Chiodini, the little 'nails' of the Italian woods, are honey mushrooms, and trifolati is the classic Italian way to cook them: sautéed in the pan, traditionally with garlic, oil and parsley.

Prepared by Greci in Parma and packed in an 800g tin, ready to use.

Earthy and savoury, with a pleasant bite.

Warm them through as a side for roast meats, spoon them over soft polenta, or stir them into risotto or a pasta sauce.