A name in the Veneto for the saffron milk cap. It exudes milk when cut and is usually served fried or cold with a vinaigrette.
A name in the Veneto for the boletus, cep or porcino mushroom, often used in dried form in stews and stocks.
A name in the Veneto for the boletus, cep or porcino mushroom, often used in dried form in stews and stocks.
A name in the Veneto for brown shrimp. A small, common shrimp which grows up to 6 cm (2½ inches) long, has a soft shell and turns greyish-brown when cooked. It is found on sandy shores. It has excellent flavour. In Veneto the smallest ones are fried and eaten whole.
