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Porcini
''Boletus edulis'' (English: cep, penny bun, porcino or porcini) is a basidiomycete fungus, and the type species of the genus ''Boletus''. Widely distributed in the Northern Hemisphere across Europe, Asia, and North America, it does not occur naturally in the Southern Hemisphere, although it has been introduced to southern Africa, Australia, New Zealand, and Brazil. Several closely related European mushrooms formerly thought to be varieties or forms of ''B. edulis'' have been shown using molecular phylogenetic analysis to be distinct species, and others previously classed as separate species are conspecific with this species. The western North American species commonly known as the California king bolete (''Boletus edulis'' var. ''grandedulis'') is a large, darker-coloured variant first formally identified in 2007. The fungus grows in deciduous and coniferous forests and tree plantations, forming symbiotic ectomycorrhizal associations with living trees by enveloping ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boletus
''Boletus'' is a genus of mushroom-producing fungi, comprising over 100 species. The genus ''Boletus'' was originally broadly defined and described by Carl Linnaeus in 1753, essentially containing all fungi with hymenial pores instead of gills. Since then, other genera have been defined gradually, such as ''Tylopilus'' by Petter Adolf Karsten in 1881, and old names such as ''Leccinum'' have been resurrected or redefined. Some mushrooms listed in older books as members of the genus have now been placed in separate genera. These include such as ''Boletus scaber'', now ''Leccinum scabrum'', ''Tylopilus felleus'', ''Chalciporus piperatus'' and ''Suillus luteus''. Most boletes have been found to be ectomycorrhizal fungi, which mean that they form a mutualistic relationship with the roots system of certain kinds of plants. More recently, ''Boletus'' has been found to be massively polyphyletic, with only a small percentage of the over 300 species that have been assigned to ''Boletus' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apennine Mountains
The Apennines or Apennine Mountains (; grc-gre, links=no, Ἀπέννινα ὄρη or Ἀπέννινον ὄρος; la, Appenninus or – a singular with plural meaning;''Apenninus'' (Greek or ) has the form of an adjective, which would be segmented ''Apenn-inus'', often used with nouns such as ("mountain") or Greek (), but ''Apenninus'' is just as often used alone as a noun. The ancient Greeks and Romans typically but not always used "mountain" in the singular to mean one or a range; thus, "the Apennine mountain" refers to the entire chain and is translated "the Apennine mountains". The ending can vary also by gender depending on the noun modified. The Italian singular refers to one of the constituent chains rather than to a single mountain, and the Italian plural refers to multiple chains rather than to multiple mountains. it, Appennini ) are a mountain range consisting of parallel smaller chains extending along the length of peninsular Italy. In the northwest the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coniferous Forest
Conifers are a group of cone-bearing seed plants, a subset of gymnosperms. Scientifically, they make up the division Pinophyta (), also known as Coniferophyta () or Coniferae. The division contains a single extant class, Pinopsida. All extant conifers are perennial woody plants with secondary growth. The great majority are trees, though a few are shrubs. Examples include cedars, Douglas-firs, cypresses, firs, junipers, kauri, larches, pines, hemlocks, redwoods, spruces, and yews.Campbell, Reece, "Phylum Coniferophyta". Biology. 7th. 2005. Print. P. 595 As of 1998, the division Pinophyta was estimated to contain eight families, 68 genera, and 629 living species. Although the total number of species is relatively small, conifers are ecologically important. They are the dominant plants over large areas of land, most notably the taiga of the Northern Hemisphere, but also in similar cool climates in mountains further south. Boreal conifers have many wintertime adaptations ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Risotto
Risotto (, , from meaning "rice") is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and Parmigiano-Reggiano. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its signature yellow colour. Recipes 78-80. Still, in print, there are many editions in many languages. Risotto in Italy is often a first course served before the main course, but ''risotto alla milanese'' is often served with ''ossobuco alla milanese'' as a main course. History Rice has been grown in southern Italy since at least the 14th century. From the south, rice gradually made its way north toward northern Italy, where the marshes of the Po river valley were suitable for rice cultivation. According to a legend, a young glassblower's apprentice of the Fabbrica del Duomo di Milano from Flanders, who used to us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta
Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a Gluten-free diet, gluten-free alternative. Pasta is a staple food of Italian cuisine. Pastas are divided into two broad categories: dried () and fresh (). Most dried pasta is produced commercially via an Food extrusion, extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines.Hazan, Marcella (1992) ''Essentials of Classic Italian Cooking'', Knopf, Fresh pastas available in grocery stores are produced commercially by large-scale machines. Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names.Za ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soups
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. In traditional French cuisine, soups are classified into two main groups: ''clear soups'' and ''thick soups''. The established French classifications of clear soups are ''bouillon'' and ''consommé''. Thick soups are classified depending upon the type of thickening agent used: ''purées'' are vegetable soups thickened with starch; '' bisques'' are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and '' veloutés'' are thickened with eggs, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Edible Mushroom
Edible mushrooms are the fleshy and edible fruit bodies of several species of macrofungi (fungi which bear fruiting structures that are large enough to be seen with the naked eye). They can appear either below ground (hypogeous) or above ground (epigeous) where they may be picked by hand. Edibility may be defined by criteria that include absence of poisonous effects on humans and desirable taste and aroma. Edible mushrooms are consumed for their nutritional and culinary value. Mushrooms, especially dried shiitake, are sources of umami flavor. Edible mushrooms include many fungal species that are either harvested wild or cultivated. Easily cultivated and common wild mushrooms are often available in markets, and those that are more difficult to obtain (such as the prized truffle, matsutake, and morel) may be collected on a smaller scale by private gatherers. Some preparations may render certain poisonous mushrooms fit for consumption. Before assuming that any wild mushroom is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Reticulate
Reticulation is a net-like pattern, arrangement, or structure. Reticulation or Reticulated may refer to: * Reticulation (single-access key), a structure of an identification tree, where there are several possible routes to a correct identification * A coloration pattern of some animals (e.g. the reticulated giraffe) * An arrangement of veins in a leaf, with the veins interconnected like a network * The endoplasmic reticulum within a cell, often resembling a net * A phylogenetic network, the result when hybrid speciation, introgression and parapyletic speciation is applied to a phylogenetic tree * Reticulated water (Australia, South Africa), water from a piped network rather than from a bore or well, see: wiktionary:reticulated water *Reticulation (metalwork), a decorative technique in metalworking See also * Reticular (other) Reticular describes a set of connective tissue, fibers, etc., in network form such as with cross-link bonds. Reticular may also refer to: * Re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stipe (mycology)
In mycology, a stipe () is the stem or stalk-like feature supporting the cap of a mushroom. Like all tissues of the mushroom other than the hymenium, the stipe is composed of sterile hyphal tissue. In many instances, however, the fertile hymenium extends down the stipe some distance. Fungi that have stipes are said to be stipitate. The evolutionary benefit of a stipe is generally considered to be in mediating spore dispersal. An elevated mushroom will more easily release its spores into wind currents or onto passing animals. Nevertheless, many mushrooms do not have stipes, including cup fungi, puffballs, earthstars, some polypores, jelly fungi, ergots, and smuts. It is often the case that features of the stipe are required to make a positive identification of a mushroom. Such distinguishing characters include: # the texture of the stipe (fibrous, brittle, chalky, leathery, firm, etc.) # whether it has remains of a partial veil (such as an annulus or cortina) or universal ve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bolete
{{refimprove, date=July 2020 A bolete is a type of mushroom, or fungal fruiting body. It can be identified thanks to a unique mushroom cap. The cap is clearly different from the stem. On the underside of the cap there is usually a spongy surface with pores, instead of the gills typical of mushrooms. However, there are some boletes that are gilled, such as species of ''Chroogomphus'', '' Gomphidius'', ''Paxillus'', ''Phylloporus'' and ''Hygrophoropsis aurantiaca''. "Bolete" is the English common name for fungus species whose mushroom caps have this appearance. The boletes are classified in the order Boletales. Not all members of the order Boletales are boletes. The micromorphology and molecular phylogeny of the order Boletales have established that it also contains many gilled, puffball, and other fruit body shapes. A similar pore surface is found in polypores, but these species generally have a different physical structure from boletes, and have different microscopic chara ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pileus (mycology)
The pileus is the technical name for the cap, or cap-like part, of a basidiocarp or ascocarp (fungal fruiting body) that supports a spore-bearing surface, the hymenium.Moore-Landecker, E: "Fundamentals of the Fungi", page 560. Prentice Hall, 1972. The hymenium (hymenophore) may consist of lamellae, tubes, or teeth, on the underside of the pileus. A pileus is characteristic of agarics, boletes, some polypores, tooth fungi, and some ascomycetes. Classification Pilei can be formed in various shapes, and the shapes can change over the course of the developmental cycle of a fungus. The most familiar pileus shape is hemispherical or ''convex.'' Convex pilei often continue to expand as they mature until they become flat. Many well-known species have a convex pileus, including the button mushroom, various ''Amanita'' species and boletes. Some, such as the parasol mushroom, have distinct bosses or umbos and are described as ''umbonate''. An umbo is a knobby protrusion at the center of th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basidiocarp
In fungi, a basidiocarp, basidiome, or basidioma () is the sporocarp of a basidiomycete, the multicellular structure on which the spore-producing hymenium is borne. Basidiocarps are characteristic of the hymenomycetes; rusts and smuts do not produce such structures. As with other sporocarps, epigeous (above-ground) basidiocarps that are visible to the naked eye (especially those with a more or less agaricoid morphology) are commonly referred to as mushrooms, while hypogeous (underground) basidiocarps are usually called false truffles. Structure All basidiocarps serve as the structure on which the hymenium is produced. Basidia are found on the surface of the hymenium, and the basidia ultimately produce spores. In its simplest form, a basidiocarp consists of an undifferentiated fruiting structure with a hymenium on the surface; such a structure is characteristic of many simple jelly and club fungi. In more complex basidiocarps, there is differentiation into a stipe, a pileus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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