Our Porcini Mushrooms contain all the aroma of the Subalpine forests. White meat with white pores and tubules and a brown-hazel colored hat make Boletus edulis easily recognizable. This fungus lives in symbiosis with many plant species and other forest essences from which they get their scented flavor. There are various species of Boletus; Edulis is typical of mountainous areas, but is also found in other environments. The law prohibits the collection of mushrooms too small to avoid ruining the regrowth.
INSTRUCTIONS FOR USE: Dip the frozen mushrooms into a cold water pot. Bring to a boil and allow to simmer for 3 minutes. Drain and rinse. Prepare a base of oil and garlic, or a sauce, cook the mushrooms for 15 minutes, adding salt and parsley as desired.
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.
Il miele di castagno ha sapore aromatico complesso e potenti proprietà antiossidanti e antimicrobiche.
The chestnut tree honey has aromatic and complex taste, it has powerful antioxidant and antimicrobic properties.
The wildflower honey soothes cough and has detox qualities for the liver. It sweetens and energizes. Its taste can change based on the blooming period and zone, and the color can reveal the flavour: if it is dark it is more intense, if it is clear it is delicate.