_ed.jpg)
Calabria is renowned for its culinary diversity, and the region’s forests are brimming with wild mushrooms that play a central role in Calabrian cuisine. Autumn is peak mushroom season, when locals and travelers alike venture into the woodlands to gather these culinary gems. Here’s a look at some of the most beloved and delicious mushrooms you can find and eat in Calabria.
1. Porcini Mushrooms (Boletus edulis)
Description: Porcini mushrooms, known for their large, thick caps and firm texture, are one of the most prized edible fungi in Italy. With a rich, nutty flavor, these mushrooms add depth to any dish.
Where to Find: Porcini thrive in Calabria’s oak and chestnut forests, especially in higher altitudes like the Aspromonte and Sila Mountains.
How to Eat: Calabrians love to sauté porcini with garlic and olive oil, often serving them as an antipasto or in risotto. They are also excellent when dried and used to flavor stews and sauces throughout the year.
2. Ovoli (Amanita caesarea)
Description: Known as Caesar’s mushroom, Ovoli is a delicacy in Calabria. This mushroom has a bright orange-red cap and white gills, with a flavor profile that is mild and slightly sweet.
Where to Find: Ovoli mushrooms prefer the deciduous forests of Calabria, typically growing under oak and chestnut trees.
How to Eat: Ovoli are delicious when sliced thinly and served raw in salads, drizzled with extra virgin olive oil, lemon, and a sprinkle of sea salt. They can also be sautéed lightly, but many believe their delicate flavor is best appreciated fresh.
3. Chiodini (Armillaria mellea)
Description: Known in English as honey mushrooms, Chiodini have small caps that resemble nails (chiodini means “little nails” in Italian) and grow in clusters. These mushrooms are slightly sweet with a hint of earthiness.
Where to Find: Chiodini mushrooms grow at the base of deciduous trees and can be found in Calabria’s mixed woodlands during the fall.
How to Eat: These mushrooms are typically blanched before cooking due to their toughness. Once blanched, they’re often stewed with tomatoes and herbs or added to pasta sauces and risotto for a robust, earthy flavor.
4. Gallinacci (Cantharellus cibarius)
Description: Known as chanterelles, Gallinacci are easily recognizable by their golden-yellow color and trumpet-like shape. Their aroma is often described as fruity, and they have a slightly peppery taste.
Where to Find: Chanterelles are common in Calabria’s pine and oak forests, especially in areas that stay moist during autumn.
How to Eat: These mushrooms are great for sautéing in butter or olive oil and are often served with polenta or pasta. Their mild flavor pairs well with herbs like thyme or rosemary, making them a versatile ingredient in traditional Calabrian dishes.
5. Mazze di Tamburo (Macrolepiota procera)
Description: Known as parasol mushrooms, Mazze di Tamburo are large and have a distinctive, umbrella-shaped cap. They are mild in flavor, with a slightly nutty taste.
Where to Find: Parasol mushrooms can be found in the open meadows and along forest edges in Calabria, often growing alone or in small groups.
How to Eat: Locals love to bread and fry Mazze di Tamburo, serving them as a crunchy, flavorful treat. They can also be grilled and served with a squeeze of lemon and a drizzle of olive oil.
6. Pioppini (Agrocybe aegerita)
Description: These small, dark-capped mushrooms are known for their firm texture and rich, slightly nutty flavor. In Calabria, they’re often found growing naturally on tree stumps.
Where to Find: Pioppini grow on hardwood stumps, particularly poplar, which is why they’re also called “poplar mushrooms.”
How to Eat: Pioppini are versatile and can be added to stews, pasta dishes, or sautéed with garlic and olive oil. Their firm texture holds up well in slow-cooked recipes, making them perfect for hearty autumn dishes.
7. Prataioli (Agaricus campestris)
Description: Known as field mushrooms, Prataioli are a close relative of the common button mushroom. They are small, with a classic mushroom cap and a mild, earthy flavor.
Where to Find: These mushrooms grow in grassy areas and are often found in open fields or near pastures.
How to Eat: Prataioli are great in soups, sautés, and salads. They are also a popular pizza topping and can be roasted with a drizzle of olive oil and herbs for a simple yet delicious side dish.
Foraging Tips and Safety
While foraging for mushrooms is a treasured activity in Calabria, it’s important to be cautious. Some edible mushrooms have toxic look-alikes, so always forage with an experienced guide or have your finds checked by a local expert (Go Go Calabria can set you up with a knowledgeable guide).
Many towns in Calabria offer foraging tours during mushroom season, allowing you to enjoy this experience safely and learn about local varieties.
Where to Enjoy Mushroom Dishes in Calabria
If foraging isn’t for you, don’t worry--Calabria’s local restaurants serve up delicious mushroom dishes during autumn. From rustic trattorias to fine dining establishments, you’ll find mushrooms featured in risottos, pasta, and traditional stews. For a true taste of Calabrian autumn, try visiting local markets, where vendors often sell freshly foraged mushrooms ready for you to take home and cook.
Calabria’s forests provide a rich bounty of wild mushrooms, each with its own distinct flavor and culinary tradition. Whether you’re an avid forager or simply a mushroom lover, autumn in Calabria offers a unique opportunity to explore these earthy flavors. Enjoy the taste of Calabria's forest treasures and experience the season’s best in this vibrant, fungi-filled region.
Comments