The cardoncelli are a typical local varieties of mushrooms cultivated in Apulia, Murgia. They are hand-cut when they are fleshy and firm. The mushrooms are then washed, boiled in water with wine vinegar
and salt and possessed with parsley, a little ‘pepper and covered with good olive oil. The cardoncelli mushrooms are ideal as a starter or contour, as also for the preparation of recipes for the first or second plates.