Chiodo Angelo Lavorazione Funghi S.a.s.

Our Long History

Ours is a small company that since 1970 has worked products in the traditional way, without the aid of machinery; everything is done by hand, from the selection of products, processing, storage, labeling.In the small workshop to the outskirts of the town of Campana, along the road that goes down towards the sea and Cariati Mandatoriccio, it is hectic activity in the months of collection of mushrooms in Sila.Yes, because it is precisely the fungus, in particular the Porcino but also Rosito and other species growing in Sila, the workhorse of our small company.

We work when the mushrooms are fresh, selecting them one by one, and store them in different ways, combined with olives or eggplant or wild onions, roasted or made into creams and pates, even flavored with chili.Our company was founded by the surveyor Angelo Chiodo, only son, with six sisters, of a small building contractor Campana.Yet forty, he decided to leave in 1970 the drawing board and the compass and goes in search of mushrooms, one of the great resources, never enough exploited, Sila and Calabrian mountains.We started to work on them in brine or dried for Northern industries. Business was good, but in the early '80s, began imports from Eastern Europe, and for us there was more convenience to work the local product for northern industry.So begins the adventure in the processing and preservation of mushrooms in a natural way..In Parma, contact was made with the experimental institute for the food industry, we learn the secrets of conservation without the use of preservatives.A bell begins, and we are in 1982, the production of mushrooms in oil.The catalog will be expanded over the years of new recipes: the last born in our small laboratory Bell, are the chestnuts to Mostocotto, a true delight, born from the imagination of Angelo and Pina, who have experienced it for two years, and fresh figs and sour, in all cases using strictly local raw material.For years, moreover, thanks all'Afor, the Regional Forest Company, we got in concession 90 hectares of land initially Macchianello, in the Botte Donato in Sila (CS), where does the river Neto, currently in the regional forests half court, in the territory of Savelli (KR), because closer to our corporate headquarters; it is a micorizzata area, that is, where is present the mycelium of porcine. The project is implemented in the irrigation of fields in this area (about 10 hectares) to promote the growth of the fungus; such testing to date is proving a success.Our laboratory is always ready to welcome anyone who wants to touch our reality, and enjoy at the same time the "Rarities Gastronomic Calabresi home nail!"