Nespoli funghi
since 1943
CONTACTS
Nespoli funghi
Via Silvio Spaventa, 76
Bergamo
VAT number 04060060169
035/247066
nespolifunghi@yahoo.it
RECIPES AND TIPS
THE TRUMPETS OF THE DEAD
laws and regulations
use and consumption
curiosity
This mushroom is commonly called the Horn of Plenty or Black Trumpet because it is one of the last mushrooms to appear in the woods, precisely between the end of October and the beginning of November, the period when there is the festivity related to the dead.
Its mycological name is Craterellus Cornucopioides.
Why DO THEY HAVE THIS NAME AND WHAT IS THEIR CORRECT NAME??
SOAKING THE DRY PRODUCT
THE PORTION
HOUSING
The standard portion per person is 10 grams of dried product, or 100 grams of fresh product for each first course, pasta or risotto. As for using it as a side dish, we recommend 250 grams of fresh product and 25 grams of dried product.
The dried trombette mushrooms should be soaked for about 15/20 minutes before being thoroughly rinsed under water and cooked. It is recommended to remove the stem if present to remove any possible dirt.
The trumpet of the dead mainly grows in broadleaf forests, at the base of oaks and chestnuts, in dense colonies, and it is rare to find solitary specimens.
CLEANLINESS
FREEZING
THE NAME
We recommend passing them one by one, removing any soil residues present in the foot of the mushroom (i.e. the part in contact with the ground), washing them thoroughly under water, also rinsing abundantly (with the help of a colander) to remove leaves and other residues. It is also advisable to immerse them in water, but only after having removed any residues with the help of a colander.
We recommend, after carefully washing them, to cook them halfway and freeze them after letting them cool already portioned. They will be easier to manage and use. When frozen, put them in a pot.
The Cratarellus cornucopioides is named after the cornucopia shape that characterizes it. It has a hollow cap and a similarly hollow stem, resembling a trumpet.
THE GREY COLOR OF THE DISH
CONSERVATION
The trombette dei morti, when cooked, release a greyish-black color similar to sepia ink. We therefore recommend taking this characteristic into account to achieve unexpected and original plating.
The best way to preserve dried porcini mushrooms is in the freezer, just like the vast majority of dried mushrooms. It is recommended to use a box to prevent them from breaking in case they get accidentally crushed.
THE TRUFFLE OF THE POOR
In some Italian regions, trumpets are called this because often once dried, they were reduced into small pieces or even blended and used as a seasoning for first courses. This method is still used today to speed up the cooking process.
THE MEDICINE OF THE PAST AND BELIEFS
COOKING IN MINUTES
It is recommended to cook them for 15/20 minutes over low-medium heat. They are excellent with all types of pasta dishes or, as I like them, with pork loin.
The trumpets of the dead, have been considered for years a valid aid in fighting cholesterol. This mushroom was used as a natural method to combat this ailment.
We have been passionate about mushrooms and truffles for over 80 years
We have been selling mushrooms since 1943
