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 black boletus mushroom. Excellent to eat from August to October whether raw in salads or cooked or preserved and also freezes well.
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 cut of beef along the shoulder consisting of the triceps brachii, behind the junction of the humerus and the scapula.
A name in Lombardy for the St George's mushroom. A small white or cream mushroom that appears in parts of Europe around St George's Day on 23rd April.
A name in Lombardy for the St George's mushroom. A small white or cream mushroom that appears in parts of Europe around St George's Day on 23rd April.
