Davide Montanari
Romagnola duck and goose
Romagnola duck and goose
Via Pambera, 121
40026 Imola - Bologna
349.7798558
www.allevatoriavicoli.com
aiaromagnola@gmail.com
40026 Imola - Bologna
349.7798558
www.allevatoriavicoli.com
aiaromagnola@gmail.com



The company, which is a small poultry farming located in the countryside of Imola. In a large orchard full of many varieties of native plant, are hosted a large number of bird breeds local.
David, that is the great enthusiast of the family, they are helped by both parents who dedicate themselves with great passion to the large chicken coop.
Stand out for their rarity and prestige of the wonderful geese of Romagna by candid plumage, but are no less valuable of the rarest ducks in Romagna.
Both were palmipeds once very common in Emilia Romagna and in particular in the provincial areas.
You can say that every family sharecropping was raised with care at least a “game of the geese”, group consisting of one male and two females. This group guaranteed, in fact, a large number of eggs in the spring and fall that could be sold or incubated directly from the breeder.
The goose was considered the pig of the poor and with the fine meat you could make some preparations to the long-term conservation, as the meat under the fat or the ham and salami, goose.
Both the goose and the duck Romagna had an important function in agriculture: with their pasture had, in fact, clear vegetation from the small irrigation canals, while carrying out an activity which is very useful for the farmer.
Romagnola Duck
and Goose fresh meat
and Goose fresh meat
The Romagna goose emits a high-pitched, shrill sound, unlike the heavier tone of the Toulouse breed.
It is certainly one of the oldest breeds in the world and also the most fertile and egg laying (110/115 eggs per year with a minimum weight of 150 gr). Its down is among the most popular as well as its flesh. The duck and goose meats are savory, tasty and contrary to what one might think they tend to be very lean. Rich in iron and microelements, they are among the most popular meats in the East but inexplicably they are much less widespread in Italy than in the past. In all likelihood, all this is due to the need for long cooking and elaborate recipes that are ill-suited to today's needs for a quick lunch..
However, new cooking and preparation methods have been proposed, such as sliced duck and goose breast. Of course, the best way to enjoy this meat is to roast it in its own fat.
