Ristorante Al Borgo

chanterelle weeks

our highlights of the chanterelle weeks

in addition to our a la carte menu

Tartara di manzo, spugna al prezzemolo, cantarelli croccanti e salsa ponzù
Beef tartare with crispy chanterelle, parsley sponge and ponzù sauce
EUR 13,80
Insalata mista con cantarelli e carciofi, terra di funghi, cioccolato bianco grattugiato
Mixed salad with chanterelle, artichokes, mushroom crumble and grated white chocolate
EUR 10,60
Zuppa di funghi con spuma di pecorino
Mushroom soup with pecorino mousse
EUR 5,90
Raviolo viola al ripieno di funghi e caprino con salsa di vongole
Purple ravioli filled with mushrooms and goat cheese on Venus shell sauce
EUR 12,20
Pappardelle al ragù d’agnello, cantarelli con tartufo nero “Scorzone”
Pappardelle with lamb ragout, chanterelle and black summer truffle
EUR 12,90
San Pietro in manto di cavolo, cantarelli, salsa di crostacei e aria di camomilla
Petersfish in cabbage coat, chanterelles, shellfish sauce and chamomile foam
EUR 21,50
Agnello ripieno ai funghi, spuma di barbabietola, fungo fritto con salsa
Lamb with mushrooms stuffed, beetroot foam and fried mushroom with sauce
EUR 23,10

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.