A Journey Through History, Flavour and Health

Among nature’s many wonders, mushrooms have always held a special allure. They’re not just ingredients that enrich our dishes with unique aromas but also carry an ancient history woven with myths, traditions and surprising health benefits.

Since antiquity, mushrooms have had a special place in cultures around the world. The Egyptians considered them “food of the gods” , so precious they were reserved for the pharaohs. In China, more than two thousand years ago, they were already valued as natural remedies, while Greeks and Romans especially prized the finest varieties, such as the Caesar’s mushroom (Amanita caesarea).

Over time, people learned to identify and distinguish the different species—discovering which were edible, which were poisonous, and which possessed medicinal virtues. This knowledge still lives on today in Italy’s rich gastronomic tradition.

From Nature to the Table

In Italy, with the arrival of autumn—when the woods turn golden and fallen leaves carpet the ground—mushrooms become treasured, sought-after delicacies and undisputed stars of the kitchen. Porcini, meaty and intensely fragrant, are perfect for enriching risottos, tagliatelle or accompanying meat dishes. Then there are chanterelles (also called girolle), honey mushrooms, parasol mushrooms and field mushrooms: each brings its own character, adding unique nuances to every preparation.

Mushrooms for Health

If mushrooms astonish us in the kitchen for their flavour and versatility, in traditional Eastern medicine they’ve been celebrated for centuries for their health-giving properties. Reishi—native to China—known as the “mushroom of immortality,” is an immune booster. Shiitake—originally from East Asia—supports the body’s natural defences and helps balance cholesterol levels. Hericium (Hericium erinaceus or lion’s mane mushroom) stands out for its contribution to memory and nervous system health, while Maitake has been studied for its beneficial effects on metabolism and blood-sugar regulation.

The Forest on the Plate

Here at Trattoria Zà Zà, we’ve always loved mushrooms. At this time of year, fresh mushrooms—especially the king of the forest, the porcino—whether raw, sautéed, grilled or fried, take centre stage in our kitchen. Crusty bread topped with mushrooms, fettuccine and ravioli, as well as veal scallops (with or without truffle), sliced beef or steak, are all paired with wonderfully fragrant porcini.