The Problem With Porcini Mushrooms...
The problem with porcini mushrooms is that they can't easily be cultivated. Like truffles, they only grow well in a symbiotic relationship with certain trees and earth around them. In the late summer and early autumn the porcini mature. This means you must eat as many as you can now, because for the rest of the year you will be left only with dried porcini to use.
Luckily, several of the restaurants in the Stresa area have been happy to help with this task. Like this recent dinner at Taverna il Mago, in Verbania. Mago (as he likes to be addressed) waited for all the guests to arrive, and then he prepared and served four porcini dishes, vino Nebbiolo, caffe and dessert, all for 28 euro.
Frittelle ai funghi con crostini con pancetta agliata ed insalatina di funghi crudi e spinaci all’extravergine.
Frittelle ai funghi con crostini con pancetta agliata ed insalatina di funghi crudi e spinaci all’extravergine.
Zuppa d’Orzo con Funghi.
Ravioli al ripieno di Porcini.
Medaglione di Fassona con funghi e zucchine.
Torta di Pane della nonna Afra su crema calda.Il Mago often prepares themed dinners like this, and always manages to do so for a reasonable cost. I previously wrote about an ostrich dinner I ate there, read it here.
La Taverna del Mago, Viale Azari, 94, Verbania Pallanza. Closed Monday night.
Web site: www.latavernadelmago.it
Category Article autumn, food, restaurants
