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 chanterelle mushroom, usually sautéed in butter with chopped onions.

"French." A name in Lombardy for a crusty, long thin white breadstick.

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 honey fungus. They should always be well cooked.

A name in Lombardy for the honey fungus. They should always be well cooked.

A name in Lombardy for the chanterelle mushroom, usually sautéed in butter with chopped onions.