In the woods of Tuscany

In October, mushrooms are the protagonists in the woods of Tuscany from Casentino to Garfagnana, from Mugello to Monte Amiata.

Enthusiasts know well that, to find these autumn treasures, it is essential to respect the natural balance, respecting behavioral rules that regulate mushroom picking, to protect biodiversity and the environment.

Nutritional Properties of Mushrooms

The nutritional characteristics vary depending on the species, but in general, they are an excellent source of proteins, carbohydrates and essential fats, with an extremely low calorie intake. For example, mushrooms. Porcini mushrooms, much loved in Tuscany, contain 26 calories per 100 grams and boast a good percentage of proteins and fats.

And not only that, in fact they are rich in essential vitamins such as A, B1, B2, B6, C, D, K and PP, as well as minerals such as potassium, phosphorus, calcium, magnesium, iron, selenium and manganese. These elements make them particularly beneficial for the immune system, bone health and skin, without forgetting their antioxidant and anti-inflammatory function. Furthermore, mushrooms are a good source of fiber and essential fats, which contribute to digestive and cardiovascular well-being.

With their beneficial properties and their versatility in the kitchen, mushrooms are a precious food that gives us the best of the season, and a unique sensory experience that deeply connects us with the woods of our land.

Mushrooms in the Kitchen

Mushrooms are a versatile ingredient that lends itself to many preparations, from the simplest to the most refined. In the Tuscan culinary tradition, mushrooms are used from appetizers to first courses to second courses of meat with mushrooms. Their flavor goes perfectly in all courses; At Trattoria Zà Zà you can find them in appetizers on crust, in pasta or with ravioli and abundantly in our second courses with scallops, meatballs and, of course, in grilled steak.