With the first rains of autumn falling on the still-warm earth, wild mushrooms and fungus sprout from the soil around the state. To celebrate the annual wild mushroom season, the Grossi Family are heading to the hills to bring you dishes from Northern Italian border regions Piedmont and Ticino that honour the fungus and those who hunt for them.
‘This is a time of the year I always look forward to,’ says Guy Grossi. ‘The change of the seasons, the cooling rains, the flush of fungus. From Slippery Jacks – our version of Porcini to Saffron Milk Caps from the pine forests to the deep flavoured wild field mushrooms, they present such opportunity for us to cook dishes from Italy’s north.’
Hear stories of Italian mushroom hunters from Switzerland based fungus expert Alison Pouliot in conversation with Good Food’s Richard Cornish.
Funghi, Foraging and Feasting with Alison Pouliot
Tuesday, April 13, 6pm
Four-course dinner by Guy Grossi with wine
$190 Per Person
Upstairs, 80 Bourke Street, Melbourne
Tel +61 3 9662 1811