Cultivated in the period between autumn and winter. For conservation in extra virgin olive oil, it is cut into not very thin slices, boiled in wine vinegar, salted, put under weight for at least 24 hours, after which it is dressed in large steel containers with extra virgin olive oil, mint , garlic, hot pepper flakes and black peppercorns.

Ingredients:
Fresh cardoncelli mushrooms, extra virgin olive oil, salt, vinegar, mint, garlic, chilli flakes, black peppercorns.

Agrichef Barbieri recommends:
Use the cardoncelli in oil to accompany an Italian appetizer, to fill a good sandwich.