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|I’d Call It That||3.0||5.18||1||(cepecity)|
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I have the Galli amanita book (in Italian), so I can see the photos of this sp./former variety but it’s touch and go w/the descriptions. I am just an ignorant outside of my own language English speaker, waaaaaay outside my comfort zone here!
Some of the Italian websites that I tried to translate on Bing just remained gibberish. Perhaps it is all of those mycological terms that confuses them?
Other grisettes can show pinched volvas over time, but was curious if this sp. had it from the get-go…like our CA constricta.
At any rate, thanks for posting. I enjoy looking up unfamiliar amanita sp.
But if these forays are conducted in Italian, I may just never know! :)
Sorry, I can’t be of much help since I don’t speak Italian and didn’t hear any discussion about this mushroom. We did not eat it. The best description of it I could find is on this Spanish website which says it’s edible after cooking and doesn’t have much about the volva…http://translate.google.com/...
apparently badia has been placed as a variety of both vaginata and spadicea!
is the volva typically pinched and flaring in this species?
looks like the cap color is pretty variable.
it was only named as a separate sp. in 1985, so even Europe is “still” struggling with those grisette names!
what do your Sardinian colleagues have to say about the edibility of their local grisettes?
Created: 2013-11-12 17:25:24 EST (-0500)
Last modified: 2014-08-30 19:36:27 EDT (-0400)
Viewed: 133 times, last viewed: 2016-11-09 00:00:37 EST (-0500)