Type
These are the king of mushrooms in Italian cooking. Their Italian name means "little piglets", which aptly describes their bulbous stalks and rounded brown caps. In autumn, they are found in woodlands, where they can grow to an enormous size, weighing more than 500 g each (although mushroom-hunters rarely leave them for long enough to grow to these proportions). There are many different varities of porcini (ceps), all of which have a fine flavour and meaty texture.

Use
Ceps in olive oil can be used as ingredients to mixed salad, or if drained, to prepare sauces or simply eaten as an appetizer together with Italian cured meat.

How to store
They keep in a dried place and away from direct sunlight till teir best before date.

Producer
Alberoni, located in Ponte Dell' Olio, Piacenza.