Dry Cepes
Porcini (Boletus edulis) is a highly regarded edible mushroom. It has a number of English names, including cep (from its Catalan name cep or its French name cèpe), king bolete and penny bun. The Italian name is Porcini (from the plural of its Italian name Porcino).
Common in the Alps and Appenini woods, is an important ingredient in the North of Italy, making probably one of the best known Risotti: Risotto ai Funghi Porcini.
The scientific name, Boletus, comes from the Latin meaning "superior mushroom" and the second part of the name , edulis, meaning edible, explains the species' culinary qualities. This mushroom has a strong and wonderfull aroma. Visiting our Shop in the Autumn you will find also Fresh Cepes alongside Chanterelles and other wild mushrooms.
