Refrigerated Deliveries in Rome, Tuesday and Friday, Free for orders over €35
Shipping EUROPE in 24/48H, from €7,90 upwards, Refrigerated +€8,5
Refrigerated Deliveries in Rome, Tuesday and Friday, Free for orders over €35
Shipping EUROPE in 24/48H, from €7,90 upwards, Refrigerated +€8,5
6,90 €
Like having mushrooms always available and close at hand inside the house
in a few minutes they are ready to be cooked
Soak in warm water for at least 30 minutes, squeeze and cook.
The soaking water can be used as broth for cooking.
The product becomes as before
Cardoncello grows spontaneously in almost all of central-southern Italy.
In Abruzzo and Molise it is known by the name of cardarella, it is called cardengìdde in the Murgia, in Valle d'Itria and on the Gargano, while in northern Salento it is called cardunceddu. Also present in Sardinia, where it is known as cardolinu de petza (meat mushroom)
In Upper Lazio (Tarquinia, Tuscania, Monti Cimini) they are highly sought after with the name of ferlenghi.
It is a saprophytic mushroom which bears fruit from spring to autumn on the dead roots of umbellifers or thistles; in the north of Salento it can also be found in winter, in open fields on mixed terrain with rock (cuti).
It has been included in the national list of Traditional Agri-Food Products (PAT) for the Puglia region.
Ancient and tasty pride of the agro-food tradition of the Murge, cardoncello is a real delicacy.
Today it is still a unique specialty that has earned the attention and appreciation of the greatest chefs because in the kitchen its scent is always subtle and elegant, never penetrating, and its balanced aroma does not cover the flavor of the dishes it accompanies but indeed it values it.
It is a firm and fleshy mushroom and boasts a truly unmistakable flavor that releases a pleasant aroma.
It is excellent sautéed, fried, or au gratin, thanks to its consistency which remains firm and compact even after cooking.
The cardoncello proves to be a precious ingredient for the preparation of the most varied recipes, such as risottos, soups and pastas, without forgetting that it is also delicious eaten raw, served in carpaccio.
Its remarkable nutritional properties make it ideal in any type of diet.
In the fresh state it contains on average 85-90% of water, 4-5% of sugars, 3,8-4% of proteins, 0,4-0,7% of fats, in addition to all the essential amino acids and numerous vitamins, such as biotin, present in extremely unusual dosages.
All in the face of only 28 calories per 100 grams.Other research has shown that Pleurotus Eryngii:
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Natural Mushrooms, Manziana (RM), Lazio| 5 stars | 66 % | |
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| 3 stars | 33 % | |
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This product is the essence of tradition. In addition, the service is absolutely perfect. Really compliments, I recommend buying now and not thinking twice
Not yet tried
Excellent. It lends itself very well to mushroom risottos, the important thing is to leave it to soak a little longer than porcini mushrooms because it has a harder consistency, but the flavor is exceptional.