Porcini, chanterelles, ovoli — autumn in Italian forests with a basket, a knife, and a guide who knows the mycelium map.
Plan your Italy trip →Porcini (Boletus edulis): The king. Found under oaks, chestnuts, and beeches across Tuscany, Emilia-Romagna, Trentino, Veneto. Chanterelles (gallinacci/finferli): Golden, fragrant, in mixed forests. Ovoli (Amanita caesarea): Caesar's mushroom — the rarest, sliced raw with oil and lemon. Chiodini: Honey mushrooms, found in clusters on dead trees.
Meet the guide early morning (mushroom hunting starts at dawn — best conditions are misty, cool mornings after rain). Walk through forests — beech, chestnut, oak — following the guide's knowledge of where each species appears. The guide identifies every mushroom (critical — several deadly species closely resemble edible ones). Return to a trattoria or farm kitchen where the find becomes risotto, sautéed, or in pasta. The meal is entirely determined by what you found that morning.
Tell us what you love eating — we'll find the perfect class, tour, or tasting.
Plan free →