Whole Black Head Porcini Mushrooms in Oil - Federico Santamaria

Whole Black Head Porcini Mushrooms:

Hand-selected black-head porcini mushrooms, processed fresh and handcrafted in extra virgin olive oil. The "black head" variety is recognizable by its darker cap, firm texture, and more intense flavor. Processing in small batches preserves their integrity, aroma, and crunchiness.

Gastronomic use

Ideal as an appetizer, on crostini, with cold cuts and cheese platters, in warm salads, alongside white meats or eggs.

Ingredients:

Porcini mushrooms (Boletus edulis and related group) 100% at origin, Italian extra virgin olive oil 30%, wine vinegar, white wine, salt, aromatic herbs.

Average nutritional values ​​per 100g of product:

Energy 1445.56Kj - 322.39 kcal

Fat 33.72g of which saturated fatty acids 4.81

Carbohydrates 0.60g of which sugars 0.60g

Protein 2.34g

Salt 1.93g

Federico Santamaria – Mushrooms and preserves from Calizzano

Federico Santamaria's artisanal workshop is located in Calizzano, in the Savona hinterland, in a village surrounded by chestnut and beech forests. For over twenty years, they have been processing fresh, dried, and pickled porcini mushrooms, along with vegetable preserves, sauces, jams, and marmalades, with a production that remains deliberately artisanal.

Territory and philosophy

The Calizzano area has a long history of porcini mushrooms: the cool climate, moderate altitude, and mixed forests offer ideal conditions for growing wild mushrooms. Santamaria leverages this connection to the local area, selecting raw materials largely sourced from the Ligurian and Piedmont countryside and processing them with the stated goal of "preserving what nature produces."

The heart of the project is to select the best products and preserve them with traditional processing methods, combined with modern cooking techniques that respect their naturalness and enhance their goodness, without distorting their character.

What it produces

Santamaria's work revolves around porcini mushrooms—fresh, dried, and preserved in oil—and other wild mushrooms, but it doesn't stop there: the workshop also produces vegetable preserves, vegetable and mushroom appetizers, fruit in syrup, jellies, and jams.

Alongside mushrooms, the company promotes some of the region's most iconic products, such as chestnuts dried in the tecci of Calizzano and Murialdo, a Slow Food Presidium, and the chinotto of Savona, ingredients that are used in jams, syrups, and other small-scale preparations.

Federico Santamaria's products are designed for those seeking distinct, distinctive flavors: wild mushrooms retain their structure and aroma, while preserved vegetables and fruit reflect the season and the region they come from.