Dried mushrooms

From the forest to the table, our speciality has always been a delight of the earth, with guaranteed Pan quality.

Every gourmet knows that he can find over forty years’ experience in us thanks to our research and preparation of porcini and other mushrooms.

Rigorous in our controls by vocation, our food traceability system – together with a team of mycologists – ensures that we offer only safe products with authentic flavour.

We take care of the mushroom packaging by hand, with the help of specific equipment so as to combine craftsmanship with modern technology.

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Porcini mushrooms

Boletus edulis and its group – commonly known as Porcini – are among the best known and most appreciated qualities of mushrooms.
They are characterised by a voluminous and very fleshy cap with an almost circular shape.

It can reach up to thirty centimetres in diameter in the largest specimens and its colour ranges from light brown to deep brown.
It is mainly found in the oak and chestnut woods of the plains, and in the beech and fir forests of the high mountains.
They are symbiont fungi, which can grow in groups of many specimens. They usually emerge between May and June, and become visible in the forest as early as August (if the season provides the right rains), although it is between September and October that their presence is at its peak.

Morchelle

Morchella is a kind of mushroom belonging to the Morchellaceae family. Commonly, these mushrooms are known as ‘morels’ (in Italian spugnole).

All species are edible only after boiling and poisonous when raw. The toxin they contain is known as Helvellic acid and can be destroyed by boiling or drying.
The vernacular name well defines its appearance, which indeed resembles that of a sponge. This mushroom is one of the most easily recognisable edible mushrooms due to its characteristic appearance and vivid colouring, as well as being one of the most sought-after mushrooms by mushroom enthusiasts.
Among edible mushrooms, morels are ranked first for phosphoric acid and second for calcium oxide.

Galletti

The Cantharellus cibarius (vulgarly chanterelle or fìnferlo) is one of the best known and most popular mushrooms.
It’s really suitable for dried storage. It is used to season various dishes or other mushrooms, for which reason it is called ‘the parsley of mushrooms’.
It has a beautiful golden-yellow and sometimes almost orange colour, the rim of the cap is smooth, wavy and indented, sometimes slightly reddish in colour.
This characteristic of the raised-edged margins makes the chanterelle resemble the crest of a rooster, hence the numerous names referring to the ‘rooster’ by which it is called.

Mixed dried mushrooms

Shiitake mushrooms Native to Japan, and also cultivated in China, Lentinus edodes is an exceptional tonic and, thanks to its ability to reduce the formation of ‘bad’ cholesterol, it cleans the arteries of the plaques that cause atherosclerosis. It contains lentinane, a polysaccharide that stimulates white blood cells and whose anti-tumour properties are being studied, high percentages of selenium (antioxidant), zinc (healing) and copper, indispensable for the formation of haemoglobin.

The Pleurotus ostreatus is more commonly called the ‘oyster mushroom’ because of its characteristic oyster or fan shape. It has a diameter of several centimetres (even 25 cm). It has a strong smell of roses or fresh flour, and is associated to firm, white flesh with a sweetish flavour. It grows in groups and has a dark cap. It contains anti-inflammatory and antioxidant compounds.
This type of mushroom stimulates the immune system and also has positive effects on the blood, preventing the formation of thrombi.

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