Exploring the history, myths, and flavors of mushrooms in Italian cuisine.

Mushrooms are important gifts of nature since ancient times. Let’s find out about the history, legend and use in Italy.

Always prized for their beneficial and healing qualities, mushrooms stand out as protagonists. Because of their great symbolic value, many are the mythological tales in which they appear. Mushrooms were magical, healing and benevolent ingredient supporting the heroes. But, sometimes mushrooms worked as poison or medicine. Italian cuisine celebrates mushrooms as ingredients of culinary tradition. Therefore, they occupy a prominent role in many of the Italian recipes.

Mushrooms: mythological, magical creatures

Mushrooms have always aroused curiosity, thanks to their shapes and colors as well as their many secret properties. In Greek mythology, the mushroom was a symbol of life and vitality. In Roman mythology, oppositely, was often a symbol of death and mortality. From here Agrippina’s attempt to poison her husband, Emperor Tiberius Claudius, by giving him poisonous mushrooms. Such was the attachment to the mushroom that even some places took their name from them. The Greek fortress Mycenae appears to have a linguistic connection to the word mushroom. Indeed, ancient Greek, which is mykés. According to the legend, the great hero Perseus was the founder of the city of Mycenae. Perseus choosed a field of mushroom to settle the city. Indeed, the mushrooms from that field had relieved his thirst following a challenging journey.

Mushrooms in medicine

During the medieval era in Europe, mushrooms were appreciated for their taste. But, at the same time, looked with a suspicious eye from the people. Due to certain mystical beliefs, including stories about witches and occult practices. Often, mushrooms were ingredients in the crafting of magical filters and spells. Otherwise, during the same period in China, mushrooms were the protagonists of traditional medicine. Chinese doctors appreciated  some varieties such as Reishi and Shiitake. Those mushrooms are rich in antibacterial and antioxidant properties, indeed.

Reishi, Chinese mushroom with antibacterial and oxidant properties.

Italian Mushrooms: most beloved ones

Italy’s rich biodiversity, along with its different ecosystems, offer the perfect environment for mushrooms. Which grow in a range of prized varieties that play a significant role in traditional Italian cuisine. One of the most common kind is the golden Gallinaccio (cantharellus cibarius), that grows in acidic soils, like those found in the Sibillini Mountains in Latium region. Mushroom enthusiasts love this mushroom for its delicate flavor and crunchy texture. The Prataiolo mushroom (agaricus campestris or champignon), presents a white, convex cap. It grows easily in fields and grassy areas during the summer and fall seasons. Its main characteristic is its versatility in cuisine : raw, cooked, grilled, in salads, soups, sauces and as a side dish. The Ovulo buono mushroom, (amanita caesarea), is a gentle-tasting fungus. The king of mushrooms someone says, for its sweet and delicious flavor. You can eat this mushrooms both raw within salads and cooked in various ways.

Rare & precious Mushrooms

The Chiodino mushroom, is very common in Italy, especially in the Po Valley region. The name of this mushroom comes from its resemblance to a nail. So it presents a long and thin stem with a convex cap, that make it quite appealing. It is often used to make sauces, oil preserves and side dishes. Some kind of precious mushrooms are hypogeous,  growing beneath the surface of the ground. These mushrooms are commonly found in central Italy. They are characterized by a rough surface and irregular shape. The most common species include the white truffle (tuber magnatum) and the black truffle (tuber melanosporum). They are for their strong and distinctive scent.

A traditional delicacy: the porcini mushroom.

The porcini mushroom plays a key role in our culinary heritage. In Italy, porcini mushrooms have become a staple in regional cuisine. Tuscany, Piedmont, Emilia-Romagna, and Umbria are renowned for their high-quality porcini mushrooms. As well as for the variety of classic dishes that feature them. Out of all the recipes available, the risotto with porcini mushrooms is a northern Italian delicacy that we recommend you to try.

Porcini mushroom risotto, a specialty of northern Italy.

Its unique flavor so intense and earthy makes it well-suited for various preparations. This can be eaten either grilled or as a versatile ingredient in numerous soups, pasta dishes and risottos. Italians love dried porcini mushrooms, for their intense flavor and durability. Dried porcini are perfect in broths and sauces. The porcini mushroom is not only a delicacy, but also plays a significant role in the culture and traditions of many Italian regions. Porcini mushrooms are often the stars at festivals, shows, events and fairs. Very famous happenings like the Albareto National Porcini Mushroom Fair or the Borgotaro Porcini Mushroom Festival. Both in in Emilia-Romagna region.

Porcini risotto is one of the foodies’ obsession. Taste it when in season and in specific restaurants

Porcini mushrooms’ risotto: the recipe