cardoncelli mushrooms, extra virgin olive oil, capers, garlic, chilli, parsley.
A typical food of mediterranean basinfinds the ideal conditions to grow on the Murge plateau. It has been known and appreciated since the times of the ancient Romans; in the Middle Ages popular beliefs even attribute to it aphrodisiac virtues. Today the cardoncello mushroom is appreciated for its pleasant flavor and for its optimal consistency: for these characteristics it has found wide use in numerous recipes of the Apulian cuisine. Excellent as an appetizer, ideal for enhancing first or second courses, both meat and fish.
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