A name in Piedmont for the boletus, cep or porcino mushroom, often used in dried form in stews and stocks.
A name in Piedmont for the summer cep or bolete mushroom. A round, brown-capped mushroom with nutty flavour.
A name in Piedmont for the boletus, cep or porcino mushroom, often used in dried form in stews and stocks.
A name in Piedmont for the Caesar's mushroom. Excellent raw in salads or grilled, stuffed or used as a garnish.
A name in Piedmont 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 Piedmont for the Caesar's mushroom. Excellent raw in salads or grilled, stuffed or used as a garnish.
A name in Piedmont for the Caesar's mushroom. Excellent raw in salads or grilled, stuffed or used as a garnish.
A name in Piedmont for the boletus, cep or porcino mushroom, often used in dried form in stews and stocks.
