Cep mushroom
Typical mushroom of the traditional Italian cuisine; the youngest specimens, with the cap still closed on the stem, can be eaten raw, for example finely sliced and dressed with Parmesan cheese flakes – Reggiano or Grana, salt, pepper and with a drizzle of good Italian extra virgin olive oil. Usually they are consumed cooked to dress classical noodles (“tagliatelle”) or risotto. Excellent the grilled or breaded and fried caps.

Frozen Ceps
Mushrooms get frozen within a few hours from the gathering, therefore they maintain unchanged their organoleptic characteristics. They are very practical in the kitchen because they are ready to use: it is enough to rinse them shortly and cook them as wished like fresh mushrooms. As an alternative they can be defrozen in the microwave with the defrost function for 1 or 2 minutes and left getting dried shortly, possibly in a warm place, and then prepared as wished. Cubes: It is an extremely practical and versatile product for the kitchen: it is not necessary to defreeze the mushrooms before using them but, after having washed them quickly, they are ready to use and  suitable for all kind of preparations: from ragus to sauces to dress pasta and risottos to side dishes. Slices: It is not necessary to defreeze the product before cooking it. After having passed it under running water you can put it directly in a pan, for example, with a little extra virgin olive oil and make it cook on a high flame for 5 or 6 minutes. Complete the cooking on a medium flame for another 30 minutes adding garlic, salt, and a little hot broth and finally a knob of butter and fresh minced parsley. Caps: Caps can be cooked as they are or get defrozen, after being rinsed, in a microwave with the defrost function for a few minutes, then left getting dried and cooked as wished. They can be enjoyed best grilled, au gratin or filled and then cooked in the oven. Battered: The battered mushrooms are extremely easy to cook: they can be put directly in hot oil at 180° C and fried for a few minutes (4-6) then salted as wished.  Ideal as starter or as side dish. Once cooked and cooled they can get their fragrance back very quickly if simply warmed in the oven.

Chanterelle
Chanterelle is a versatile mushroom in the kitchen. It has to be consumed exclusively cooked and its elastic and firm meat stands very well the cooking. It lends to the preparation of many dishes: risotto, soups, velvety soups, “trifolati”, tomato or mixed side dishes to be served with meats and legumes, pies, omelettes, gravies to dress polenta, sauces. The younger specimens can be preserved in oil and used as starter or side dish. Excellent the polenta with Chanterelles.

Frozen chanterelle
It is not necessary to defreeze the mushrooms but, after having washed them quickly, they can be cooked directly as wished like fresh ones. A very simple preparation that enhances the aroma consists in putting them in a pan with a knob of butter already hot and sprinkling them of fresh minced parsley: you will obtain an excellent dressing for pasta or a side dish for polenta.

Honey mushroom
It is a tasty and aromatic mushroom suitable for omelettes and mixed “trifolati”.
Especially appreciated for the preparation of sauces to dress fresh and filled pasta. Honey mushrooms, after gathering, are durable and easy to preserve.

Trumpet Of Death
In spite of its little pleasant shape and colour, the trumpet of death has a good edibility and it is very appreciated in the kitchen for the preparation of fine dishes.
Ideal for drying: reduced in powder it can be effectively used as sauce dressing.

Morchella
Morel is a very fine mushroom. The meat is tender with a delicate taste, ideal to prepare purees or sauces, it marries very well cream. Morels are ideal to get dried, in this case it is necessary to soften them in water for a few hours before cooking them as wished.
Like all Morels they have to be consumed boiled.

Frozen morels
They can be cooked directly right out of the freezer, after being shortly rinsed. Morels must be consumed cooked and they are indicated for long cooking preparations like risottos, soups and sauces.

St. George’s Mushroom
It lends to every kind of gastronomic preparation and it could be preserved very well in oil and also dried. It has a pleasant and strong perfume of flour and therefore, it is ideal to prepare scented soups. It can be consumed also raw, directly sliced on dishes.

Ceasar’s mushrooms
Its perfume is not too strong but the flavour is so good that it is well known from the ancient times as “the food of gods”. Also Ceasar’s mushroom, like Cep, is very appreciated raw, sliced and dressed in salads or with Parmesan cheese flakes, however it is also excellent cooked, “trifolato” or baked.

Mixed mushrooms
It is not necessary to defreeze the product before cooking it. After having passed it under running water you can put it directly in a pan and cook it  as wished as if it was fresh. Ideal as dressing for first courses and as side dish for meat dishes or polenta.