Mushrooms have been studied and appreciated since ancient times. They have proved to be an extraordinarily healthy source of food and ingredients for pharmacopoeia; today they are the protagonists of new food trends, both for their noticeable characteristics in terms of taste and because they represent a low environmental impact alternative to the commonest foods of animal origin.
Man's ancient passion for mushrooms
Honey mushrooms, chanterelles, porcini mushrooms, the humble button mushrooms and the industrial champignons - without forgetting the famous truffle – have increasingly become a cornerstone of contemporary gastronomy, starting from the middle Ages and passing through modern times.
A healthy all-round delight
Food for sport
Mushrooms have proved to be extraordinary allies of health, as well as precious elements of the pharmacopoeia, and are now protagonists of new food trends.
The many properties of shiitake mushrooms
Mushrooms between past and future cuisine
Mushrooms are a concentrate of taste and lightness: they contain a lot of water and are low in calories.