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Saturday, October 10, 2009

The Problem With Porcini Mushrooms


The problem with porcini mushrooms is that they can't easily be cultivated. Like truffles, they only grow well in a symbiotic relationship with certain trees and earth around them. In the late summer and early autumn the porcini mature. This means you must eat as many as you can now, because for the rest of the year you will be left only with dried porcini to use.

Luckily, in autumn restaurants in Stresa and the area are happy to help with this task. Like this recent dinner at Taverna il Mago, in Verbania. Mago (as he likes to be addressed) waited for all the guests to arrive, and then he prepared and served four porcini dishes, vino Nebbiolo, caffe and dessert.

Frittelle ai funghi con crostini con pancetta agliata ed insalatina di funghi crudi e spinaci all’extravergine.

Zuppa d’Orzo con Funghi.

Ravioli al ripieno di Porcini.


Medaglione di Fassona con funghi e zucchine.

Torta di Pane della nonna Afra su crema calda.

Taverna Il Mago often prepares themed dinners like this, and always manages to do so for a reasonable cost. I previously wrote about an ostrich dinner I ate there, read it here.


La Taverna del Mago, Viale Azari, 94, Verbania Pallanza.



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