Italian mushrooms, both cultivated and wild, are a seasonal delicacy that enriches cuisine with earthy and intense flavors. Sourced from the lush forests and farms of Lazio and Veneto, they are available from September to June, offering a variety of unique tastes and textures. Among the cultivated mushrooms, Pleurotus, Champignons, Pioppini, and Portobellos are perfect for numerous preparations, from grilling to flavorful side dishes.

Wild mushrooms, such as Porcini (Boletus Edulis), Caesar’s Mushrooms, and Chanterelles, are prized for their unmistakable aroma and are perfect for traditional dishes like risottos, soups, and sauces. These mushrooms elevate every recipe into a rich and authentic culinary experience, celebrating the flavors of Italian nature.