Cardoon (Pleurotus eryngii) | Fungocardoncello.it

Let's talk a little about the Cardoncello

De Biasi has been cultivating olives for 40 years Cardoncello (Pleurotus eryngii). This is one of the best, most delicious mushrooms, dark in colour, fleshy, firm and with an unmistakable flavour. Cardoncello is not a single mushroom but there are many stumps, all extraordinary that distinguish it even more. Appreciated since ancient times, in the Middle Ages it was the subject of songs in some Lazio taverns and was considered delicious and aphrodisiac to the point of being banned by the Holy Office because it distracted Christians from the idea of penance.

Called by different names: Cardoncello, Cardarello, Ferlengo, Ferula mushroom grows wild in some Italian regions like Puglia and Calabria where the De Biasi mycological companies are located, Basilicata, Sardinia and some provinces of Lazio and Sicily.

But it is the plateau of Appulo-Lucan Murgie, the cradle of this mushroom. Most of the spontaneous and cultivated production is concentrated here because in these poor soils with mixed grassland the mushroom finds its ideal habitat, growing on the natural host plant of Eryngium campestre.

Called by different names: Cardoncello, Cardarello, Ferlengo, Ferula mushroom grows wild in some Italian regions like Puglia and Calabria where the De Biasi mycological companies are located, Basilicata, Sardinia and some provinces of Lazio and Sicily.

But it is the plateau of Appulo-Lucan Murgie, the cradle of this mushroom. Most of the spontaneous and cultivated production is concentrated here because in these poor soils with mixed grassland the mushroom finds its ideal habitat, growing on the natural host plant of Eryngium campestre.

Features of the mushroom

The mushroom Cardoncello it has been defined in various ways up to the present day. Some consider it an "honest" mushroom because it cannot be confused in its natural state with any poisonous mushroom, others consider it "discreet" because its scent in the kitchen is not penetrating, but subtle and "elegant".

In more recent times they consider it "democratic" because with its balanced aromas it does not cover but enhances the flavor of other dishes, so much so as to arouse the gastronomic interest of the best culinary masters in the world

Cardoncello quality

The Cardoncello mushroom, in addition to being a delicacy, is important from a dietary point of view. The fresh one contains on average 85-90% water, 4-5% sugars, 3,8-4% proteins, 0,4-0,7% fats. All the main amino acids and vitamins are present in them with a surprisingly unusual level of biotin.

It is also widely used in low-calorie diets due to its low fat content and reduced energy value (28 calories for every 100 grams). Furthermore, scientific research has recently highlighted the presence in mushrooms of substances capable of having positive effects in terms of human health by lowering cholesterol and increasing immune defenses.

Would you like to grow Cardoncelli at home?

Cardoncello quality

The Cardoncello mushroom, in addition to being a delicacy, is important from a dietary point of view. The fresh one contains on average 85-90% water, 4-5% sugars, 3,8-4% proteins, 0,4-0,7% fats. All the main amino acids and vitamins are present in them with a surprisingly unusual level of biotin.

It is also widely used in low-calorie diets due to its low fat content and reduced energy value (28 calories for every 100 grams). Furthermore, scientific research has recently highlighted the presence in mushrooms of substances capable of having positive effects in terms of human health by lowering cholesterol and increasing immune defenses.

Would you like to grow Cardoncelli at home?

Industry excellence

There is no one in the world mushroom that the quality already described associates a consistency which remains unchanged even after cooking. It can be eaten either raw, roasted, fried, baked, sautéed and as a seasoning in many dishes based on pasta, rice, meat, fish, legumes and vegetables, preserving its organoleptic qualities and most of the time even enhancing the ingredient in association.

See the Stumps of the Cardoncello Mushroom