Porcini mushrooms fresh, dried or in oil, vegetable preserves, sauces, jams and marmalades. For more than 20 years our laboratory has produced homemade preserves. We are committed to making products that will be appreciated from what nature offers, selecting them and simply preserving them using traditional methods combined with advanced cooking techniques that bring out the characteristics but respect the qualities of the product and exalt its goodness.
The product that makes us unique is the porcini mushroom because in our woods that are hundreds of years old, in autumn the number of mushrooms to be found is always very rewarding and preserving them is a local tradition.
Our artisanal workshop can be found in the picturesque town of Calizzano, immersed in beautiful ancient chestnut and beech woods, just 30 minutes from the Ligurian coast. In Calizzano over a hundred years ago methods for preserving mushrooms started to be used, especially with the prized porcini mushroom that here finds an ecosystem that is very favorable to its growth. The woods are historically a resource for the local community that for thousands of years has extracted wood and natural products such as mushrooms and chestnuts. The chestnuts are preserved by drying them in the traditional “tecci”, small ancient stone constructions that can still be found on the edges of the chestnut woods.
From Sicily with love!
"Ciaculli tardive mandarin marmalade is ready! An extraordinary product for its aroma and digestibility. Last year we bought a small quantity of this product from the Slow Food Presidium producers and the success among our customers was such that we made the encore this year, increasing production!”
The ripe “chinotto” marmalade is ready!
“This small priceless citrus, that has become a Slow Food Presidium, is well known for its aromatic and digestive properties. Almost everyone knows that marmalades and preserves made with the green fruit exist, but only a few know that there is a version made from the ripe fruit, much richer in vitamin C. Recently we have prepared two small lots (the product, much sought after, is difficult to get hold of). The result is amazing: whilst maintaining the fundamental aromatic characteristics, the marmalade made with ripe fruits has a much more delicate taste than that made with the unripe fruit and can thus be prepared with less sugar.”
The Calizzano Saffron has arrived!
“The result of an audacious gamble by a local farm “Le Foreste del Benso”, the 2018 harvest brought excellent results. The micro-climate meant that a sufficient number of plants to obtain a first harvest survived and grew. In our laboratories you can find saffron stigma in 0.3 g packets.”
IL GOLOSARIO – A GUIDE TO GOOD FOOD IN ITALY
“Mushrooms are the main produce of this historic firm. Not only porcini, white and black, both in oil and dried, but also charbonnier, chanterelles, red pine and honey fungus mushrooms. To be recommended are the preserves (artichokes and aubergines in oil, aubergines and porcini mushrooms, porcini mushroom sauce, trombetta courgette spread) and the jams, where the chestnut, chinotto from Savona and apricots from Valleggia stand out”.
MIXED PICKLED VEGETABLES: THESE ARE THE BEST
“Bright colours, consistency intact and crispness. Acidity just right: this is how a "giardiniera" (mixed pickled vegetables) should be. The vegetables and mushrooms in oil "giardiniera" made by Federico Santamaria contains more than 50% chanterelle and red pine mushrooms, as well as peppers from Carmagnola, celery, carrots, stoned taggiasche olives and aromatic plants.”
FOODIES STAR 2016
“Enlightened and courageous entrepreneurial projects, that open new roads and surpass older versions, different stories often paradoxical, combined by the desire to enhance the good things that our peninsula has to offer: these are the stars of Foodies”