|
|
| |
|
A taste of Autumn
Also known as the "Finferlo"
mushroom, it belongs to the Pleurotacee family.
Normally grilled or used in sauces to dress
pasta. Perfect with wild mint as a condiment.
Can also be found preserved under oil.
These mushrooms
grow spontaneously in the fields in the Autumn,
from the dried base of plants belonging to
the Umbelliferae family (parsley, carrots,
dill, fennel, lovage...).
|  |
Nutritional benefits:
A good source of nonstarchy carbohydrates,
dietary fibre, most of the essential amino
acids, minerals and vitamins of B group, and
folic acid (needed to avoid anaemia).
How to choose them?
Fresh... When dried, they lose their aroma
and texture. }
Traditional Product in the region of
Lazio (Ministerial Decree n° 350/99)
Monte Romano and TarquiniaFerlengo Mushroom Festival ("Sagra
del Fungo Ferlengo") in Tarquinia,
early Autumn.
|
|
|
|
|
| |
|
Versione Italiana
