The slow drying of porcini on the harvesting site keeps all the scents of the wood, which are expressed even by small amounts of product (100 g of dried mushrooms equals one kg of fresh product).
INSTRUCTIONS FOR USE: Dip the mushrooms in a cold water pot. Bring to a boil and allow to simmer for 3 minutes. Drain and rinse. They can be prepared as a base for a risotto, but also with fresh mushrooms to flavor the mixture, or as a side dish with polenta and cheeses. Usually dried mushrooms are accompanied by other preparations for their intense taste.
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.