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 a beef cut taken from just behind the shoulder consisting of the infraspinatus muscle. This joint is good for braising, pot-roasting and stewing.
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 Caesar's mushroom. Excellent raw in salads or grilled, stuffed or used as a garnish.
