Sardinia and mushrooms: species and locations available in the region

Sardinia: a unique ecosystem

Sardinia possesses geographical and climatic characteristics that make it an ideal habitat for numerous fungal species. The variety of environments, from coastal areas to the inland mountains, creates particular ecological niches where different varieties of mushrooms find optimal conditions to develop. In this chapter, we will explore the factors that contribute to making the Sardinian mycobiota so special and diverse.

Geographical and climatic characteristics of Sardinia

Sardinia, with an area of 24,100 km², is the second largest island in the Mediterranean. Its territory is predominantly hilly (67.9%), mountainous for 13.6%, and flat for 18.5%. This altitudinal variety creates different microclimates that directly influence the distribution of fungal species. The Mediterranean climate, characterized by mild winters and hot, dry summers, strongly influences the life cycles of mushrooms, determining fruiting periods different from those in continental regions.

Average annual rainfall varies greatly: from 500 mm per year in coastal areas to 1,400 mm in the mountainous areas of Gennargentu. This pluviometric gradient creates very different conditions for fungal development, with different species colonizing the various areas of the island.

Vegetation and forests of Sardinia

Woods cover approximately 1,213,250 hectares of the Sardinian surface, equal to 50.3% of the regional territory. The forests are mainly composed of holm oaks (Quercus ilex), cork oaks (Quercus suber), downy oaks (Quercus pubescens) and chestnut trees (Castanea sativa). In higher areas, maples (Acer spp.) and yews (Taxus baccata) are found, while in coastal areas, Mediterranean scrub and forests of domestic and maritime pine predominate.

Each plant formation hosts specific fungal communities:

• Holm oak forests: ideal habitat for Boletus aereus, Boletus reticulatus and various species of Russula
• Cork oak forests: host Boletus aestivalis and Cantharellus cibarius
• Chestnut groves: rich in Boletus edulis, Lactarius deliciosus and Armillaria mellea
• Pine forests: where we find Suillus granulatus, Suillus luteus and Tricholoma portentosum

Main mushroom species in Sardinia

Sardinia hosts a great variety of fungal species, both edible and toxic. In this chapter we will analyze in detail the most representative species, with particular attention to the edible ones of greatest gastronomic and commercial interest. For each species, morphological and ecological information, as well as the harvesting period, will be provided.

Sardinia's Porcini: mycological excellence

Mushrooms of the Boletus genus, commonly called porcini, represent the most sought-after and prized group in Sardinian mycology. In Sardinia, there are four main species of porcini, each with distinctive characteristics and different fruiting periods.

Boletus aereus: the black Porcini

The Boletus aereus, known as the black porcini, is considered by many to be the finest among Sardinian porcini. The cap can reach 30 cm in diameter, dark brown almost black in color. The stem is stout, robust, light brown in color with a noticeable network. The flesh is white, compact and fragrant, and does not change color when cut. It grows mainly in holm oak and cork oak forests, from late May to November, with production peaks after the first autumn rains.

From a nutritional point of view, Boletus aereus contains per 100 g of fresh product: 92.5 g of water, 3.9 g of protein, 0.7 g of fat, 1.1 g of carbohydrates and 1.8 g of fiber. It provides about 25 kcal. It is rich in potassium (320 mg/100g), phosphorus (110 mg/100g) and selenium (12 μg/100g). It contains all B vitamins, particularly niacin (4.2 mg/100g).

Boletus edulis: the common Porcini

The Boletus edulis, or common porcini, is characterized by a cap with a color varying from light brown to dark brown, up to 25-30 cm in size. The stem is club-shaped, whitish or brownish, with a noticeable network especially on the upper part. The flesh is white, unchanging, firm in young specimens and soft in old ones. It prefers chestnut and conifer forests, fruiting from August to November.

Nutritional values per 100 g of fresh Boletus edulis: 91.8 g water, 3.6 g protein, 0.4 g fat, 1.2 g carbohydrates, 2.3 g fiber. It provides 22 kcal. It contains 320 mg of potassium, 105 mg of phosphorus, 8 mg of calcium and 1.2 mg of iron. Regarding vitamins, niacin (4.0 mg/100g) and riboflavin (0.4 mg/100g) stand out.

Boletus reticulatus: the summer Porcini

The Boletus reticulatus, known as the summer porcini, is distinguished by its light brown cap with cracks that form a characteristic network. The stem is robust, whitish or brownish, with a noticeable network over the entire surface. The flesh is white, unchanging, with a pleasant fungal smell. It grows mainly in broad-leaved forests, especially oaks, from May to October.

Nutritional composition per 100 g of fresh product: 92.0 g water, 3.7 g protein, 0.5 g fat, 1.0 g carbohydrates, 2.1 g fiber. Energy value: 23 kcal. Rich in minerals such as potassium (310 mg/100g), phosphorus (100 mg/100g) and zinc (1.2 mg/100g). Contains B vitamins, particularly folic acid (18 μg/100g).

Boletus pinophilus: the pine Porcini

The Boletus pinophilus, or pine porcini, has a reddish-brown, velvety cap, with a light margin. The stem is stout, robust, light brown in color with a fine network. The flesh is white, unchanging, compact and fragrant. As the name suggests, it grows mainly in pine forests, from summer to autumn.

Nutritional profile per 100 g: 91.5 g water, 3.8 g protein, 0.6 g fat, 1.3 g carbohydrates, 2.4 g fiber. Provides 26 kcal. Contains 330 mg of potassium, 115 mg of phosphorus, 10 mg of calcium and 1.5 mg of iron. Vitamins present: niacin (4.5 mg/100g), riboflavin (0.35 mg/100g) and thiamine (0.12 mg/100g).

Other valuable edible mushrooms in Sardinia

In addition to porcini, Sardinia hosts numerous other species of edible mushrooms of great gastronomic interest. These species, although less known than porcini, represent an important resource for regional mycology and are highly appreciated in the kitchen.

Cantharellus cibarius: the Chanterelle

The Cantharellus cibarius, known as the chanterelle or girolle, is characterized by a convex then funnel-shaped cap, egg-yellow in color. The gills are replaced by decurrent pseudogills on the stem. The flesh is white-yellowish, fibrous, with a pleasant fruity smell. It grows in broad-leaved and conifer forests, from June to November.

Nutritional values per 100 g of fresh product: 90.5 g water, 2.0 g protein, 0.6 g fat, 4.5 g carbohydrates, 2.2 g fiber. Provides 32 kcal. Contains 320 mg of potassium, 60 mg of phosphorus and a high content of vitamin D (5.3 μg/100g), rare in vegetables. It is also rich in antioxidants like carotenoids.

Lactarius deliciosus: the saffron Milk Cap

The Lactarius deliciosus, called sanguinello for the orange latex it emits when broken, has a convex then depressed cap, orange in color with darker concentric zones. The stem is cylindrical, hollow in mature specimens, the same color as the cap. The flesh is whitish, turning green when cut. It grows mainly in pine forests, from August to November.

Nutritional composition per 100 g: 91.0 g water, 1.8 g protein, 0.5 g fat, 4.0 g carbohydrates, 2.5 g fiber. Energy value: 28 kcal. Contains 300 mg of potassium, 80 mg of phosphorus, 15 mg of calcium and 1.0 mg of iron. Provides B vitamins and vitamin C (4 mg/100g).

Amanita caesarea: Caesar's mushroom

The Amanita caesarea, known as Caesar's mushroom, is considered one of the finest mushrooms. The cap is bright orange, initially wrapped in a white volva that breaks leaving remnants on the cap. The gills are yellow, as are the stem and ring. The flesh is white, yellow under the cuticle, with a pleasant smell and taste. It grows in broad-leaved forests, especially oaks, from summer to autumn.

Nutritional profile per 100 g: 92.0 g water, 2.7 g protein, 0.4 g fat, 3.2 g carbohydrates, 1.8 g fiber. Provides 25 kcal. Contains 350 mg of potassium, 90 mg of phosphorus, 12 mg of calcium and 1.1 mg of iron. Rich in B vitamins, particularly niacin (3.8 mg/100g) and riboflavin (0.4 mg/100g).

Toxic and poisonous mushrooms of Sardinia

Sardinia, like all regions, also hosts numerous species of toxic or poisonous mushrooms. Knowledge of these species is essential to avoid unpleasant accidents. In this paragraph, we will analyze the main dangerous species present on the island.

Amanita phalloides: the Death Cap

The Amanita phalloides is responsible for the majority of fatal mushroom poisonings. It has a cap of variable color from olive green to yellowish, with white gills. The stem is white with a wide ring and a well-evident volva. The flesh is white, unchanging, with a not particularly unpleasant smell. It grows in broad-leaved and conifer forests, from summer to autumn.

The danger of this mushroom is mainly due to two groups of toxins: phalloidins and amatoxins. These substances cause serious liver and kidney damage, with symptoms appearing 6-24 hours after ingestion, by which time damage to the organs is already underway.

Gyromitra esculenta: the false Morel

The Gyromitra esculenta superficially resembles morels, but is toxic if consumed raw or poorly prepared. The cap is brain-like, reddish-brown in color. The stem is short and irregular. The flesh is waxy, fragile, with a fruity smell. It grows in conifers, especially under pines, in spring.

It contains gyromitrin, a toxin that transforms into monomethylhydrazine (MMH) in the body. MMH causes gastrointestinal disorders, hemolysis and liver damage. Even after prolonged cooking, it is not advisable to consume this mushroom due to the risk of intoxication.

Harvesting locations: where to find mushrooms in Sardinia

Sardinia offers numerous wooded areas where mushrooms can be collected. In this chapter, we will explore the most productive areas of the island, divided by provinces and districts, with indications of the best periods for harvesting and the most common species in each area.

Barbagia and gennargentu: the mycological heart of Sardinia

Barbagia and the Gennargentu massif represent one of the most important areas for Sardinian mycology. The forests of holm oaks, downy oaks and chestnuts offer ideal habitats for numerous species, particularly for porcini. The municipalities of Fonni, Desulo, Aritzo and Orgosolo are renowned for the quality and quantity of mushrooms they produce.

According to data from the Forestas Agency, in Barbagia an average annual production of 150-200 tons of spontaneous epigeous mushrooms is recorded, with peaks of 300 tons in particularly favorable years. Porcini represent about 40% of the total, followed by chanterelles (25%), saffron milk caps (15%) and other species (20%).

The best periods for harvesting in Barbagia are:

• May-June: for summer porcini (Boletus reticulatus)
• September-November: for autumn porcini (Boletus edulis, Boletus aereus)
• October-November: for chanterelles (Cantharellus cibarius)

Supramonte: between holm oaks and canyons

The Supramonte, with its imposing limestone plateaus and dense holm oak forests, is another area of great mycological interest. The municipalities of Oliena, Orgosolo, Urzulei and Baunei offer territories rich in mushrooms, although often difficult to access. The holm oak forests of Supramonte are particularly productive for the black porcini (Boletus aereus).

The characteristics of the limestone soil and the particular exposure create microclimates favorable to fungal development. Harvesting in Supramonte requires good knowledge of the territory and adequate equipment, given the rugged nature of the terrain.

Gallura: between cork oaks and granites

Gallura, in north-eastern Sardinia, is characterized by vast cork oak forests and granite formations. The territories of the municipalities of Tempio Pausania, Calangianus, Aggius and Berchidda are particularly rich in mushrooms, especially summer porcini and chanterelles.

The Gallura cork oak forests, in addition to producing precious cork, host a rich fungal community. According to a study by the University of Sassari, the cork oak forests of Gallura have an average density of 2.5-3 kg of edible mushrooms per hectare/year, with peaks of 5 kg/hectare in the most favorable years.

Marghine-Goceano: between oaks and chestnuts

The Marghine-Goceano district, in north-central Sardinia, offers vast forests of downy oak and chestnut. The municipalities of Bolotana, Lei, Bono and Bottidda are known for the production of porcini and other prized species.

The chestnut orchards of Goceano, in particular, create an ideal habitat for porcini, thanks to the acidic soil rich in humus. In this area, the rare and prized Boletus mamorensis, a local variety of porcini particularly appreciated, is also collected.

Regulations on mushroom harvesting in Sardinia

The harvesting of mushrooms in Sardinia is regulated by regional laws that establish rules, limits and periods for this activity. Knowledge of the regulations is essential to avoid fines and contribute to the conservation of the mycological resource.

Permits and harvesting limits

To collect mushrooms in Sardinia, it is necessary to have a specific permit, issued by the Autonomous Region of Sardinia. The permit is valid for one year and can be:

• Daily permit: cost €5, harvesting limit 3 kg
• Weekly permit: cost €15, harvesting limit 10 kg
• Annual permit: cost €30, harvesting limit 5 kg per day

Residents in Sardinia can obtain discounted permits, while for minors under 14, harvesting is free but they must be accompanied by an adult with a regular permit. Disabled persons are entitled to a free permit.

Harvesting periods and times

Mushroom harvesting is generally permitted from April to December, with possible variations based on weather conditions. The activity is allowed one hour after sunrise and until one hour before sunset. Night harvesting is prohibited.

For some particularly protected species, such as the Amanita caesarea in the closed egg stage, there are specific limitations. At certain times of the year, temporary harvesting bans may be instituted to favor species reproduction.

Harvesting methods

Sardinian regulations establish precise harvesting methods to minimize the impact on the fungal ecosystem:

• The use of rakes or other tools that may damage the humus layer of the soil is prohibited
• Mushrooms must be collected whole, by cutting the stem at the base with a knife
• Inedible or unknown mushrooms must not be damaged
• Harvested mushrooms must be transported in rigid and aerated containers (wicker baskets)
• The use of plastic bags for transport is prohibited

Nutritional properties of Sardinian mushrooms

Sardinia's mushrooms are not only appreciated for their flavor but also for their nutritional properties. In this chapter, we will analyze in detail the nutritional composition of the main edible species, with particular attention to micronutrients and bioactive compounds.

General composition and energy value

Fresh mushrooms are composed mainly of water (85-95%), making them low-calorie density foods. The macronutrient content varies depending on the species, but in general mushrooms contain:

• Proteins: 2-4% (with a good amino acid profile)
• Carbohydrates: 1-5% (mainly polysaccharides like chitin and β-glucans)
• Fats: 0.3-0.8% (predominantly unsaturated fatty acids)
• Fiber: 1-3%

The energy value of fresh mushrooms is generally between 20 and 35 kcal/100g, making them ideal foods for low-calorie diets. Dried mushrooms, obviously, have much more concentrated nutritional values, with a caloric intake of 250-350 kcal/100g.

Mineral content

Mushrooms are rich in minerals, particularly potassium, phosphorus, selenium and copper. The following table shows the average mineral content in the main Sardinian mushroom species (values in mg/100g of fresh product):

As can be seen from the table, mushrooms represent a good source of potassium, an important mineral for regulating blood pressure and water balance. Selenium, present in significant quantities especially in porcini, is a powerful antioxidant and plays a crucial role in thyroid function.

Vitamin Content

Mushrooms contain several vitamins, particularly those of the B group. The following table shows the vitamin content of the main species (values in mg/100g of fresh product):

The chanterelle (Cantharellus cibarius) stands out for its high content of vitamin D, rare in plant-based foods. This vitamin is essential for calcium absorption and bone health. Mushrooms exposed to direct sunlight during drying can further increase their vitamin D content thanks to the conversion of ergosterol into ergocalciferol (vitamin D2).

Bioactive Compounds and Health Properties

In addition to traditional nutrients, mushrooms contain numerous bioactive compounds with potential health benefits:

• β-glucans: polysaccharides with immunomodulatory activity and potential antitumor effects
• Eritadenine: a compound that may help reduce cholesterol levels
• Antioxidants: such as ergothioneine and glutathione, which protect cells from oxidative stress
• Prebiotics: substances that promote the growth of beneficial bacteria in the intestine

Recent studies have shown that regular consumption of mushrooms may be associated with a reduced risk of neurodegenerative diseases, improved metabolic parameters, and better intestinal health. However, further research is needed to confirm these effects in humans.

Mushroom cultivation in Sardinia: opportunities and challenges

In addition to harvesting wild mushrooms, interest in mycoculture, i.e., the controlled cultivation of mushrooms, is increasingly developing in Sardinia. This chapter explores the potential and challenges of this activity on the island.

Cultivation of saprophytic mushrooms

In Sardinia, there are several companies that cultivate saprophytic mushrooms, mainly button mushrooms (Agaricus bisporus), oyster mushrooms (Pleurotus ostreatus) and shiitake (Lentinula edodes). These cultivations use substrates based on straw, sawdust and other agricultural waste materials.

According to data from the Regional Agriculture Department of Sardinia, in 2022 there were 15 active mycoculture companies, with a total production of about 180 tons per year. Most of these companies are concentrated in the Campidano area, where cultivation substrates are easier to obtain.

Attempts at cultivating mycorrhizal mushrooms

The cultivation of mycorrhizal mushrooms, such as porcini, represents a significant technological challenge due to the symbiotic relationship these mushrooms establish with tree roots. In Sardinia, research projects are underway, in collaboration with the Universities of Sassari and Cagliari, to develop techniques for controlled mycorrhization of forest plants.

These projects aim to create mycorrhized seedlings to be transplanted in wooded areas, to increase the spontaneous production of mushrooms. The first results are promising, with mycorrhizal establishment rates of 60-70% in holm oak and downy oak seedlings.

Future prospects for sardinian mycoculture

Mycoculture in Sardinia offers interesting development prospects, especially from a circular economy perspective. Cultivation substrates can be obtained from local agricultural waste (cereal straw, olive pomace, vine pruning residues), reducing costs and environmental impact.

Furthermore, the growing demand for sustainable food products with low environmental impact favors the consumption of cultivated mushrooms, which require less water and land resources compared to other protein productions.

Curiosities and mycological traditions of Sardinia

Sardinia boasts a rich mycological tradition, with uses, customs and legends related to mushrooms. In this chapter, we will explore some curious and little-known aspects of the relationship between Sardinians and mushrooms.

Mushrooms in traditional Sardinian cuisine

In Sardinian cuisine, mushrooms are used in numerous traditional preparations. One of the most characteristic is "s'iscaddixeddu", a seasoning made from dried mushrooms chopped with garlic, parsley and olive oil, used to flavor soups and pasta.

Another typical preparation is "sa frittula de funzus", a mushroom omelette that combines chopped fresh porcini with eggs, parsley and Sardinian pecorino cheese. In periods of abundant harvest, mushrooms are preserved in oil or dried to be consumed throughout the year.

Dialect names of mushrooms

In Sardinian, mushrooms have dialect names that vary from area to area. Here are some examples:

• Porcino: "funzu burdu", "funzu nieddu" (for Boletus aereus), "funzu de tempu" (for Boletus edulis)
• Chanterelle: "funzu de ispra", "cantareddu"
• Saffron Milk Cap: "funzu arrubiu", "lattariu"
• Caesar's Mushroom: "ou de funzu", "ovu de ispra"

These names reflect the deep knowledge that local communities have developed over the centuries regarding the mushrooms of their territory.

Fairs and mycological events

Numerous fairs and events dedicated to mushrooms are held in Sardinia, especially in the autumn period. Among the most important:

• The Mushroom Festival of Aritzo (October)
• The Mycological Exhibition of Fonni (September)
• The Mushroom Fair of Desulo (October)
• The Mushroom Exhibition of Limbara (Tempio Pausania, October)

These events represent opportunities not only to taste and buy mushrooms but also to deepen mycological knowledge through exhibitions, conferences and identification courses.

For those who wish to deepen their knowledge of Sardinia's mushrooms, we recommend some authoritative resources:

Autonomous Region of Sardinia - The institutional portal offers information on regulations for mushroom harvesting and environmental protection.

University of Sassari - The Department of Agriculture conducts research on mycology and controlled mycorrhization.

Sardinia: a territory to discover.

Sardinia represents a territory of extraordinary mycological interest, thanks to its biodiversity, variety of environments and richness of fungal species. The island's mushrooms, particularly the prized porcini, are products of the highest quality, appreciated both nationally and internationally.

The harvesting of mushrooms, a traditional activity deeply rooted in Sardinian culture, must be practiced in a sustainable manner and in compliance with regulations, to preserve this resource for future generations. In parallel, the development of mycoculture offers interesting economic opportunities from a green economy perspective.

In-depth knowledge of mushrooms, their nutritional properties and their habitats is essential not only for enthusiast foragers but for all those who wish to fully appreciate the natural riches that Sardinia offers.