A name in Lombardy for a beef cut taken from the topside containing the gastrocnemius muscle, the muscle at the back of the thigh of the beast. This joint is good for stewing.
A name in Lombardy for the boletus, cep or porcino mushroom, often used in dried form in stews and stocks.
A name in Lombardy for the boletus, cep or porcino mushroom, often used in dried form in stews and stocks.
A name in Lombardy for the Caesar's mushroom. Excellent raw in salads or grilled, stuffed or used as a garnish.
