Porcini (por-chee-ni) Sauce


For 6 people

  • 4 or 5 porchini mushrooms, nice and firm
  • extra virgin olive oil
  • 4 cloves of garlic
  • 4 cherry tomatoes
  • a handful of “calamintha nepeta”,  a sort of wild mint. (Also effective if you have been bitten by a scorpion…)


Clean the mushrooms by scraping them with the specific tool, and gently wipe the caps with a damp cloth (try to reduce washing to a minimum, since mushrooms tend to soak up a lot of water and become soggy.) Remove the stalks and dice them, as well as the tomatoes and the caps.
Heat half a cup of olive oil in a large frying pan, and add the garlic first; stalks go in second, then tomatoes and the herb. Cook just 5 minutes on  medium flame. Add the diced caps last.
Keep cooking few minutes, and it’s all done!
VARIATION: –  you can use frozen porcini. Just throw them in without defrosting. – if you can’t get your hands on the miraculous herb, you can replace it with fresh lemon juice and a handful of minced parsley added at the end of cooking. (but it’s only second best). – you can also add half a glass on white wine just before you throw in the caps.

In this period, tours will run regulary. However we are sold out on all tours exept WEDNESDAY 14TH, WINE & COOK 9:30-5:00 PM.
If you have questions please allow up to 48 hours for an email response or up to 8 hours for whatsapp reply (+39 3486020257)
If already have a booking and need to contact your guide, please call +39 3483220557