It is a typical mushroom of Italian culinary tradition; the very young specimens, with their hat still closed on the stem can be eaten raw, such as finely chopped and seasoned with flakes of Parmigiano Reggiano or Grana, salt, pepper and a drizzle of a good Italian extra virgin olive oil, however, are usually eaten cooked to flavorclassic tagliatelle or risotto. The chapels excellent grilled or breaded and fried.
