On December 21, the Fungi Hellas team had the honor of hosting an excellent truffle hunt for the Kazakh Ambassador and staff of the Russian Embassy.
The excursion took place in the virgin mountains of the Peloponnese where our guests had the opportunity to taste 5 of the most famous truffles (Magnatum / Melanosporum / Uncinatum / Messentericum / Black Oregon) in special Greek specialties:

1. Cold plate of cheese with pickled vine sprouts and "tsitsiravla" sprouts
2. Sliced ​​bread with basil quail eggs and Tuber Magnatum
3. Beef fillet with parmesan and Tuber Messentericum
4. "Orzoto" with wild mushrooms and Tuber Melanosporum
5. Crepe with strained traditional yogurt, vanilla fir honey and spoon sweet with chandeliers and black trumpets.

Ξεκίνησε η καρποφορία για ένα από τα νοστιμότερα μανιτάρια! Οι Κανθαρέλλες (cantharellus cibarius), ή κανθαρίσκοι ή κιτρινούσκες ή καΐτσες ή γαλέτες ή νερατζάκια. Σπάνια άγρια μανιτάρια με πολύ πλούσια γεύση, που θυμίζει βερίκοκο ή νεράντζι. Τρώγονται με βούτυρο ή κρέμα γάλακτος. Ταιριάζουν πολύ με πουλερικά και αρνί. Στη Βόρεια Ελλάδα τα κάνουν και γλυκό του κουταλιού.
Τιμή: 25 € / Kg

Fruiting for one of the most delicious mushrooms has begun! The cantharells (cantharellus cibarius). Rare wild mushrooms with a very rich taste, reminiscent of apricot or orange. They are eaten with butter or sour cream. They go well with poultry and lamb.
Price: 25 € /Kg

It is consumed when it is still tender, boiling, freaky, pungent or cigarette, or as pickles that are excellent ouzo. In Kimolos island it is harvested after the rains, made pickles or cook with meat.

Fruition: March - June

It is consumed when it is still tender, boiling, freaky, pungent or cigarette, or as pickles that are excellent ouzo. In Kimolos island it is harvested after the rains, made pickles or cook with meat.

Fruition: March - June

It is a herbaceous and one-year-old plant, about one meter high at maturity. They mainly eat the young plants or young leaves and the tops, even the young fruits, as the least bitter parts. It is eaten raw like lettuce, but it is bitter, and when boiling the bitter leaves.

Fruition: March - June

It is a herbaceous and one-year-old plant, about one meter high at maturity. They mainly eat the young plants or young leaves and the tops, even the young fruits, as the least bitter parts. It is eaten raw like lettuce, but it is bitter, and when boiling the bitter leaves.

Fruition: March - June

Dandelion or Taraxacum officinale, is a flowering herbaceous perennial plant.
Dandelions are harvested either wild or grown on a small scale as leafy vegetable. Leaves can be eaten either cooked or raw in various forms, such as soup or salad. Usually young leaves and flower buds (buds) are eaten raw in salads, while older leaves are cooked. The raw leaves have a slightly bitter taste. The dandelion salad is often accompanied by boiled eggs. The leaves are rich in beta-carotene, vitamin C and iron, containing more iron and calcium than spinach.

Fruition: March - June

Dandelion or Taraxacum officinale, is a flowering herbaceous perennial plant.
Dandelions are harvested either wild or grown on a small scale as leafy vegetable. Leaves can be eaten either cooked or raw in various forms, such as soup or salad. Usually young leaves and flower buds (buds) are eaten raw in salads, while older leaves are cooked. The raw leaves have a slightly bitter taste. The dandelion salad is often accompanied by boiled eggs. The leaves are rich in beta-carotene, vitamin C and iron, containing more iron and calcium than spinach.

Fruition: March - June

Wild arugula (Eruca vesicaria) has a peppery, aromatic and slightly bitter taste, its shoots and leaves are eaten in various salads, most famously the Italian salad with arugula, parmesan, sun-dried tomatoes and balsamic vinegar. Wild arugula has a more peppery taste and more intense aroma than the cultivated one, while the seeds of the plant receive a slightly caustic oil used in pharmaceuticals.

Fruition: March - June

Wild arugula (Eruca vesicaria) has a peppery, aromatic and slightly bitter taste, its shoots and leaves are eaten in various salads, most famously the Italian salad with arugula, parmesan, sun-dried tomatoes and balsamic vinegar. Wild arugula has a more peppery taste and more intense aroma than the cultivated one, while the seeds of the plant receive a slightly caustic oil used in pharmaceuticals.

Fruition: March - June