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| Menu |
| Recipes for the Whole Year |
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Mushrooms play a leading role in this season's dishes. Pore fungus, agaric, honey and field mushrooms are all part of this family. Walking through the woods to pick mushrooms is a wonderful way of spending a day, so long as you are sensible enough to ask the opinion of an expert and thus avoid eating inedible, or even poisonous mushrooms.
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Mushroom
salad |  |
200 g./7 oz. salad curly lettuce - 300 g./10 1/2 oz. small pore fungus - 100 g./3 1/2 oz. smoked Scamorza cheese (unfermented type) - extra-virgin olive oil - lemon - salt and pepper
Rinse salad; wash, dry and cut mushrooms into slices, cut scamorza cheese into cubes. Place all the ingredients together into a salad bowl, dress with oil, lemon juice, salt and pepper, mix carefully and serve.
N.B. Ingredients are given for 4 portions. | 
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| Sauvignon
Alto Adige DOC
Santa Margherita
Dry white wine; pale hay in color with greenish reflections. Elegant body; intense herby bouquet with hint of elder; fine, smooth, lingering taste.
Serve cool at:
8°-10° C.
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