A name in Lombardy for the boletus, cep or porcino mushroom, often used in dried form in stews and stocks.
Lingonberry or cowberry. Red whortleberry. It is similar to a cranberry.
A name in Lombardy for the girello, a muscle of the back thigh, and part of the side. This cut is good for braising, roasting and provides steak.
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 coral fungus, so called because it looks for all the world like something you would find on the Great Barrier Reef. Found from summer to autumn.
A name in Lombardy for borage, an herbaceous perennial plant with brilliant, star-like, blue flowers used in salads, drinks, soups and stews, chopped into cream cheese, mayonnaise or egg salad, but care must be taken to use only the smallest leaves and chop very finely, or the hairs will irritate. The leaves have a slight flavour of cucumber and can be cooked in the same way as spinach while the flowers can be used in fritters. It is sometimes used to flavour pastry dough.
