03/03/2026
Big thanks to for these beautiful imagesā¦
May-September on Mottarone smells like damp earth, pine needles and porcini. Sweet sunshine, less crowds. No snow.
Up here in Piemonte, mushroom picking is still, thankfully, a beautiful day out - a ritual.
Families and friends head into the woods with baskets or approved backpacks, a local permit in hand, and an intention to forage with tastebuds watering. Itās way more than a day looking for food.
Itās about plant knowledge (knowing delicious from poisonous), respect for nature, knowing where to look, having your āpatchā where you know thereāll be yields, following in your ancestorsā footsteps, going home tired but ready to cook up a feast. Then slicing and drying the rest to last you through the winter.
You need a licence to forage.
You clean the mushrooms in situ so the spores fall back to the forest floor and next yearās growth is protected.
You take only what you need.
From the deep red-stemmed ferƩ to the noble porcino, the mountains are generous in season. And what follows is a feast.
Risotto slowly stirred on the stove.
Fresh tagliatelle slicked with wild mushroom sauce.
Polenta crowned with earthy ragù.
SautƩed funghi as a simple side dish with garlic and parsley.
You can prepare them individually or mix them for a feast.
A day in nature.
Hands in the soil.
Then home to a long table and steaming plates.
This is slow travel Italy. This is hidden Italy. This is how traditions are kept alive.
Will you come mushroom picking with us in the mountains this September on our next slow adventure? šāš«šāš«šāš«
mottarone