The "Craterellus cornucopioides", commonly called the "Dead Trumpet", has a characteristic trumpet shape and a grayish brown color. It is used both fresh and dried and pulverized.
Great porcini dried in the sun that preserve all the scent of the woods where they were harvested. The type of preservation allows it to be throughout the year. They are excellent with risotto and meat based dishes, and very easy to use.
Great dried porcini give a delicious taste to corn flour. Polenta and mushrooms, a typical mountain dish ideal for winter with melted cheese during summer grills.
Great porcini dried in the sun that preserve all the scent of the woods where they were harvested. The type of preservation allows it to be throughout the year. They are excellent with risotto and meat based dishes, and very easy to use.
The "Gambesecche" (the scientific name is "Marasmius oreades") are small black-brown mushrooms. It has a very intense and pleasant smell reminding that of almonds.
Excellent dried Porcini give a delicious taste to corn flour. Polenta and mushrooms, a typical mountain dish ideal for winter with melted cheese and summer grills.
Excellent dried Gialletti give a delicious taste to corn flour. Polenta and mushrooms, a typical mountain dish ideal for winter with melted cheese and summer grills.
Mixed frozen mushrooms are great for making sauces for pasta dishes or with white or red meats, a good base for risottos and as a complement to polenta.
Excellent dried porcini and Speck accompany the grains of fine “Carnaroli” rice. Risotto with scented mushrooms, a typical mountain dish ideal for any season.
Mixed frozen mushrooms are great for making sauces for pasta dishes or with white or red meats, a good base for risottos and as a complement to polenta.