Tasty Porcini Mushrooms grow abundantly in the woods of Ascrea and in the Turano Valley in Sabina region.
The ancient Romans called it "suillus" (pig) for its solid appearance.
The different parts of porcini mushrooms are cooked in different ways: the less noble parts are fried or used for oil or vinegar preserves.
While the 'cappelle', the upper parts, are cooked on a griddle or in a frying pan with oil.
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