Ristorante Al Borgo

chanterelle weeks

our highlights of the chanterelle weeks

in addition to our a la carte menu

Pancetta di maiale a vapore con insalata di cantarelli e The verde aromatizzato
Stewed Italian roast pork with chanterelles salad in green tea flavored
EUR 11,20
E N
Melanzana al forno con spuma di patate e fonduta di caprino e cantarelli trifolati
Eggplant with potato mousse on goat cheese fondue and sautéed chanterelles
EUR 9,60
G
Gazpacho di cetriolo e cocco con cantarelli e mandorle
Cucumber and coconut gazpacho with chanterelles and almond
EUR 5,80
H N
Risotto con cantarelli, salsiccia e prezzemolo
Risotto with chanterelles, salsiccia and parsley
EUR 11,30
G L O
Tagliatelle con calamari, canterelli e guanciale
Tagliatelle with calamari, chanterelles and bacon
EUR 10,80
A C G L O R
Trancio di ombrina alla griglia con crema d’aglietto e cantarelli grigliati
Grilled eagle fish with garlic sauce and grilled chanterelles
EUR 21,00
D G
Lingua di vitello con porro e zenzero su puree di patate con cantarelli
Fried veal tongue with leeks and ginger on potatoes puree with chanterelles
EUR 17,50
G L O
Mousse al cioccolato con salsa al caramello salato
Chocolate mousse with salted caramel sauce
EUR 6,30
C G

Information within the meaning of the Food Information Regulation to allergenic substances are at the restaurant


about chanterelle

Al Borgo Chanterelle weeks They have season again and are fresh from the local forests: the delicious chanterelle.

The "real chanterelle", as this popular edible mushroom is also called, but we appreciate all its unique taste and its use for numerous mushroom dishes. However, one should observe that the little mushrooms are a little hard to digest: Treat yourself therefore prefer smaller quantities and for more in the season when a large dose at once.

The chanterelle is growing in Austria from July to September and is a fungus with yolk until golden yellow color, whose hat usually 2 - has 9 cm in diameter. The hat has a first hemispherical domed shape to that later evert itself to the hopper and eventually gets an irregular wavy brim.

The fungus flesh is usually determined crisp, whitish to pale yellow and has a mild taste. The chanterelle is often a symbiosis with various needle and Laubäumen and grows mostly on moderately dry and nutrient-poor soils. Rarely does one find a fungus alone, often in groups on only sparsely covered by mosses slopes and blueberry bushes.