* The authors are part of the community of La Vanguardia readers
The good, even summery weather of this last weekend of September and first of October invites you to go to the forest. And, if you are fond of mushrooms, one of the best areas is the Ripollès region, as can be seen in The Readers' Photos of La Vanguardia.
In fact, Ripollès usually concentrates the first mushrooms of the season. The epicenter of the region is its capital, Ripoll, a good starting point for exploring the forests, since it is located at the confluence of the Ter rivers and its tributary Freser, in the Catalan Pre-Pyrenees.
It is customary that one of the most found mushrooms at the beginning of the season is the cep (Boletus edulis), one of the most prized mushrooms in all of Europe. But the rovelló is not far behind this year, it seems.
Chanterelles are one of the references of Catalan cuisine with local products. They are an ideal complement to such simple and common dishes as fricandó, rice, pasta or meatballs.
The chanterelle, chanterelle, or robellón (rovelló in Catalan) has the scientific name Lactarius deliciosus. The specific epithet, deliciosus, means "delicious", which is very eloquent.
