Champignons in Italian stores are sold all year round. And inexpensive.
For this box of mushrooms weighing one kilogram, I paid 2.50 euros.
Clean, cut, they are much more expensive.
But I, an avid mushroom mushroom, is not at all difficult to clean, but even pleasant.
Moreover, Italians do not remove the skin from the hat, which contradicts my culinary technologies. Champignon
Neapolitans, like true pasta, prepare them as a seasoning for horns.
Stew with garlic (I prefer onions), add sour cream, basil. And the seasoning is ready.
And in the restaurant, in the house where I live, there is a branded dish “Rice Sot”.
This is a multilayer “cake” based on rice, where layers of ham, green peas, champignons and cheese alternate.
Delicious!!
More recently, I learned that champignons are grown on an industrial scale in the catacombs of Rome.
After all, Roman catacombs have a length of almost 170 kilometers!!
And there is nothing to look at them.
It used to be used by catacombs as cemeteries.
Now champignons are growing there.
The dungeons are ideal for their cultivation: stable low temperature, humidity, dusk.
There are also enough catacombs in Naples. But many of them have historical and cultural value.
This is the catacombs of San Jennaro, San Gaidiozo and a medieval aqueduct.
And some underground spaces are only explored.
So mushrooms are not growing here yet.