Mushrooms and Truffles

Mushrooms and truffles are refined, prestigious and refined ingredients that embellish the kitchens of many countries; but perhaps only in Italian cuisine there is such a variety of uses and preparations that each type of mushroom or truffle is valued in the best way. The value of mushrooms and truffles is due to the fact that the most valuable species cannot be cultivated or obtained intensively; so the harvest depends first of all on the whims of the time, then on the ability of the "fungai" who jealously keep the secret of their most productive collection places. The territory and climate of many Italian regions are particularly favorable for the growth of many edible species of mushrooms, so many fans are dedicated to the collection of mushrooms especially between summer and autumn. The search for truffles (white and black) takes place instead with the help of trained dogs and is therefore reserved for a few experts. This explains the very high price that these forest delicacies can reach. Mushrooms and truffles can be stored in various ways to be used in the kitchen throughout the year: in oil, dried, or in the form of aromatised oils.