The Cantharellus cibarius has a typical orange yellow color, dense folds under the hat, replace the lamellas and extend to the stem. Exemplars with a hat diameter of 15 cm are considered real giants, as these mushrooms are usually much smaller. They can be found in the hottest forests or in the mountains, with a different ripening time. The fruity scent makes it possible to eat it alone in salads, steam cooked and mixed in fresh egg-pasta, or eaten with polenta.
INSTRUCTIONS 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 base of risottos or sauces with a base of oil and garlic, or a sauce, 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.