Porcini

Cèpe

What it is

Italians call them porcini — “little pigs” — for their plump stems. They refuse all domestication: every cep on every table was found by someone walking a forest, and good spots are secrets carried to the grave.

In the kitchen

Dried porcini are a pantry treasure: their soaking water is a broth in itself — never pour it away.

Goes with

Garlic Parsley Parmesan Rice Olive oil Thyme Beef

Same species

Bronze bolete Pine bolete Porcini oil Summer cep

Also used with

Woodcock Snipe Emmer wheat Nepitella Wood pigeon Taleggio

In season alongside

Mallard Goose King oyster Saffron milk cap Maitake Acorn

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