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 black boletus mushroom. Excellent to eat from August to October whether raw in salads or cooked or preserved and also freezes well.
"Castrated." A name in the Veneto for the youngest artichokes, barely formed. They appear, not on the branches of the plant, but at its apex and are small and very tender, requiring practically no stripping of leaves. The flavour is intense and concentrated and they are expensive. Generally sautéed in olive oil with garlic and parsley.
A name in the Veneto for grey mullet (US: striped mullet), the commonest and largest of the grey mullet family. It is a silver, shoal-living fish pointed with dark grey which feeds on seaweed and plankton near the muddy bottom in estuaries and coastal waters. This can effect its flavour. However, a good grey mullet, caught in clean water, is round-bodied and has creamy white flesh and good flavour with good keeping capabilities. It must be thoroughly scaled before eating. Varieties are found all over the world. The roe is used for taramasalata, botargo, boutargue.
A name in the Veneto for the Caesar's mushroom. Excellent raw in salads or grilled, stuffed or used as a garnish.
