A name in Sicily for the scaly tooth mushroom or tiled hydnum, an edible fungus with a slightly bitter aftertaste.
A name in the Etna region of Sicily for the boletus, cep or porcino mushroom, often used in dried form in stews and stocks.
A name in Sicily 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.
"Trumpet of death." A name in Sicily for the chanterelle and for the grey chanterelle. Fluted, trumpet-shaped, wild mushrooms with a ruffled edge, dark grey to black in colour. They are commonly found under pine, beech or birch trees from July until the first frosts and thrive in wet summers. They are usually sautéed in butter with chopped onions, but are not considered as tasty as the horn of plenty, which they resemble.
A name in Sicily for the slippery Jack mushroom, also known as the sticky bun. Listed as edible but some people do have allergic reactions to it.
A name in the Etna region of Sicily for morel mushrooms of various types.
