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Nepitella, wild aromatic herb to rediscover ancient flavors


Nepitella is nothing more than wild mint, it presents much more delicate and soft notes to the taste than the mint we are used to, without however losing intensity and character.

Who among you during a walk in the green, has not stepped on it and immediately smelled the intense fragrance of its aroma? Well, now pick it up and try to use it in the kitchen!

One of the main uses of Nepitella in Tuscany is with Porcini Mushrooms and we are in the right autumn period 🍂🍁!


First Course

Porcini Mushrooms Risotto with Nepitella

Funghi Porcini
Funghi porcini

  • 350g Carnaroli rice

  • 250g porcini mushrooms

  • 1 clove of pink garlic

  • black pepper

  • a quarter of a glass of dry white wine

  • 50g butter

  • 1l hot broth

  • a few leaves of nepitella

  • extra virgin olive oil

  • salt

Riso con funghi porcini e nepitella
Risotto ai Funghi Porcini


Brown the whole garlic in the extra virgin olive oil in a non-stick pan with the nepitella. Then pour in the rice and toast it until the grains are golden, then blend with the white wine and let it evaporate. Remove the garlic and add the sliced porcini mushrooms. Season with salt and pepper. Cook the rice over low heat adding the hot broth and finish cooking. Remove from the heat, add the butter and stir, mixing gently. Serve the risotto hot and creamy, decorating it with a few leaves of nepitella.


For a quick and tasty side dish

Porcini Mushrooms with Nipitella !

  • 300-400 g of fresh porcini mushrooms

  • nepitella

  • garlic

  • extra virgin olive oil

  • salt and pepper

Clean the mushrooms with the help of a brush to remove the soil and with a damp paper towel deprive the mushroom of its impurities.

Separately, in a pan, leave the garlic brown in extra virgin olive oil.

Sauté the sliced mushrooms with a pinch of salt and a few leaves of nepitella.

The salt put on the mushrooms at the start of cooking will leave them firm and almost crunchy.

Add some nepitella as a plate decoration!


An extra note to both dishes could be given by the White Reserve Condiment with Balsamic Vinegar of Modena IGP.

A few drops at the end of cooking will reserve an amazing surprise in terms of taste.

For matching wines from Tuscany here following our suggestions


Vernaccia IL COLOMBAIO di Santa Chiara Selvabianca 2020 DOCG, to let yourself be carried away by a taut, vibrant and fresh taste, with an incisive flavor


The intense red of "IL CHIUSO" Pinot Noir di Castello di Ama 2018 IGT Toscana and its primary aromas of strawberry, cherry, blueberry, violet made complex and harmonious by the passage of time

...and now we just have to wish you

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