Mushrooms, with their extraordinary variety, have always fascinated mankind, not only for their role in cuisine but also for the richness of their folk names, which vary from region to region. Every Italian region preserves a unique linguistic heritage tied to rural traditions and wild mycology. In this article, we will explore the most curious dialectal names, the stories behind regional nicknames, and how these names reflect popular customs and beliefs. We’ll discover why in some areas, the porcino mushroom is called "brisa" while in others it’s "vavuso", how poisonous mushrooms have terrifying names to discourage consumption, and amusing anecdotes about foragers and mycologists of the past.
Dialectal Names of Mushrooms: Between Science and Folklore
Before delving into the world of dialectal names, it’s important to understand how rural culture influenced the naming of mushrooms. Often, folk names arise from morphological features, magical beliefs, or culinary properties. For example, in some areas of Lombardy, poisonous mushrooms were called "strìe" (witches) because they were believed to be the work of evil spells.
A curious anecdote comes from the Aosta Valley, where porcini mushrooms were called "pan de loup" (wolf’s bread). Legend has it that wolves, after eating these mushrooms, became more docile—so much so that shepherds would gather them to protect their flocks. Of course, this is a folk belief with no scientific basis, but it shows how deeply mushrooms were intertwined with local folklore.
To learn more about traditional mycology, visit Micologia Italiana, an authoritative resource on mushrooms.
Why Do Mushrooms Have Such Different Dialectal Names?
The linguistic variability of mushrooms is tied to historical and geographical factors. In Italy, each region developed its own lexicon, influenced by foreign dominations, local languages, and oral traditions. Some names come from Vulgar Latin, others from ancient Germanic or Celtic dialects.
In Sardinia, the "cardolinu de monti" (mountain goldfinch) is a term used for the Lactarius deliciosus, named for its bright orange color, similar to the goldfinch’s feathers. It is said that Sardinian shepherds would eat it raw during transhumance, believing it gave them strength and endurance.
The Chanterelle (Cantharellus cibarius): The Golden Mushroom of Fairy Tales
The chanterelle, with its distinctive golden-yellow color, is one of the most beloved and recognizable mushrooms, but also one with the most curious dialectal names. In Trentino, it’s called "finferlo," a name derived from the German "Pfefferling" (little pepper) due to its slightly peppery taste. Legend has it that Tyrolean mushroom hunters called it this because they believed it only grew where forest fairies had passed.
In Liguria, it’s known as "garitula", a term some say comes from the Latin "cantharus" (cup), due to its funnel shape. Old Ligurian foragers claim that the best garituli grow in chestnut groves where farmers once let their mules rest, and that to find them, one must search at dawn when the dew enhances their golden hue.
The Caesar’s Mushroom (Amanita caesarea): The Emperor’s Fungus
Called "coccorello" in Campania and "ovol benètt" in Lombardy, this delicacy has a royal history. The name "caesarea" comes from the passion of Roman emperors, particularly Claudius, who was said to adore it. In Abruzzo, shepherds called it "luvetelle" (little wolf) because it grew along paths where wolf packs passed.
In Tuscany, it’s known as "ovolo reale" (royal egg mushroom), and a curious tradition held that the first one found each season had to be offered to the village priest, as a sign of devotion and to ensure a bountiful year. Some elderly foragers still swear that Caesar’s mushrooms grow more abundantly in woods where patronal feasts have been held.
The Parasol Mushroom (Macrolepiota procera): The Giant of the Meadows
Imposing and unmistakable, this mushroom owes its common name to its shape, which resembles a drumstick. In Veneto, it’s called "ombrelèr" (little umbrella) because its cap opens like an umbrella, while in Puglia, it’s known as "cappiddine de prete" (priest’s hat), as it’s said that priests once gathered it to make frittatas for the poor.
In Sardinia, it takes the poetic name "parasole", and local tradition holds that the best ones grow near nuraghes. A legend says that the janas (Sardinian fairies) used these mushrooms as seats during their nightly gatherings. Some superstitious foragers still bow slightly when they find an exceptionally large one.
The St. George’s Mushroom (Calocybe gambosa): The Scent of Spring
Called "spinarolo" in Emilia for its habit of growing near blackthorn bushes, this spring mushroom is famous for its intense fragrance. In Umbria, it’s known as "fungo di San Giorgio" (St. George’s mushroom) because it appears around April 23, the saint’s feast day. Umbrian farmers believed these mushrooms were a gift from the saint to reward their hard work.
In Calabria, it’s called "funcia i jaddu" (rooster’s mushroom) because tradition says it starts sprouting when roosters crow at dawn after winter. An old Calabrian proverb goes: "Quannu canta u jaddu, a funcia esci da sottu" (When the rooster crows, the mushroom emerges). Some elders still wake at dawn to search for them following the roosters’ calls.
The Honey Fungus (Armillaria mellea): The Witches’ Mushroom
This autumn mushroom, which grows in clusters on tree trunks, is called "famiolin" (little matchstick) in Piedmont for its bright color. A Langhe legend says witches used these mushrooms as torches during their sabbaths. In Lombardy, it’s known as "cappellino giallo" (little yellow hat), and it’s said the best ones grow in woods where brigands buried their treasures.
In Sicily, it’s called "funcia di ferla", and a folk belief holds that it’s poisonous if harvested under a full moon. Old foragers say that to make it edible, one must boil it with a silver coin, which should blacken as it absorbs toxins. Of course, this is a superstition with no scientific basis, but many still follow this ritual today.
The Porcino (Boletus edulis): The Nicknames of the King of the Forest
The king of mushrooms, the Porcino, is known by dozens of different names:
- Lombardy: "Brisa" or "Brisè" – It’s said this name comes from the dialect word "brisa," meaning "full belly," because eating these mushrooms was once believed to ensure prosperity.
- Piedmont: "Baraban" – Some elders say this name comes from an old peddler who sold dried mushrooms while shouting "Barabàn! Barabàn!" in the streets of Turin.
- Veneto: "Boleto" – Here, tradition holds that the best porcini grew in woods sacred to witches, so only experts with protective amulets would gather them.
- Tuscany: "Ceppatello" – Derived from "ceppo" (tree stump), as they often grow near ancient oak roots.
- Campania: "Vavuso" – A Neapolitan legend says this name comes from a bandit who hid his treasure under the largest mushrooms, shouting "Vavù, tenetevelo!" (Take it, if you can!).
Curiosities About Dialectal Names for Poisonous Mushrooms
Poisonous mushrooms often have names emphasizing their danger. For example, the Amanita phalloides (deadly) is called:
- Lombardy: "Angelo della morte" (Angel of Death) – Farmers once avoided even touching it, believing it brought bad luck.
- Sicily: "Fungu di la munnizza" (Trash Mushroom) – Because it often grew near manure piles, associating it with impurity.
A macabre tale comes from Friuli, where the Amanita muscaria (the red mushroom with white spots) was called "el fong dal diaul" (the devil’s mushroom). It was believed that eating it would cause demonic visions, and some healers used it in small doses for shamanic rituals.
For a complete guide on poisonous mushrooms, consult Istituto Superiore di Sanità.
Stories and Anecdotes About Mushrooms in Culinary Tradition
Mushrooms aren’t just for foraging—they’re also stars of ancient recipes. For example, porcini mushroom risotto is a dish that varies from region to region, just like the dialectal names of its ingredients.
In Piedmont, they use the "soma d'aj" (garlic donkey), a mushroom that grows near walnut trees and, according to tradition, was only eaten by men because it was believed to give women "sinful visions."
In Calabria, the "funcia i pinu" (pine mushroom) was considered sacred during patronal feasts, and it was said to bring luck to those who offered it as a gift.
The Role of Mushrooms in Traditional Japanese Cuisine
Japan also has a rich mycological tradition. The shiitake (Lentinula edodes) is one of the most used mushrooms in traditional sushi. According to an ancient legend, a Buddhist monk discovered that this mushroom only grew on "shii" tree trunks and considered it a gift from the gods.
Learn more at Japan Travel.
Mushrooms in Sushi: Between History and Legend
Modern sushi rarely includes mushrooms, but ancient Japan used matsutake, a highly prized aromatic mushroom. It’s said that samurai ate it before battles to boost courage, and it was so valuable it was offered as tribute to the emperor.
Dialectal Names: A Heritage to Preserve
The dialectal names of mushrooms are a linguistic and cultural treasure at risk of disappearing. Knowing these names means preserving the historical memory of our lands. Every name tells a story, a belief, a fragment of rural life worth remembering.
Do you know any dialectal names for mushrooms from your area? Share them in the comments!