A name in Lombardy for the saffron milk cap. It exudes milk when cut and is usually served fried or cold with a vinaigrette.
A name in Lombardy for the honey fungus. They should always be well cooked.
A name in Lombardy for a beef cut taken from the middle of the shoulder alongside the copertina di sotto consisting of the supraspinatus muscle. It makes good steak or may be braised or used in stews.
