A dialect name for the boletus, cep or porcino mushroom, often used in dried form in stews and stocks.
A name in Emilia for the black boletus mushroom. Excellent to eat from August to October whether raw in salads or cooked or preserved and also freezes well.
A dialect name for the boletus, cep or porcino mushroom, often used in dried form in stews and stocks.
A fish stew from Liguria mainly using white fish. Usually the stew is puréed and used as a soup which is generally poured over bread. In San Francisco a dish of this name would be a seafood stew rather than a soup.
