Ballan
tel. +39 346 3797959
mais@biancoperla.it
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
Producers
Agriturismo Il Dosso
di Michele e Luca Littamè
Via Dosso, 2
Località Carmignano
Sant’Urbano (Pd)
Tel. +39 338 6161094
ildosso@virgilio.it
www.michelelittame.it

Agriturismo Mondragon
di Manuela Tessari
Via Mondragon, 1
Località ArfantaTarzo (Tv)
Tel. +39 333 7850311-339 8229761
info@mondragon.it
www.mondragon.it
Slow Food Presidium Producers’ Coordinator
Manuela Tessari
Tel. +39 339 8229761
info@mondragon.it

Slow Food Presidium Coordinator
Renato Ballan
tel. +39 346 3797959
mais@biancoperla.it

Territory

StateItaly
RegionVeneto

Other info

CategoriesCured meats and meat products