The rovelló (or nísclao), like the great majority of the season of mushrooms, appears in autumn and is much appreciated in gastronomy. It is a mushroom that grows between pine groves and mixed forests, with young species having better taste and consistency than their predecessors, the mature ones, which are drier.
It is a type of mushroom that its meat is dense and compact, with sweet and sweet smell, the flavor in crude is something bitter in the end. The cut gives off an orange bleeding. It oxidizes quickly, becoming greenish cardenillo when it grows old or after a few hours of its collection.