Ceps

Import. The proper cep is Boletus edulis, called porcini in Italy, a plump-stemmed, fat-headed toadstool with vertical tubes instead of gills underneath the cap. The most prized of all above-ground funghi in European, especially French and Italian, cookery. Fry in olive oil, grill, bake or use in stews, soups, casseroles, braises, sauces and stuffings. Dried ceps can have an excellent flavour.