A name in Piedmont 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 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 muscle of the inner thigh, cut from the upper part of the shank and part of the silverside, taken from the hind leg including the biceps femoris. This cut is good for braising and boiling.
A name in Piedmont for entrecôte steak from foreribs (US: rib). As well as steaks, the ribs provide a joint of beef ideal for roasting taken from between the shoulders and the loin of the animal.
A name in Piedmont for rib steaks, chops, cutlets, escalopes, including the rib roast. The former may be of beef, mutton, lamb or pork and all are good for grilling. This actually means 'shoulder chop'. Braciola often describes a dish similar to beef olives. It can also mean a veal escalope with Madeira sauce.
"Cocoon." 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.
A name in Piedmont for the honey fungus. They should always be well cooked.
