The Cansiglio Plateau, stretching between Veneto and Friuli-Venezia Giulia, offers a natural stage of rare beauty and ecological complexity in autumn. This article aims to provide an in-depth analysis of the environmental, mycological, and landscape dynamics that characterize this season, with a particular focus on the life-and-death cycle that governs the forest ecosystem. Through scientific data, field observations, and ecological considerations, we will explore the secrets of one of the most studied and appreciated forests in Italy.
Ratatouille with mushrooms -Wednesday, November 26, 2025 Ratatouille is one of the most iconic dishes of Provençal cuisine, but its mushroom-enriched version transforms this traditional dish into a culinary experience deeply rooted in the world of mycology. In this article, we'll explore every aspect of this dish, from the nutritional properties of individual ingredients to cooking techniques that preserve the mushrooms' bioactive compounds, creating a bridge between culinary tradition and mycological science.
At a time when insecticide resistance threatens progress in the fight against malaria, the scientific community is exploring innovative approaches that harness the power of nature. Among the most promising solutions are entomopathogenic fungi, microorganisms specialized in parasitizing and killing insects. This article explores in depth how fungal species such as Metarhizium anisopliae and Beauveria bassiana are revolutionizing strategies for controlling malaria-carrying mosquitoes, offering a sustainable and effective alternative to chemical insecticides.
