With the arrival of autumn, the smells and tastes of the table become delicious. The delights that emerge from the subsoil allow you to create unique recipes, with delicate and aromatic flavors.
The woods of the Apennines, between Toscana and Romagna, offer a climatic habitat and an ideal undergrowth for mushroom grow. The Foreste Casentinesi, and all the Apennine ridge, see a great proliferation of porcini mushrooms, a variety that prefers broad and coniferous woods. Il Porcino, both dry and fresh, is an indispensable product for the typical cuisine of mountain areas . They are unmissable in oil, in the sauce to dress the first courses, as a filling for traditional tortelli or simply grilled.
Mushrooms are also great protagonists of several festivals, ideal meeting moments for lovers and lovers of traditional cuisine.
