A name in Lombardy for chuck or blade, a cut from the shoulder lying along the back of the animal as it stands, this is rolled ribs from the middle and chuck rib end are left on the bone in South American countries, while it is more usually boned and roasted or braised in the UK.
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.
A name in Lombardy for the Caesar's mushroom. Excellent raw in salads or grilled, stuffed or used as a garnish.
A name in Lombardy for the Caesar's mushroom. Excellent raw in salads or grilled, stuffed or used as a garnish.
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.
