A hazelnut and chocolate spread made in Piedmont for the last 50 years and bearing some resemblance to traditional giandujotti.

Short biscuits (US: cookies) made with ground almonds and honey in a variety of shapes.

"Goose with wine." Goose roasted and then braised in red wine.

"Goose with red pepper sauce." Roast goose with of sauce based on red peppers.

Goose poached in water before being cooked in its own fat. A sort of confit.

"Goose in the style of Treviso" in the Veneto. Goose cooked with celery.

"Stuffed goose in the style of the Borgias." Roast goose stuffed with pork forcemeat made with the liver and apples and chesnuts.