October is still harvest time! I am so happy I got a fragrant crate of apples from one of the Consortia with quality certification today: freshly picked apples, a pleasure for your eyes, for your nose and surely for your mouth. I want to share with you the beauty and colours of this ancient fruit, that is still part of our everyday life. What varieties are available now? As you can see in the photo below, Royal Gala, Golden Delicious and Kanzi (from left to right). I will soo
I would like to give a quick overview of poisonous and toxic fungus, that could be very dangerous for your health or at least cause annoying gastrointestinal inconveniences. The Amanita family members: muscaria, phalloide, verna, pantherina: could be deadly. The Russola genus: toxic or indigestible. Fake parasol mushroom. Similar to parasol m., but miniaturized, has an awful smell: very dangerous. Boletus Satanas or Maleficus. Vibrant red or purple colour: poisonous. Should y
You got a sense on mushrooming in my post A walk in the woods - Mushrooming. However, while taking a walk in the forest, you would probably notice that there are plenty of different mushrooms. Which ones are edible? Which ones are poisonous or toxic? Good question!
I will talk about three varieties of mushrooms, that I well know since my childhood and that are part of the cooking tradition of my family. Take a peek to a good specialized book to have a complete overview and r
Cooking wild mushrooms is quite easy, since they are really fast to prepare, have a marked aroma and do not need many ingredients to be delightful. You could use fresh wild mushrooms (my suggestion) or frozen ones (surely less tasty and more wet). I often cook mushrooms in bulk and then deep-freeze in portions for 2-4 servings, in order to have a ready and quick dish for next months! Here my recipe: Ingredients (4 servings) 400 gr of tagliatelle (egg noodles) 400 gr of wild m
Late summer and early autumn are the best times to get fabulous mushrooms. I am not talking about common cultivated mushrooms, like Button, Champignon or Shiitake. I am talking about the wild ones, springing up in forests and rather difficult to find. In South Tyrol mushrooms have always been a seasonal basic food, since they naturally grew up in the woods and were a tasty ingredient to be added to recipes. I often go mushrooming with my boyfriend and my dad: I love walking i
Let me introduce you to my homeland. South Tyrol is very peculiar Italian province nestling among the Alps, facing Austria to the north and east, Switzerland to the west and rest of Italy to the south side. With the twin-province of Trentino we form a district and inhabit a spectacular alpine environment. Our Landscape 80% of the area is mountainous and covered by forests, while only 8% hosts human habitation. Many well-known mountain groups like Ortler, Ötztal and Dolomites
"Tell me... where is exactly South Tyrol?" is a question I often hear from people around the world. Do you also wonder about it? Let's discover together how getting here! South Tyrol is very peculiar Italian province nestling among the Alps, facing Austria to the north and east, Switzerland to the west and rest of Italy to the south side. With the twin-province of Trentino we form a district and inhabit a spectacular alpine environment. How to reach South Tyrol You can reach