A name in Emilia-Romagna for the St George's mushroom. A small white or cream mushroom that appears in parts of Europe around St George's Day on 23rd April.
A name in Bedizzola in Brescia in Lombardy for the black poplar mushroom. Good in risotti or sauces.
"Fountain. Spring." Used to describe a mound of flour with a well in the middle into which an egg is broken. The ingredients are then mixed to make batter.
A large, round wheel of rich, smooth, buttery cheese made with raw cow's milk, similar to Gruyère. This ancient cheese has a dense, golden yellow, salted paste with small holes and is aged for about four months and brown rind. It is made in Valle d’Aosta in Piedmont, where it is matured in special grottos, governed by its PDO. Only those considered to be of high quality are stamped with the name of 'Fontina'.The flavour is delicately fruity, milky, almost buttery and it has good melting properties. As with many hard alpine cheeses, those made with the milk of cows which have grazed in the mountain pastures on spring meadow flowers and grasses have the very best flavour. As affinage is around 4 months, this means that the best cheeses are probably available in June to July. It is commonly used in fonduta.
A name in Emilia-Romagna for the boletus, cep or porcino mushroom, often used in dried form in stews and stocks.
