The finferle, other than the finferlo (yellowish), retain a yellowish stem with a gray gray hat. This mushroom is small and typical of the late autumn season. Drying helps keep the mushroom even for long periods, which is why they are very good, as well as for sauces and risotto, also for omelets and soups.
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.
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.