Ascomycete
How to choose and eat a fine Italian truffle
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Posted in Ascomycete, Beech, Birch, Croatian language, Danish language, Dutch language, French language, Fungivore, Haute cuisine, Hornbeam, Jean anthelme brillat savarin, Latin, Mycelium, Mycorrhiza, Oak, Sporocarp (fungi), Symbiotic, Truffle, Tuber (fungus)