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  • Montepulciano
    montepulciano_t-61.jpg
  • Religious mosaics made by old traditions, Montepulciano.
    montepulciano_t-69.jpg
  • Pilgrim Brewery is located in Pelhřimov and its tradition dates back to 1552. Our beer is brewed from quality domestic ingredients, spring water from the hill shrine Křemešník, carefully selected barley malt, hops and brewer's yeast. Light beer, light lager and lager specials are produced by a traditional technological process which involves the decoction brewing method, bottom fermentation in the fermenting room and subsequent long-term aging in lagering tanks at low temperatures around 2°C. Pilgrim beer is bottled unpasteurized so retaining its maximum nutrition and fine taste and delivered to market in barrels and bottles.řemešník is a mountain near the city of Pelhřimov. The mountain is part of Bohemian-Moravian Highlands (Českomoravská vrchovina). The mountain was a gathering place for pilgrims. Calvary (stations of the cross) has been built as well. <br />
Next to the spring with slightly radioactive water lies a small chapel from 1689. According to legend, the spring has miraculous healing abilities.
    kremesník_pilegrim-12.jpg
  • Mørkprikket vokssopp. Hygrophorus pustulatus features a grayish brown cap, white gills that begin to run down the stem, and a whitish stem that is "pustulate" (covered with little brown dots that are reminiscent of the glandular dots found on the stems of many Suillus species). It is associated with conifers--especially with firs.<br />
Cap: 2-4 cm; convex when young, becoming broadly convex or slightly bell-shaped; sticky when fresh; with a slightly streaked appearance from stretched-out fibers beneath the slime; shiny when dried out; brown to gray-brown; lighter towards the margin. Gills: Beginning to run down the stem; close or nearly distant; white; waxy. Stem: 3-7 cm long; up to 1.5 cm thick; more or less equal; when very fresh and young sheathed with slime over the lower portion, but soon dry; whitish; covered with tiny fibrous points (especially over the upper half) that darken to grayish brown with maturity or when the mushroom is dried. Flesh: White; unchanging when sliced. Odor and Taste: Not distinctive.
    morkprikket_hygrophorus_pustulatus-2.jpg
  • Handmade chocolate from Meium Sjokolade in Norway, with the taste of different whisky from the West-Coast of Scotland.
    whiskey_sjokolade_meium002.jpg
  • The sami people of the nordic countries have long traditions for using every part of the reindeer for food and products. Reindeer meat have a very special taste and the fat contains healthy omega-3. Reindeer can be prepared and served in many ways. Traditionally the sami people use every part of the animal, and the heart, tongue and marrowbones are delicatesses.
    reindeermeat001.jpg
  • Spiss giftslørsoppen (Cortinarius rubellus) har vanligvis en spiss hatt, er kjøttfylt, og har gulaktige bånd eller felter på stilken. Inneholder giftstoffet orellanin, og kan gi svært alvorlig forgiftning selv ved små inntak. Spiss giftslørsopp er den farligste giftsoppen i Norge. Selv en ørliten bit kan ødelegge nyrene. En hypotese er at soppen er blitt giftig fordi den renser bakken for aluminium og farlige tungmetaller. <br />
The deadly webcap belongs to a group known as the Orellani, all of which are highly toxic, eating them results in kidney failure, often irreversible. The mushroom is generally tan to brown all over. has a conical to convex (partly flattening with maturity) cap of 2.5 to 8 centimetres. Tawny to date brown with paler margins, covered in fine, fibrous scales. Gills ochre or caramel-coloured, changing to deeper brown with age. The stipe is 5.5 to 11 centimetres, 0.5 to 1.5 centimetres thick with a bulbous base. It is the same colour or slightly paler than the cap, and can have yellow fragments of the veil attached to its lower half. The flesh is cream or pale yellow, but more tan below the pileipellis and in the stem base. It smells slightly of radishes and has no strong taste.<br />
The danger of Cortinarius rubellus was first recognized in 1972 in Finland, where four cases of poisoning had occurred, two of which resulted in permanent kidney failure. In 1979, three people holidaying in the north of Scotland were poisoned, after mistaking it for the chanterelle. Two of the three required kidney transplants. Twenty-two people were poisoned between 1979 and 1993 in Sweden, nine of which required a kidney transplant following end stage renal failure (ESRF). Among the edible species they mistook the mushroom for were Craterellus tubaeformis and Hygrophorus species as well as chanterelles. Craterellus tubaeformis can be distinguished by its funnel-shaped cap and ridges on the cap's underside rather than gills. (Wikip)
    spiss_giftslorsopp_cortinarius_rubel...jpg
  • Stor kragesopp, Stropharia hornemannii, Stor kragskivling, Conifer Roundhead mushroom, or luxuriant ringstalk and lacerated stropharia. A species of agaric fungus in the family Strophariaceae. It irows as a saprophyte on rotting conifer wood. Common names for the mushroom include Conifer Roundhead mushroom, luxuriant ringsta and lacerated stropharia. Stropharia hornemannii is a large, charismatic Stropharia with a slimy, reddish brown to purple-brown or brown cap and a thick, scaly stem. Its range is apparently limited to the conifer forests of northern and montane areas. It tends to grow in clusters, and is often found fruiting from well decayed wood.<br />
Saprobic; growing alone, scattered, or in clusters on duff and woody debris in conifer forests; often found fruiting from well decayed wood; summer and fall. <br />
Cap: 4-16 cm; convex, becoming broadly convex or flat; slimy; reddish brown to purple-brown, brown, or olive brown--often fading to tan or pale yellowish brown; smooth; occasionally with white partial veil remnants near the margin. Gills attached to the stem or beginning to pull away from it; close; pale gray at first, later purplish gray to purple-black. Stem: 5-15 cm long; up to 2.5 cm thick; equal; dry; with a persistent, skirtlike, white ring that becomes dusted with purple-black spore dust; conspicuously shaggy-scaly, especially when young; base often with mycelial threads. <br />
Flesh: White. Odor and Taste: Somewhat foul. Spore Print: Dark purple-brown to blackish.  Previously poisonous, now edible.Tidligere giftig, nå spiselig.
    kragesopp_stropharia_hornemanni.jpg
  • Svovelriske,  Lactarius scrobiculatus. Svovelgul til gullgull, hatt 8-20 cm. Fuktig skog, fortrinnsvis der det er gran. Unge hatter har sterkt innrullet kant, denne er korthåret eller skjegget. Utvokset er soppen traktformet. Vanlig i Sør-Norge og i Trøndelag, forekommer også i Nordland. Skarp smak, ubetydelig lukt. Spiselig etter avkoking eller salting. Skal være tatt ut av pensum for soppsakkyndigprøven.<br />
Lactarius scrobiculatus is a basidiomycete fungus, belonging to the genus Lactarius, whose members are called "milk caps." Lactarius scrobiculatus produces large agaricoid fruiting bodies which arise from soil. The cap has an eye-catching orange to yellow coloration and is covered with small scales arranged in indistinctive concentric rings. The surface is wet, glossy and slimy especially in wet weather. The cap may be wide, with a large diameter (about 15 cm in mature specimens), but with a depressed centre and slightly inrolled margin. The gills are crowded and coloured cream to yellow, with darker patches being present sometimes. When cut, the gills bleed copious amounts of a white to cream milk (latex), which soon darkens to yellow. The stem, in relation to the cap, is quite short and stubby. It forms mycorrhizal relationships and appears to prefer damp, shady and boggy areas. The fruiting bodies appear in troops, sometimes forming fairy rings and only rarely occur singly. Some European authors consider Lactarius scrobiculatus inedible.It is collected and eaten in parts of eastern Europe and Russia after salting, pickling and thorough cooking. Consuming it irritates the gastrointestinal tract, causing symptoms of gastrointestinal syndrome.Careful preparation seeks to neutralise the acrid taste. This usually involves a process of boiling, during which the water is discarded.
    svovelriske_lactarius_scrobiculatus.jpg
  • Granklubbesopp, Clavariadelphus truncatus, er en karakteristisk sopp som vokser i forholdsvis rike barskoger med helst gran. Kjøttfulle sopper, klubbeformet med flat topp (kjennetegn, skiller den fra stor klubbesopp). Rynkete, gul til gulbrun. Sporelaget er glatt og sitter på yttersiden. Spiselig. The common name of the species is club coral. It is a member of the Gomphaceae family of Basidiomycete fungi. The mushroom is edible and has a sweet taste. While the species is edible, old mushrooms may be spongy and soft inside. Clavariadelphus truncatus is distinguished by a club-shaped fruiting body, with a flattened or squared apex. Fruiting body club-shaped, simple, 4-13 cm tall, 3-6 cm wide, tapering to a narrowed base, lacking a distinct stipe and cap; apex typically flattened or depressed at the center, the margin often raised and irregularly bumpy; surface elsewhere more or less smooth to longitudinally wrinkled or grooved; color pinkish-brown to orange-brown below, shading to yellowish-orange
    clavariadelphus_truncatus_granklubbe...jpg
  • Granklubbesopp, Clavariadelphus truncatus, er en karakteristisk sopp som vokser i forholdsvis rike barskoger med helst gran. Kjøttfulle sopper, klubbeformet med flat topp (kjennetegn, skiller den fra stor klubbesopp). Rynkete, gul til gulbrun. Sporelaget er glatt og sitter på yttersiden. Spiselig. The common name of the species is club coral. It is a member of the Gomphaceae family of Basidiomycete fungi. The mushroom is edible and has a sweet taste. While the species is edible, old mushrooms may be spongy and soft inside. Clavariadelphus truncatus is distinguished by a club-shaped fruiting body, with a flattened or squared apex. Fruiting body club-shaped, simple, 4-13 cm tall, 3-6 cm wide, tapering to a narrowed base, lacking a distinct stipe and cap; apex typically flattened or depressed at the center, the margin often raised and irregularly bumpy; surface elsewhere more or less smooth to longitudinally wrinkled or grooved; color pinkish-brown to orange-brown below, shading to yellowish-orange
    clavariadelphus_truncatus_granklubbe...jpg
  • Granklubbesopp, Clavariadelphus truncatus, er en karakteristisk sopp som vokser i forholdsvis rike barskoger med helst gran. Kjøttfulle sopper, klubbeformet med flat topp (kjennetegn, skiller den fra stor klubbesopp). Rynkete, gul til gulbrun. Sporelaget er glatt og sitter på yttersiden. Spiselig. The common name of the species is club coral. It is a member of the Gomphaceae family of Basidiomycete fungi. The mushroom is edible and has a sweet taste. While the species is edible, old mushrooms may be spongy and soft inside. Clavariadelphus truncatus is distinguished by a club-shaped fruiting body, with a flattened or squared apex. Fruiting body club-shaped, simple, 4-13 cm tall, 3-6 cm wide, tapering to a narrowed base, lacking a distinct stipe and cap; apex typically flattened or depressed at the center, the margin often raised and irregularly bumpy; surface elsewhere more or less smooth to longitudinally wrinkled or grooved; color pinkish-brown to orange-brown below, shading to yellowish-orange
    clavariadelphus_truncatus_granklubbe.jpg
  • Cortinarius caperatus, commonly known as the gypsy mushroom, is a highly esteemed edible mushroom of the genus Cortinarius. It was known as Rozites caperata for many years, before genetic studies revealed it lay within the large genus Cortinarius. The ochre-coloured fruiting bodies appear in autumn in coniferous and beech woods, as well as heathlands in late summer and autumn. The gills are free and clay-coloured and the smell and taste mild. It is found across northern Europe, mainly in Scandinavia. In the British Isles it is uncommon outside the Scottish Highlands[2] and the New Forest. This mushroom is known to hyperaccumulate heavy metals from its environment. Following the Chernobyl disaster, resulting in radioactive contamination in countries as distant as Scandinavia, health authorities in these countries caution against overconsumption of C. caperatus. I Norge er det mye rimsopp i fjellbjørkeskogen.
    rimsopp_cortinarius_caperatus.jpg
  • granskjellpigg, Sarcodon imbricatus. Ikke egentlig matsopp, men brukes i soppsoya og også tørket. Sarcodon imbricatus, commonly known as the shingled hedgehog or scaly hedgehog, is a species of tooth fungus in the order Thelephorales. The mushroom is edible. Many sources report it has a bitter taste, but others have found it delicious and suspect that the bitter specimens may be similar related species.[1] The mushroom has a large, brownish cap with large brown scales and may reach 30 cm (12 in) in diameter. On the underside it sports greyish, brittle teeth instead of gills, and has white flesh. Its spore print is brown.
    granskjellpigg_sarcodon_imbricatus-3.jpg
  • Handmade chocolate from Meium Sjokolade in Norway. With nordic tastes of cranberries, blueberries, raspberries and cheese.
    nordisk_smak_sjokolade001.jpg
  • The sami people of the nordic countries have long traditions for using every part of the reindeer for food and products. Reindeer meat have a very special taste and the fat contains healthy omega-3. Reindeer can be prepared and served in many ways. Traditionally the sami people use every part of the animal, and the heart, tongue and marrowbones are delicatesses.
    reindeerskav.jpg
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