Porcini Mushroom BIO

Ceps, scientifically known as Boletus Edulis, are a cherished culinary treasure, harvested when mature from the oak forests of the Caucasus in June, beech forests in July-August, and black pine forests in September-October. These mushrooms are nature's gift, carefully collected, leaving behind only what the bears did not consume. This deliberate choice of harvesting not only respects the natural balance but also ensures an unparalleled quality and flavor for these ceps. Cultivated through artisanal and sustainable practices, Ceps find their way into your kitchen to elevate your dishes. Perfect for accompanying pasta, enriching risottos, or creating refined sauces, these organic mushrooms offer a unique spectrum of flavors and textures. Their use is both simple and versatile: just rinse and eat as is or rehydrate directly in the pan with a bit of oil (or butter) and a bit of broth (or pasta water) to unlock their full taste richness. Ceps stand out not only for their respectful harvesting method and their contribution to gourmet cooking but also for their commitment to healthy and responsible eating. Organic, vegan, and gluten-free, they are perfectly suited to all types of dietary needs, allowing everyone the opportunity to discover or rediscover the pleasure of a noble and natural ingredient.