Common throughout Italy, in the forests of hardwoods, sometimes for the whole autumn or only in the late autumn months. At the top it is gray colored, in the lower part it is entirely black. Compared to the Chantharellus it is recognizable for the smooth bottom and abscence pleats. In French cuisine it is often pulverized to flavor the dishes, as it remembers the taste of black truffles.
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 for risottos, 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.