They are known by many names, such as Porcini in Italy, Varganya in Hungary, Borowik Szlachetny in Poland, Cepes in France, and Steinpilz in Germany. In Greece they are known by various names such as Volitis, Vasiliko (Grevena, Kozani , Kastoria ) Vassila or Vasilomanitaro (Pelion), Vasilikara (Pieria) for B. edulis and B. reticulatus. Kalogeraki , Kalogritsa, Kaloeratsy for B. aereus.
These mushrooms are impossible to cultivate because of the special mycorrhizal relationships they develop with trees such as fir and chestnut. In Greek nature they are harvested in 2 periods Spring or summer and autumn.
In their dried form they retain strong aromas of forest and hazelnut for a long time.
Ingredients: Dried Porcini
* source of fibre and protein.