The FUNGAMICO cultivate passionately the four varieties of most wanted from the domestic and European market:
These mushrooms are widely used in traditional cooking to prepare sauces for pasta dishes or elaborate contours. The Champignon are also proposed as stuffed and Pleurotus ones are often served grilled or breaded. The pioppini are excellent for the preparation of savory sauces, even with polenta. The cornucopia, great for sauces and side dishes, add a touch of color to dishes and liven up the table.
Annual production by type: