Maccherone all'Oca

Maccherone all'Oca is a traditional pasta dish originating from the rural area around Badicorte, Italia, where it is notably prepared at Podere Le Caselle, as documented by the user JustUs. The dish features thick, hand-rolled maccheroni—similar to pici or maccheroni alla chitarra—tossed with a rich, slow-simmered sauce made from goose (oca). Key ingredients include the goose meat, often braised with soffritto (onion, carrot, celery), white wine, tomato passata, and aromatics like rosemary and sage. A great version is distinguished by perfectly al dente pasta that captures the velvety sauce, deeply concentrated gamey flavor from long cooking, and a balance of savory and herbal notes without the sauce being greasy. The goose is typically shredded or left in small pieces, and some variations incorporate pancetta or a splash of cream for extra richness. Regionally, versions vary with the pasta shape: in parts of Tuscany, pici are used; in Umbria, maccheroni alla chitarra might appear. Some cooks omit tomato for a more rustic, all-meat ragù, while others add porcini mushrooms or black truffle during autumn. At Podere Le Caselle, the dish is presented as a hearty, farmhouse classic that highlights the local goose-rearing tradition, often paired with a robust red wine from the surrounding hills. Despite its specific regional roots, Maccherone all'Oca remains a specialty best experienced in its place of origin, where the quality of the goose and the handmade pasta define the dish.