Nespoli funghi
since 1943
CONTACTS
Nespoli funghi
Via Silvio Spaventa, 76
Bergamo
VAT number 04060060169
035/247066
nespolifunghi@yahoo.it
laws and regulations
RECIPES AND TIPS
use and consumption
PORCINI MUSHROOMS FRESH
curiosity
Mushrooms, like every other botanical species, are identified by their Latin name. This name is composed first of all by the name of the Genus, which should always be written in uppercase, and then by the name of the species.
In fact, when we talk about porcini mushrooms, we are referring to 4 species, all of them using the formula Boletus Edulis and their corresponding group. These species are Boletus aereus, Boletus edulis, Boletus aestivalus or reticulatus, and Boletus pinophilus or pinicola.
Why do I find WRITTEN boletus edulis and related group on porcini packaging??
NEVER UNDER VACUUM
WHERE DO I KEEP THEM?
WHAT SPECIES CAN BE SOLD
Mushrooms are the only vegetable that continues to 'breathe' even when harvested. In fact, by putting them in a plastic bag or vacuum sealing them, the mushroom will create condensation and spoil sooner. Always keeping in mind that they are the only vegetable that does not undergo photosynthesis.
Fresh porcini mushrooms can be stored in the refrigerator at 4 degrees for 3 to four days. Mushrooms should never be vacuum packed or sealed in bags that do not allow for transpiration.
The commercializable species of porcini mushrooms in Italy are indicated in DPR 376/95 art. 4 paragraph 1 - attachment I and subsequent amendments. No other species is considered suitable for sale.
THEY ARE WASHING!!!
FOOD SAFETY CONTROL
UNCLEAN MUSHROOMS FOR SALE
Absolutely YES; so much so that in the woods, when it doesn't rain, the mushrooms don't even grow. Therefore, morphologically they are made up to not get soaked with water. If you have doubts, just give them a quick wash, but just for hygiene. Nowadays, anyone can go into the woods.
There are 700,000 known species of mushrooms, and only a tiny fraction of them are edible for humans. The mycologist is the one who determines the edibility of the species under examination.
The soil present at the base of the mushroom allows it to be better preserved over time. The soil on the mushroom is therefore a necessary condition for good preservation of the fresh product. Remember, when you go mushroom picking, you should make sure to clean them on the spot.
THE MYCOLOGY EXPERT
The Mycologist Expert is the professional figure who, by law, is authorized to carry out the identification and control of wild epigeous mushrooms, obtained by actively and positively participating in specific courses promoted by the regions. He must be registered in the national mycologists' registry.
THE MYCOLOGIST EXPERT CURRENTLY IN ACTIVITY'
CLEANING
Yes! And it's me writing, my name is Michela and I have been a mycologist since 1999.
I am regularly registered in the National Register of Mycologists and my mission is to ensure that all fresh, dried, or processed mushrooms are edible for the customer.
All fresh mushrooms sold, all packaged dried mushrooms, all of them, pass under my watchful eye.
To clean fresh porcini mushrooms, we recommend separating the stem from the cap. The stem should be cleaned of any soil residues with a knife or a vegetable peeler (without exaggerating but passing it lightly). Then, lightly refine the mushroom's hymenium to remove any soil residues and finally just rinse them under cold water. It's very simple!!
THE ORIGIN, WHAT THE LEGISLATOR SAYS
Since April 1st, 2020, Regulation 775/2018, which establishes the methods of application of Article 26, paragraph 3 of EU Regulation 1169/2011, has become applicable. This Regulation governs the information to be provided to consumers on indicating the country of origin or place of provenance of the main ingredient of the purchased product.
The indication of ORIGIN is mandatory by specific regulations for fresh fruit and vegetable sectors, organic products, PDO, unprocessed meat, fresh fishery products, honey, eggs, extra virgin and virgin olive oil, etc.
WHY GO TO ATS FOR FUNGUS CHECK-UP
RAG AND BRUSH?
There are specialized ATS offices for the control of epigeous mushrooms. Just check online websites and call, and then show up on the days when the office is open. Expert Mycologists with great experience and professionalism will be at your disposal.
These are personal habits, we recommend using a knife at the foot of the carpophore (the attachment where the soil is) or a potato peeler used without pressing too much. In a short time the mushrooms will be clean and over time, the waste will be less and less and you will be sure not to eat the earth.
I want to go mushroom picking, what rules should I follow?
THE IDEAL PORTION
If you have a strong craving and mushrooms are the main side dish of your meal, one kilogram of mushrooms will be enough for 4/5 people. This does not apply if the mushrooms are just a taste to accompany other side dishes
REMOVE WORMS
Ogni regione, autonomamente, decide quali sono le modalità per la raccolta dei funghi.
Potrebbe essere necessario pagare un tesserino giornaliero (le modalità spesso sono telematiche ma talvolta i tesserini si possono trovare anche nelle attività commerciali presenti nel territorio). E' fondamentale informarsi ed attrezzarsi con abbigliamento idoneo. Qualora tu abbia necessità di provvedere al riconoscimento dei carpofori raccolti puoi rivolgerti alle ATS sezione micologica.
If you notice the presence of larvae when cutting the porcini mushroom, simply wash and cut it into slices or cubes and expose it to the sun. The larvae will come out. Alternatively, immerse it in cold water and salt for 4/5 minutes. The worms will come out and settle at the bottom of the basin.
OLD MUSHROOMS AND THE PRESENCE OF WORMS
No, they are not old. When the mushroom grows, it needs specific climatic conditions, humidity, and temperature. If the conditions for their growth are not met, they become prey to dipterans that use them as an incubator for their larvae. This phenomenon is natural and cannot be controlled in any way by humans.
MUSHROOMS ARE SLIMY, REMEDIES
CERTIFICATE OF SUITABILITY FOR THE SALE OF FUNGAL SPECIES
To counteract this annoying sponginess typical of fresh mushrooms, we recommend adding a potato during cooking.
All those who handle mushrooms for work, both fresh and dried for production, packaging, or even just for retail trade, must have the Certificate of suitability for the sale of fungal species according to the Decree of the President of the Republic No. 376 of 14.07.2010 and Regional Government Resolution No. 878 of 25.7.2003.
FREEZING
Of course, yes, frozen mushrooms, if purchased, should be washed under water; instead, for the household use of frozen mushrooms, for the customer's convenience, we recommend freezing them already cooked. They take up less space and are more convenient when they need to be used. Important! They should never be defrosted.
SALT
We always recommend using coarse salt in cooking. Compared to fine salt, it is a less refined product that enhances the flavor and taste of our products more. This applies to all vegetables with a high water content.
We have been passionate about mushrooms and truffles for over 80 years
We have been selling mushrooms since 1943
