keper

Don't be jealous, Italian isn't a international language. Calabresi are very good mushroom hunters. I know some of them. Calabrese language is very difficoult slang.

Maybe Boletus regius? https://www.google.it/search?q=boletus+regius&safe=off&tbm=isch&tbo=u&source=univ&sa=X&ei=35KfUcaOBcPGPZm-gJgO&ved=0CC4QsAQ&biw=1680&bih=925

@dave: very strange type, usually pine bolete have a bigger stem, They don't like Boletus pinophilus except for the little one the mddle-left, which one you take a picture of steam. @theplanets: we found pinophilus under beech-tree or under the Norway spruce, on the north slope. I found my porcini at 650 mslm* (1820 feet on sea level). The period in my country is from May to November (this bolete loves cold temperature). *mslm = italian acronym: metri sul livello del mare = meter on sea level.

The pine bolete's season starts in May and it ends in November, in Italy we get crazy for porcini and there are many competitor during the season. My first itinerary starts on 10 May and I found some Boletus luridiformis (aka Boletus erythropus) e only a pine boletus Erythropus #99 by k_eper, on Flickr Erythropus #100 by k_eper, on Flickr My first pine bolete of 2013 Pinophilus #272 by k_eper, on Flickr Pinophilus #272b by k_eper, on Flickr The week after I hunting again in the same place with more luck. Pinophilus #273 by k_eper, on Flickr The big one Pinophilus #278b by k_eper, on Flickr Pinophilus #280 by k_eper, on Flickr Pinophilus #281#282 by k_eper, on Flickr I hope to go saturday for a new ride in the wood.

@Tasso: you're right in Toscana they call it cantarelli, never heard before (it's funny to heard a mushroom's local name in american forum). My wife cook morels in this way: scallion + oil (extra vergin) + parsley, 30 minutes to eliminate termolabile toxins, add white wine until reduce, to avoid mush tun of morels when the mushroom's water are evaporated add spoon of broth until cooking end. We eat that with home made tagliatelle. Very yummy. (In Italian language: Scalogno, olio extra vergine di oliva, prezzemolo, cottura per 30 minuti per eliminare le tossine, sfumare con vino bianco, nel momento in cui l'acqua dei funghi evapora aggiungere brodo vegetale per evitare di avere una purea di morchelle)

@Dave: I'm sure that is "Mitrophora semilibera", the photo isn't explicative. About the name, Tasso is right there are many names of mushrooms in Italy. Example: Morels -> Morchelle (is the taxonomic name) used in Lazio, Spugnole or Spungole used in Piemonte. Armillaria mellea -> in English you call it honey, in Piemonte we call it Famiole, in other place in Italy it is called Chiodini. Cantharellus cibarius -> I don't know how you called it, in Piemonte we use Garitula, in Lazio we use Galletti, in Trentino Alto Adige we use Finferli. The real name of the pillow is cuscino, also called guanciale (because we put cheek (guancia in Italy) on it), I never heard laugie. @Feral: very funny, LOL

April 20th. I love hunting under the rain and April 20th was a rainy day. I love it because i can hunt without competitor, completely alone in the wood with fresh air. The morels was pretty small, but i pick up 0,99oz in totaly Following some photos. The first one. Morchella esculenta #14 by k_eper, on Flickr A family. Morchella esculenta #15#16#17#18#19 by k_eper, on Flickr Brothers. Morchella esculenta #22#23 by k_eper, on Flickr Dad, mom and son. Morchella esculenta #30#31#32 by k_eper, on Flickr A picked up group. Morchella esculenta Gruppo by k_eper, on Flickr Someone is already pass through (I'don't cut the stem on the ground, is not good for the mycelium, remember that!) Morchella esculenta competitor by k_eper, on Flickr I founded some Mitrophora semilibera (http://en.wikipedia.org/wiki/Morchella_semilibera). Mitrophora semilibera #05 by k_eper, on Flickr April, 25th. It was holiday in Italy, we celebrate liberation from nazism and fascism. Certainly I had some time to spend in hunting, so I tried a wood of ash and I selected the right place. In the air there was poplar's pollen, it's a sunny day, fortunately I didn't meet anyone (I'm a very loner guy, I know). The morels were bigger than the morels picked up five day before. Bigger and more. Some photos. Morel and pollen. Morchella esculenta #35 by k_eper, on Flickr Morchella esculenta #39#40#41 by k_eper, on Flickr Brother and sister. Morchella esculenta #42#43 by k_eper, on Flickr The final result. Morchella esculenta Cesto by k_eper, on Flickr I hope to enjoy you and I hope haven't made too many syntax error.

Yep, I like tartufo bianco and tartufo nero. Very expansive, so I eat it one time in the year. Grazie per il benvenuto. Non li ho mai sentiti chiamare bue, ovviamente parli di Amanita cesarea, che però essendo in Piemonte è abbastanza rara, infatti ne ho trovata una l'anno scorso marcia e non ne trovavo da vent'anni. Non raccolgo invece i Sanguinacci. Mentre per i tartufi devi avere il cane che non ho, quindi mi preoccupo solo di mangiarli ogni tanto. Sono juventino, ma non sono un gran tifoso, mi piace il calcio in genere. Da queste parti il tifo ha fatto già troppi danni. La zona dei tuoi genitori è molto buona per gli aestivalis e gli aereus.

Very important par-boil this fungus, Armillaria contains a termo labile toxin (Cytolysin), boling the fungus for 10-15 minutes at 65-70°C (149-158°F) destroy the toxin. Attention! If Armillaria is exposed at 0°C (32°F) the toxin become fixed, so you don't pick up Armillaria frozen and never put it in the freezer.

Hi, I'm Italian guy, so sorry in advance for my english. I came from Piedmont the italian region of Barolo, Bagna Càuda and Nutella. I'm hunting wild mushroom for hobby since I was a little kid. I prefer to hunting King boletus all four kind of and over a couple of years also hunting Morchelle. I hope to contribute to forum with a my italian point of view. P.s.: If you will correct my syntax error, I'll be fine with that.