The gosling cooked stewed or roasted was frequently found on the tables of Prato farmers as it was one of the most delicious farmyard animals to be served during the threshing of the grain and the harvest. It was tradition to fatten the duck for an entire year, and to thank those who had participated in the work in the fields and vineyards, lunches or dinners based on this exquisite dish were offered.

In a large pan, brown the chopped herbs in extra virgin olive oil. Once they are lightly browned, add the meat, both the minced veal and the garling cut into small pieces. Add salt, pepper and brown.

When the meat has taken on a nice brown color, after about one hour, add the red wine and let it evaporate over high heat.

Next, add the tomato sauce and dilute everything with hot water. Simmer for about two hours.

The sauce obtained can also be used to season tagliatelle or macaroni.

This traditional recipe for stewed or roasted gasling is a tribute to the peasant culture of Prato and the celebrations related to the harvest of wheat and grapes. A dish rich in history and flavor to be enjoyed in an authentic atmosphere.