The blades are wrought and spaced, attached to the stem that gives it the particular name of "dry legs". Typically it grows in the grass of pastures, streams and clearings; Is common across Italy, from plain to mountainous areas. The hard stem, if dried, can be used with the chapels to create intingules and condiments, preferably without adding other strong flavors to not cover its delicate and aromatic taste.
FOR USE: Dip the dried mushrooms in a cold water pan. Bring to a boil and allow to simmer for 3 minutes. Drain and rinse. Use as a basis for slices, sauces and mixed, with a base of oil and garlic, or a sauce, adding salt and parsley as desired. You can grind the dry mushroom to get a good flavoring powder.
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.