Nothing screams autumn more than a basket full of porcini mushrooms. They appear at the end of summer after the first rain pours. Unfortunately, it isn’t easy to find fresh, firm, local porcini. They are usually imported from other countries – nothing against it, but porcini should be consumed shortly after they have been picked - or are already too old…
Chestnut flour tagliatelle with porcini and sausages
I cannot think of a dish that best represents an Autumn day in the Tuscan countryside than these chestnut flour tagliatelle dressed with porcini and sausages.
