Italy has no standardized names for its mushroom varieties, so there are at least four varieties known as "fungo porcini", including the less aromatic birch mushroom. However, the Camaldolese monks in Tuscany produced the real porcini mushroom (Boletus edulis), which is famous for its flavor: in selected quality, dried and used to refine soups and sauces.

Camaldoli is one of those unique monastic places that gave rise to an entire monastic culture and is still alive today. The number 11 plays a role here: the 11th century and 1,111 m above sea level mark the space-time structure in which St. Romuald founded this semi-hermitic branch of the Benedictines north-east of Arezzo. Similar to the Kartäusern, there are also hermit monks here, each living in small houses with gardens. As a Benedictine legacy, there is also a monastery with community life, so that a Camaldolese can choose which way of life he prefers.

Sales description:

Dried porcini mushrooms

Ingredients:

Dried porcini mushrooms

Storage and preparation instructions:

Protect from moisture.

Origin / provenance:

Italy

Responsible food business operator:

Casa Generalizia della Congr. degli Eremiti Camaldolesi 52010 Camaldoli Italy