A name in Tuscany for the Caesar's mushroom. Excellent raw in salads or grilled, stuffed or used as a garnish.
A name in the Etna region of Sicily for the parasol mushroom. Good baked with butter and garlic, or fried.
A name in Sicily for the king trumpet mushroom. It may be eaten either fresh or dried, roasted or baked but the flavour is not highly regarded and the flesh is chewy.
A name in the Etna region of Sicily for the hedgehog fungus. Cream-coloured mushrooms, excellent to eat, easily found in woods from late summer to late autumn (US: fall). They have a sort of downy white stem leading up to a cap which is centrally depressed and under which are masses of little spines, giving the mushroom its English name. It is quite a good mushroom to collect as it is easily distinguished from other mushrooms, is a relative of the chanterelle, and, like it, has good flavour and good retention of texture on long cooking.
