The most highly appreciated mushroom for use in Italian cooking, namely porcino (cep). To be used in sauces for meat, stocks or soups, after soaking in water or wine for reconstitution. Ideal for risotto, the famous Risotto ai funghi porcini and pasta sauces. Just a few dry porcini enhances of exclusive flavour any cooked dish. In Swedish, they would correpond to Karljohan svamp. Porcini are hand picked and DOP.
More Dried