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Here are the Porcini

Boletus edulis (porcini)

this is probably the best known boleto, sought in every part of Italy and appreciated by all. In fact, this species is likely to be confused with many other species of the same group, and the bins are a minority that distinguish with certainty the various species of mushroom. The most important feature for the recognition of Boletus edulis is probably the hat, with the typical cuticle Rugolo and humid, velvet, even the presence of a thin white area in the immediate vicinity of the border is an important diagnostic feature. The habitat of this species is varied, and it is possible to get it is in hardwoods than conifers. In our area is also called "vrnariscu" (winter fungus) Why prolong his presence until late November. Hat: great deal with mushroom cap diameter normally up to 25 cm, and height up to 20 cm, but can also be found hemispherical, irregular, then pops up but not much, It varies in color always darker than the center, is tones from very light (white in young specimens), the coffee, the brown sienna, and the area is a bit 'slippery when wet weather. hymenophore : up to three cm long tubules first white, then yellow pale greenish, and finally dark green. Small pores, the same color of the tubules. Stem : more or less bulbous, wider than the hat in the young samples, full and fleshy, growing up is more elongated and attenuated upwards, from opaque to brown, lighter toward the foot, with clear lattice. At times it takes strange forms. Meat : soda and plenty more hard copies in high mountain white unchanging, except at the cuticle where it is colored dark brown. Habitat: It is a mushroom lover of temperate seasons, grew up in the summer and autumn. It 's a fungus that grows underground in very different types of trees, Hardwood and softwood Edibility: excellent edible.

How to clean: scraped away with a boxcutter the soil and wash the whole, never cut in acidulated water or under running water. How to cook: lends itself to any recipe is having a great lingering scent, is a large fleshy, is consumed in many regions, breaded and fried, but the best way to highlight the most of quality spices, and in the case of specimens large, on the grill. It 'also good raw, in the case of Young and fresh, as long as fine cut and seasoned with olive oil, lemon, salt, pepper and parmesan cheese. How to preserve : is one of the few mushrooms that can be stored raw for three or four days (of course if they are healthy specimens), provided in a cool, dry place. It fits almost all types of storage, once dried further enhances the scent and is ideal ingredient for risotto.

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Boletus aereus (black pig)

This is one of four species of mushrooms, and among these is surely the least known among collectors of Northern Italy, having regard to its particular ecology. The color of hat may get darker shades than other mushrooms, to reach almost blackish color, and even the texture of meat is probably the most firm of all the mushrooms. Individual sporophores reach not uncommon in Boletus aereus, 1-2 kg of weight, a very exceptional event for the other species that are widespread in our area. Hat : fungus of great size, up to 20 cm and a diameter of up to 25 cm hat, hat normally very dark in various shades of brown, but sometimes with light spots, velvety, undulating, never sticky. hymenophore : tubules not very long, white for a long time, then yellow, green even in very advanced old age. Pores of the same color of the tubules, pruinose when viewed under a microscope. Stem : more or less paunchy, ocher-cream first, then gradually darker, gridded off-white to sepia brown, mostly limited to just the top. Meat : white, unchanging, very firm, dark-colored only in immediate contact with the cuticle. Habitat: it grows very common in the deciduous trees (oak and chestnut), is a typical Mediterranean species that is being rarefied as you go up north Edibility: excellent edible.

How to clean: you scraped away with a boxcutter the soil and wash the whole, never cut in acidulated water or under running water. How to cook: lends itself to any recipe is having a great lingering scent, is a large fleshy, is consumed in many regions, breaded and fried, but the best way to highlight the most of quality spices, and in the case of specimens large, on the grill. It 'also good raw, in the case of Young and fresh, as long as fine cut and seasoned with olive oil, lemon, salt, pepper and parmesan cheese. How to preserve : is one of the few mushrooms that can be stored raw for three or four days (of course if they are healthy specimens) provided in a cool, dry place. It fits almost all types of storage, once dried further enhances the scent and is ideal ingredient for risotto.

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reticulatus Boletus (boletus)

reticulatus Boletus aestivalis or is one of four common species of mushrooms collected in our area, Boletus aestivalis prefers the summer and warm hardwood forests, is often also found on the edge of these, in places quite grassy. The characteristic that most helps to distinguish Boletus edulis from , its immediate parent, is the type of surface of the hat in B. edulis, in fact, the cuticle appears viscous, wet, and characteristically Rugolo, while in B. aestivalis Rugolo and his hat is not the cuticle is dull, finely velvety, it also tends to crack easily due to wind or drought. Among the various species of mushrooms that is widely held that the best quality, and its flesh is soft and fragrant, in fact, more than that of similar species. hat: cap diameter and 18 cm high, thick and fleshy, rounded top, with the margin that adheres to the stem, then hemispherical, convex, hardly at all relaxed, dry cuticle, typically opaque and finely velvety, often more or less cracked, ranging in color from light brown to dark brown (often early in the season brownish dirt). hymenophore : tubular thin white or yellow or green with a pore size equal to the tubules rather small, the distinguished young mushroom with a lens. Stem : 8-15 x 3-5 cm, more or less robust, paunchy, sometimes quite slender and cylindrical, dry, whitish or light brown, decorated with a lattice over the entire surface. Meat : white, unchanging, firm but not hard, it becomes rather too soft with age and is often invaded by the larvae, pleasant odor, fungus, more pronounced than in related species, pleasant taste. Habitat: grows under hardwoods and conifers, is common early in the season (June), but also extends to the end of summer. And 'as one of the most common fungi. Edibility: excellent edible.

How to clean: scraped away with a boxcutter the soil and wash the whole, never cut in acidulated water or under running water. How to cook: lends itself to any recipe is having a great lingering scent, is a large fleshy, is consumed in many regions breaded and fried, but the best way to highlight the most of quality spices, and in the case of large specimens, on the grill. It 'also good raw, in the case of Young and fresh, as long as fine cut and seasoned with olive oil, lemon, salt, pepper and parmesan cheese. How to preserve : is one of the few mushrooms that can be stored raw for three or four days (of course if they are healthy specimens), provided in a cool, dry place. It fits almost all types of storage, once dried further enhances the scent and is ideal ingredient for risotto.

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Before Engagement Sms

State Examinations Results 2009 - Class V Sirius

Ahamad
Casali 62 90 93
Crocoli
Germ 100

Hu Sima 63 60 65
Martoriello
Melloni 100
Pavani 65
Papus
Rojas 62 60 100
Romanazzi
Salvarani 60
Sum 70

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Nightmare before Bodoni-After Hours-II


And this is the first ...

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Nightmare before the Bodoni-evening-I °

I want to congratulate those who have completed their journey today facing a quiet, agitated oral (oxymoron, that figure of speech in the same expression is nell'accostare words of opposite meaning), are now an accountant. I want to try

to reassure our friends, obviously and rightly not stirred .. Right now I'm wondering the real meaning of this message. Dunno maybe because my mail-bullshit, as he calls the future accountant melons computer programmer, who accompanied us throughout these past days and demanding examination. Luckily I discovered that I enjoy writing, certainly not as seen from the above-mentioned future accountant with ... We know who! Again congratulations and thank you for the wonderful company.
I hope that we will have opportunity to meet one evening a month, but difficult to remember the wonderful times we had together, now do not cry. You are all wonderful. For the moment the appointment is set to Friday.

"This piece of paper we receive, however important, will have no value and there can never convey all that we've tried these three years for some two and one for others."

G. Crocoli, add the accountant computer programmer.



PS I can say that I graduated before Melloni Romanini and when we have discussions to deal with.