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House Chiodo’s Calabrian Rarities

At the grandfather’s hut it was always a big holiday when the grape-harvest coincided with the mushrooms-time. There was a fire in the open air and everybody looked after his roast, while the grandmother cooked with garlic and parsley the mushrooms or she prepared the salads with golden agarics or boletus. They are old times for people who have broken with the peasant world, but the mother has kept alive the traditions, thinking to her daughters, emigrated in Brianza, where the simple house-made things where always the most waited presents.

Pinuccia, the last of six sisters, after studying in Monza, she has preferred to come back and live teaching in her birthplace in Sila, where as teacher in primary school, she has wanted also to promote the value of simple and essential things. From the memories of grape-harvest, new chestnuts, cooked-must and mushrooms on the embers, she has thought genuine and delicious rarities, like all the freshness and high quality of the daily rustic products.

And so brothers Angelo and Pina Chiodo’s house, has become, from 1970, also the house of the most delicious mushrooms coming from the wonderful large Sila, but also a laboratory of gastronomic novelties and rarities.