L'oca (the goose) was written about in the 1st century collection of recipes by Marco Gavio Apicius, the most famous of Roman culinary maestros. The goose was fattened with dried figs and wine mixed with honey, then were either oven roasted, spit-roasted or boiled and served with a sauce made with pepper, coriander, mint, rue and olive oil. Its liver was a delicacy to be dipped in milk and honey.
It's also obvious to historians that Charlemagne, the Emperor of the Holy Roman Empire also favored the development the valuable goose. In the Middle Ages he personally owned 30 geese on his farm for domestic use and trade. In Italy as well as other countries, goose is the preferred celebratory food on the day of San Martino.
Old school Italians even forecast the weather using the goose... at the dinner table, that is. If the bones are white, the winter will be short and mild; if they are dark is a sign of rain, snow and cold.
In the Game of the Goose the object is fairly straightforward, rolling the dice and being the first to make it to the center. There are obstacles to avoid, just like in the child's game Candy Land, except rather than getting stuck on a Licorice Stick, the obstacles are the Inn, the Bridge and Death.
The game originated sometime in the 16th century, and is considered the forefather of most board racing games. Manufactured versions appeared in the late 19th century, and modern versions are still played throughout Italy and Europe. There are even life-sized games with real geese played during the Festival of San Marino in some towns like Mirano and Mortara.
Goose - 6 oz; 266 calories; 19.11 grams total fat/5.1 grams saturated; 20 grams protein