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Bigoli with Duck Ragù

  1. Clean and chop the onion and the clove of garlic, brown them in a big pot with some spoons of extra virgin olive oil.
  2. Lay down the duck, put salt, black pepper, some leaves of sage and a sprig of rosemary. Deglaze with a bit of white wine and continue with the low heat cooking.
  3. When the duck is almost ready, remove it from the pot and bone it cutting the meat in small pieces.
  4. Strain the gravy and replace it in the pot with the duck. Add some spoons of tomato sauce diluted with hot water and broth, continue until the cooking is done.
  5. Meanwhile, cook the bigoli in plenty of salted water, drain them and cook them for 2 min in the pan with the duck sauce.


Source: Archivio Consorzio Vicenzaè


Roast Goose

Autumn in Slovakia belongs to goose feasts, with their long tradition especially in the Small-Carpathian region. Breeding of geese and goose feasts in Slovakia have about a hundred year long tradition that is related to the southern regions of our country. The tradition of roasting goose came to Slovakia from German-speaking countries, especially Austria and Germany, where it is associated with the feast of St. Martin. In Slovakia, it was mainly established for economic reasons because selling roasted goose at the local markets was the activity of Slovak housewives, which in this way improved the household budget. Gourmets from various parts of the country began to search for places where the best goose came from (Chorvátsky and Slovenský Grob). Another reason for the emergence of this habit was just to the South of Slovakia with plenty of small rivers and brooks ideal conditions for breeding geese.


  • 400 g of bigoli
  • 1 cleaned and flamed duck
  • 1 onion
  • 1 clove of garlic
  • White wine
  • Sage
  • Rosemary
  • Tomato sauce
  • Extra Virgin Olive Oil
  • Salt and black pepper

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