For over 50 years in
Italian fungiculture

Funghidea

Let's think genuine

Historical growers of Lazio, since 1966 pioneers of fungiculture in Italy , we are a specialist of the cultivated mushrooms , inextricably linked to the supply chain of which we are the commercial and logistical .
We believe in collaboration and authenticity.
We believe in the faces and hands that represent it, support and raise, a finish line after the finish line.
We believe in quality , an expression not only of productive efficiency , but of knowledge, experience and sharing. We believe in a and healthy product , without compromise .
Our mushrooms

Precious resources for your health

Without fat, cholesterol and with a very low calorie intake , mushrooms are a source rich in minerals, in particular potassium, magnesium, selenium and phosphorus.
They contain vitamins of group B and integrate a healthy diet in the name of balance and well -being .
The recipes that include mushrooms between the ingredients are really many. We like to experiment with every variety to identify aromas , play with flavors and test textures .
Our workhorse? The Champignon mushroom, also excellent raw!

Trifular mixture

Sliced ​​champignon

The soil and the atmosphere govern all the productions of nature, from man to mushrooms.

Turn
The cultivated mushroom

From the earth to the table

In 2015 Funghidea adheres to the Certificate Italian Mushroom Consortium that promotes the production of Cultivated Mushrooms Certified SGS in accordance with the UNI EN ISO 22005: 2008 .
Our mushrooms are born and grow in Italy traceability system in the agri -food chain.
We take care of it by mainly using physical and biological systems for the defense against parasites and weeds, in compliance with Italian legislation which is the most severe and advanced in Europe.
We only use renewed soil in any cultivation and composed of organic raw material , biodegradable and controlled .
We grow them in environments , without contamination water and energy consumption systems

Applied research and experimentation project

Funeral community analysis associated with the growth substrates of the Pleurotus, experimental tests of fighting " Green Mould Disease " and definition of a control protocol.
Unmistakable taste

Pleurotus

~ Pleurotus Ostreatus and variety
Pleurotus or Gelone is a mushroom color of arteous or gray heaven, with a herbaceous perfume that recalls the walnut husk.
The Pleurotus Ostreatus is a cultivated mushroom also known with the vulgar names of Orecchione and Gelone. Its name derives from the Latin word Ostrea which means oyster and in some areas of Italy the ears is precisely called the oyster mushroom.
Versatile and delicate

Whole champignon

~ Agricus bisorus var. Albidus
Champignon is among the most used mushrooms in daily cuisine and is available all year round.
This particular type of mushrooms is the most cultivated because it is good, nutritious, light and easy to prepare.
Intense flavor

Champignon Crema

~ Agaricus bisorus var. Avellaneus
Prataiolo Crema is a mushroom with a brown hat and rosé stem of good structure with a pronounced aroma of musk with undergrowth veins.
Commonly called Cremino, this mushroom is a source of vitamin D, an important component to strengthen the immune system.
Majestic mushroom

Portobello

~ Agaricus bisorus var. Avellanus
Portobello is a majestic chocolate -colored mushroom, with a balsamic smell reminiscent of the scent of conifers, it has a savory and persistent flavor.
Versatile

Cornucopiae

~ Pleurotus cornucopiae
The Cornucopiae mushroom is delicate and fragile, with a citrine yellow color that brings joy and good mood, with hints of garlic and pronounced notes of anise.
His name well describes it because he resembles a cornucopia, or the horn of abundance.
Rich and decisive taste

Poppino

~ Philiota Aegerita
Ranked in botany also as ' Aglybe aegerita ', the commonly called Poppino is one of the tastiest, fragrant and appreciated cultivated mushrooms.
Its organoleptic properties make it one of the most appreciated mushrooms in the kitchen. At the time of cooking, it releases an intense perfume, perceptible even at a distance.