A name in Lombardy for the large white field mushroom, with a cap anything from 5 (2") to 15 cm (6") in diameter.
A name in Lombardy for the large white field mushroom, with a cap anything from 5 (2") to 15 cm (6") in diameter.
A name in Lombardy for the large white field mushroom, with a cap anything from 5 (2") to 15 cm (6") in diameter.
A name in Lombardy for entrecôte steak from foreribs (US: rib). As well as steaks, the ribs provide a joint of beef ideal for roasting taken from between the shoulders and the loin of the animal.
A name in Lombardy for silverside (US: round cut) from the rump or thigh of beef at the back of the hind limb.
A name in Lombardy for the saffron milk cap. It exudes milk when cut and is usually served fried or cold with a vinaigrette.
