Chopped Wild Porcini Mushrooms
These chopped stems and caps of selected wild porcini mushrooms from the unspoilt Sila National Park in Calabria have been lightly flavoured with vinegar and herbs and preserved in olive oil. Plump and so flavourful, they make an impressive and luxurious antipasto, or can be served with cold cuts. They also go well in a pasta or rice salad.
Porcini mushrooms (Boletus Edulis and related groups), olive oil, vinegar, salt, natural flavours - oregano, garlic, parsley.
Artigiana Funghi Belmonte
The Belmonte Mushroom Company was founded in 1935 when the current owner's great-grandparents and grandparents gathered mushrooms and traded them in neighbouring villages for salt, oil and chillies.
In 1952, at the age of 15, their father, who became an expert mushroom picker, dried porcini mushrooms by spreading them on linen blankets and drying them under the Calabrian sun for a day. He then tried to preserve various types of mushrooms in water and salt, obtaining excellent results. From here began a cycle of processing and transformation of several products from the fertile soil of the Sila National Park. All this took place with rudimentary equipment.
Slowly he managed to equip the company with good machinery and in 1988 passed it to his children. Today their flagship products are mushrooms, dried tomatoes and chilli. They also work aubergines, artichokes, olives, oregano and berries.