These mushrooms in olive oil with their delicate taste and fleshy consistency are perfect as appetizer with sausages or cheeses, or combined with polenta or egg fillets. The result is a special dish to be offered at any time of the year.
INSTRUCTIONS FOR USE: Drain the mushrooms, add chopped parsley and taste it cold with salami and cheeses. Alternatively you can heat a little oil and fry two cloves of garlic, then add the mushrooms already drained and let go on a slow fire for 4-6 minutes. Then mix with some cream to create a perfect sauce for Tagliatelle, or add to polenta accompanied by Asiago.
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.