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 silverside (US: round cut) from the rump or thigh of beef at the back of the hind limb.
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 large white field mushroom, with a cap anything from 5 (2") to 15 cm (6") in diameter.
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.
