Dried porcini Mushrooms Le Ife
Porcini is one of the finest mushrooms around
Exceptionally delicious, strongly flavored with subtle undertones
Popular in Italian cooking where Porcini are added to risotto, pasta, sauces, soups, casseroles, and stuffing
Porcini (Boletus Edulis) mushrooms are definitely the most desirable of the Boletes mushrooms for cooking and eating. Porcini is one of the finest mushrooms around and exceptionally delicious, strongly flavored with subtle undertones that can be almost addicting. Not only do they taste good but also they're good for you. This mushroom reportedly has a high protein content, which makes them a great meat substitute in vegetarian dishes. Porcini's like most wild mushrooms can be substituted into any recipe. The authentic flavor of these mushrooms is especially popular in Italian cooking where Porcini are added to risotto, pasta, sauces, soups, casseroles, and stuffing.
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This carefully selected blend offers the perfect combination of body,
persistence, and sweetness. The Blue blend is set apart by its
refined taste, powerful character, and intense aroma.
Long grain A rice from Riseria di Novara, Italy. Rice under vacuum.
Arborio rice most famous for its use in risotto, lends its creamy texture also for rice pudding, porridge, or other starchy desserts.
Unhusked rough rice aged for at least 1 year, produced in northern Italy using artisanal methods, It has become the go-to risotto rice for many top chefs, loved for its particularly flavorsome grains and fantastic texture.
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S.Bernardo spring water is distinguished by low quantities of sodium, potassium and magnesium and by a low dry residue (34.5mg/L), which places it among the lesser mineralized spring waters. For this reason, it is a spring water commonly defined as “light” in virtue of its low concentration of salt.