In the fascinating world of mycoculture, while most enthusiasts focus on parameters such as humidity, temperature and composition of the substrate, there is a decisive but systematically underestimated factor: the complex and wonderful relationship between fungi and beneficial bacteria.
Walking in a humid summer forest, among moss and dead leaves, the expert eye searches for that particular golden yellow mushroom that stands out like a sun among the humid undergrowth. It is the Chantarellus cibarius, known in Italy as finferlo, gallinaccio or giallitto, one of the most loved and sought-after mushrooms, a true jewel of mycology and wild gastronomy.
In the fascinating world of fungi, what we see on the surface – the fruiting body, the classic “mushroom” – is just the tip of the iceberg. The real magic happens underground, where a dense network of filaments called mycelium extends ...
