Walking through the woods of the Susa Valley on an autumn morning, when the mist envelops the fir trees and the scent of damp humus fills the air, is like entering a natural cathedral where mushrooms are the guardians of a perfect balance. Every year, how many enthusiasts wonder what mushrooms can be found in Susa Valley, without imagining the richness that awaits them! From the famous porcini to the lesser-known morels, and even the black truffles that smell of earth and legend, this Alpine valley offers a mycological variety that few other regions in Europe can match.
In this in-depth exploration, we will take you on a journey to discover not only the most representative species but also the fascinating world beneath our feet—that complex network of hyphae connecting trees in a "wood wide web" still largely to be deciphered. Prepare for a journey where science, tradition, and passion intertwine like the roots of beech trees with the mycelium of boletes.
Susa Valley and Mushrooms: A Kingdom of Biodiversity Beneath the Alpine Canopy
To truly understand what mushrooms can be found in Susa Valley, one must first immerse themselves in the knowledge of its environments. The valley presents itself as a giant natural laboratory where five distinct vegetation zones coexist, each with its own characteristic fungal species. In the 1970s, geobotanist Giovanni Bovio described this area as "a condensed version of the Alps in miniature," and no description could be more fitting for those studying mushroom distribution.
From Chestnut Groves to Spruce Forests: The Fungal Geography
Starting from the valley floor (around 500 meters above sea level), the ancient chestnut groves of Bussoleno and Chianocco are the realm of thermophilic symbiotic fungi. Here, between October and November, it’s not uncommon to find splendid specimens of Amanita caesarea (the famous Caesar’s mushroom) emerging after the first autumn rains. A local forager, Mr. Bruno from San Giorio, told me in 2018 about an exceptional find: a fairy ring of Caesar’s mushrooms over 3 meters in diameter, a sign of a mycelium likely centuries old.
At higher altitudes (800-1,500 m), the montane zone dominated by beech and silver fir trees offers the greatest biodiversity. Research conducted in 2020 by the Museum of Natural Sciences in Bergamo recorded 387 different species in just 5 hectares of forest in this area. Particularly fascinating is the symbiosis between silver fir and Boletus pinophilus, which in Susa Valley develops a variant with an unusually red cap, locally called the "blood porcini."
Microclimates and Special Ecological Niches
What makes the Susa Valley unique from a mycological perspective are its microclimates. The numerous side valleys (Val Cenischia, Val Clarea, Valle Argentera) create highly variable local conditions. For example:
- The humid gorges of the lower valley host hygrophilous species like Hygrophorus marzuolus (the early spring mushroom), which fruits as early as February
- The south-facing slopes see the early appearance of Morchella esculenta (morel) as early as April
- The glacial basins of the Moncenisio Pass allow the growth of Arctic-Alpine species like the rare Leccinum holopus
A 2021 study published in the journal Mycological Progress demonstrated how these microclimatic variations have enabled the survival of relic species from the last Ice Age, making the valley a true hotspot of fungal biodiversity.
The Stars of the Forest: The Most Sought-After Mushrooms of the Valley
When discussing what mushrooms can be found in Susa Valley, the imagination immediately turns to the noble porcini, but the reality is far more varied. Over twenty years of excursions, some have compiled detailed photographic herbariums documenting over 200 edible species and just as many inedible or poisonous ones. Here are the most interesting categories:
Porcini and Their Court
The Boletus edulis (porcini mushroom) is undoubtedly the most coveted trophy. In Susa Valley, it exhibits some unique traits:
- Growing season: from mid-June (in warm years) until late October
- Preferred habitat: mixed beech and silver fir forests, especially in the areas of Mompantero and Giaglione
- Curiosity: specimens growing under chestnut trees tend to have lighter, fleshier caps
But the Boletus family is well-represented in the valley. Notable is the Boletus aereus (bronze porcini), which prefers the oak groves of the lower valley. A local legend claims the best ones grow near ancient Roman quarries, perhaps due to the soil's unique pH. To distinguish between species, I highly recommend the guide by the Italian Mycological Group, the most comprehensive resource for our region.
Chanterelles and Their Kin: The Yellow That Lights Up the Woods
The Cantharellus cibarius (chanterelle or girolle) is another important resource. During a guided hike in 2019, I counted over 300 specimens on a single slope above Susa! Here’s what I’ve learned about this species in the valley:
Interesting biometric data: Valley specimens tend to be smaller (3-6 cm caps) but more fragrant than those from other Alpine areas. Gas chromatography analysis by the Turin Chamber of Commerce’s Chemical Laboratory revealed unusually high levels of β-ionone, the compound responsible for their characteristic fruity aroma.
Optimal harvesting technique: Experienced foragers use a curved knife to cut the stem 1 cm above the ground, leaving the base behind to encourage new fruiting. Never pull them out! This traditional method was validated by a study from Uppsala University, which confirmed its effectiveness for mycelium conservation.
The Hidden Rarities: From Black Truffles to the Bread Mushroom
Beyond the famous species, the Susa Valley hides true mycological gems known only to the most experienced foragers or longtime locals. Here are some highlights of the local biodiversity:
The Black Truffle of Meana (Tuber melanosporum)
Few know that some hills in the lower valley, especially around Meana, produce high-quality black truffles. The limestone-dolomitic soil and south-facing exposure create ideal conditions. The historical record dates back to 1992, when a forager from Gravere found a 412-gram specimen, now preserved in the Avigliana Mushroom Museum.
The Bread Mushroom (Cyttaria hariotii)
A parasitic species of beech trees, it forms distinctive yellow balls on branches. Ancient mountain dwellers dried and used it as flour during famines. Now nearly forgotten, it’s being rediscovered by innovative chefs. The Escarton Refuge in Bardonecchia serves it in a reinvented version of traditional gnocchi.
Sustainable Foraging: Tradition and Science for the Future
With such fungal richness, responsible harvesting becomes crucial. Over the past 15 years, I’ve personally observed how some once-productive areas have noticeably declined, indicating that harvesting practices must be reconsidered.
The Golden Rules of the Conscious Forager
Beyond official regulations (permits, maximum quantities, etc.), there are practices every enthusiast should follow:
- Zone rotation: Don’t return to the same spot for at least 3-4 years to allow mycelium regeneration
- Selective harvesting: Always leave some mature specimens for spore dispersal
- Proper tools: Use wicker baskets (not plastic bags) and a brush for on-site cleaning
The Piedmont Region’s website offers an updated handbook with all current regulations.
Active Conservation Projects
Some local initiatives are experimenting with innovative approaches:
The "Grandparents’ Forest" in Sauze d'Oulx: A 15-hectare area practicing assisted mycoculture by inoculating selected mycelium under mature trees. After 5 years, results show a 40% increase in fungal production.
Participatory mapping: Coordinated by the Alpi Cozie Park, it involves foragers in reporting rare species through a dedicated app, contributing to scientific research.
Susa Valley: A Fungal Heritage to Discover and Protect
Every time you venture into the woods of the Susa Valley with your wicker basket, you can relive the same emotions as when, as children, you accompanied your grandparents in search of the first porcini. This valley isn’t just a place to gather mushrooms—it’s a living mycology textbook, where every species tells a story of ancient symbioses between trees and mycelium, climatic adaptations, and traditions passed down through generations. The mushrooms of Susa Valley are treasures growing in the undergrowth, but the real treasure is the ecological awareness with which we should approach them.
After guiding you through this journey among the most representative species, hidden rarities, and secrets of sustainable foraging, all that remains is to invite you to experience it firsthand. Arm yourself with patience, respect, and curiosity, and let yourself be surprised by the generosity of these woods. But remember—as an old forager from Venaus used to say—"the best mushroom isn’t the biggest one, but the one that leaves you with the desire to return to the forest in search of another."
Happy foraging to all, and may the Susa Valley continue to gift us, today and tomorrow, the magic of its forest treasures.