In the locality of Ceppo throughout the year it is possible to find many varieties of delicious mushrooms, including some of the best mushrooms in the world such as the porcini mushroom.
Thanks to its climate and its beech woods and fir trees, the Ceppo is the ideal place for the development of mushrooms, in fact, there are many species that we can find in this area such as field mushrooms, pioppini and plerotus, used both in recipes for first courses such as tagliatelle alla boscaiola and as appetizers or side dishes to accompany other typical dishes of the place.
In some areas of the territory, collection is allowed only after the release of a specific authorization available at the ASBUC point in the Ceppo area (adjacent to the campsite) or at local businesses.
Discipline for mushroom picking in the regional territory
The functions regarding mushrooms have passed to the Abruzzo Region, in implementation of Law 56/2014 and L.R. 32/2015.
All the regulations and forms can be found in the appropriate section of the institutional website of the Abruzzo Region:
Porcino, Black Porcino
It grows under broad-leaved trees and mixed woods; summer-autumn Hat: 5-20 cm in diameter, hemispherical convex, at the end more flattened, compact and fleshy. Typically dark, brown but also hazelnut or ocher color.
The stem, at first ovoid and then more elongated, is rounded-bulbous and full. The meat is firm, unchanging, with a pleasant smell and taste.
Edibility is excellent.
Cockerel or chanterelle
It grows in deciduous and coniferous forests in summer-autumn. It has an 8-10 cm cap. in diameter, rounded convex when young, then flattened, depressed funnel-shaped. More or less intense orange yellow color. The gills are irregular, branched, very decurrent, concolour to the cap.
The stem is cylindrical, attenuated towards the bottom, full and compact, concolorous with the cap. The meat is white, compact, elastic, smells of fruit and a sweetish taste. Edibility is excellent.
Hat: 8-10 cm fleshy, initially globular, ovate and wrapped in a white volva, finally flattened. More or less yellowish orange red color. Bright cuticle. The slats are free, wide, light yellow and golden.
The stem is cylindrical, first full then hollow, permanent yellowish ring. Volva white and membranous. Meat. White, pleasant smell and flavors
Edibility is excellent
Mallet mushroom or Mazzatamburo
The hat can reach over 30 cm. in diameter, initially campanulate and then flattened and extended with a central umbo. Covered with large brownish scales on a light, whitish background. The gills are initially white; as they age they turn pinkish-brown, free and very dense.
The stem can reach 40 cm. tall and covered with numerous brownish scales, it is provided with a showy sliding ring. At the base there is a large bulb. The flesh in the cap is fragile and thin, white or slightly pink, with a vague nutty flavor, while the stem is fibrous and leathery.
Good edibility. Only the hat is eaten as if it were a biscuit (on the grill or breaded as a cutlet).
The hat can be over 10 cm., globular at first, then convex, white or whitish, up to brown when fully ripe. The gills are dense, free at the stem, with changing color during development, first whitish, then immediately reddish-pink, which darken until they become blackish, when the fungus ripens.
The stem is cylindrical, with a more or less bulbous base, stocky, full, white or whitish, has a narrow and fragile ring, white, streaked at the top. The meat is thick, white, which can become more or less pink when cut, pleasant mushroom smell and taste.
Its edibility is good.
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