The Range › Cultivated › Pioppino
Cultivated
Pioppino
Cyclocybe aegerita
The velvet pioppino of Italian country cooking — dark caps on long crisp stems, beloved in pasta, on polenta, and beside anything braised.
Year-roundAvailability
4/5Umami
1 kgMin. order
Availability
JFMAMJJASOND
Umami depth
TextureCrisp stems, tender caps — two textures in one
FlavorPeppery, woodsy, distinctly Italian
PricingPersonal — arrives with your quote
Picked today, with you tomorrow Unbroken cold chain
In the kitchen
Keep clusters intact and roast whole; the stems stay al dente while the caps soften. Classic with tagliatelle, pancetta and cream.
Trim the very base; keep clusters intact. Stems are the point — don't discard.
2–4 °C, 6–8 days.
PolentaPancetta & creamBraisesFresh pasta
Talk to the trade desk
Questions about volumes, delivery days or private label? A real person answers — usually within the hour.
33kcal / 100 g fresh, raw
Protein2.5 g
Carbohydrates6 g
Fat0.3 g
Fiber2 g
Typical values for this species' genus, from published food-composition tables.
Common questions
No — GMF is pure B2B. Every customer gets a private price book, and every quote is personal. Request a quote and pricing typically arrives within the hour on business days.
Recipes with Pioppino
From this page to your kitchen door
01 · QUOTE
Tell us volumes
Species, kilos, delivery country — two minutes.
02 · CONFIRM
Personal terms back fast
Availability and your prices, usually within the hour.
03 · HARVEST
Picked & graded
Daily harvest on our farms; wild crates graded twice.
04 · DELIVER
Across Europe
From the Rotterdam hub — orders before 14:00 move same day.
