Goat has been part of the Mediterranean diet for thousands of years. Although meat was never on the menu within the Cucina Povera every day and was mainly seen as a luxury festive dish for the holidays. Young goat is what we are talking about then. After a long search, we found local organic goat at the Ridammer Hoeve, by bicycle, or rather Vespa distance from Casalinga in the Amsterdamse Bos. We have just received half a goat, which we will now process in its entirety. On the Casalinga Autumn menu we serve it as ‘ragu’ with homemade fusilli Calabrese. More specialties will follow in addition to the fixed menu.