In Italy, gathering wild mushrooms – andar per funghi – is common practice due in no small part to the favourable geographical conditions. The Alps and Apennine mountains are flourishing grounds for the most popular mushrooms. Indeed, when mushroom season arrives, something takes hold of Italians. It’s not so much a fever, but rather a lust, a kind of earthy hunger as families set out for the hunting grounds once favoured by their ancestors.
They’re hungry for funghi, specifically for the porcini that sprout in the wooded hills of Piemonte, Toscana, Emilia-Romagna, Umbria and Veneto. The 16th century Italian naturalist Costanzo Felici once described the mushroom as ‘a very eccentric and dangerous food, better kept away from the table than dished up on it’. The Roman Emperor, Claudius was, after all, said to have been poisoned by this fungus – either through criminal intent, or by sheer accident – by his fourth wife Agrippina.
Our founder, Alessandro, loved searching for porcini mushrooms as a child. Unfortunately, because of lack of skill, he was only able to find the more prevalent poisonous mushrooms. He now hopes that, one day soon, he will be able to take his baby son, Daniele, foraging in the same hills - seeking greater success, of course. If Daniele has more luck than his dad, he might even find the king of the mushroom world, used in this sauce. The Boletus Edulis, more commonly known as “porcino” mushroom (and literally meaning “little pig” in Italian), can grow up to ten-inches tall and a foot in diameter and weigh 1kg when mature. The thick strands of the pappardelle, meanwhile, make for an ideal match to lap up this mighty mushroom sauce.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
Please note: our photography is for illustrative purposes only & may not necessarily reflect the finished dish.