Mixed Sauteed Mushrooms Special for Pizza
Fungoricco Speciale Pizza by Ristoris is a blend of pioppino and porcini mushroom slivers in sunflower oil, formulated for the professional oven. The recipe keeps texture and aroma during baking, releases no water onto the dough and does not brown, solving the soggy-pizza problem of mushrooms not designed for high heat. Steel can of 780 g, case of 6, ready to use after draining.
What sauteed mushrooms for pizza are
Trifolati means sliced mushrooms cooked with oil, garlic and parsley, an Italian preparation documented since the 19th century. The pizzeria version uses a sliver cut and a balanced oil load so the mushrooms hold up to 300-450 degrees C without flooding the base. The blend joins pioppino (Stropharia rugosoannulata), a firm cultivated mushroom, with porcini (Boletus edulis), the most prized wild bolete of the Italian woodlands, for a woodland aroma at a controlled food cost.
The producer
Ristoris (Broni, province of Pavia, Lombardy) selects and processes vegetables and mushrooms for the Italian food-service trade, distributing 100% Made in Italy specialities worldwide. Production runs in plants certified to ISO, BRC and IFS standards, with field checks on raw materials and seasonal processing from fresh product. Fungoricco is the Ristoris mushroom line dedicated to pizzerias and professional kitchens.
Sensory profile
Even golden slivers, firm to the bite, with the clean scent of garlic and parsley and the earthy note of porcini. The mushrooms stay separate and do not turn to mush, distributing evenly over the topping.
Technical specifications
Net weight 780 g per can, mushrooms 64% (pioppino and porcini in variable proportion) in sunflower seed oil with salt, parsley, garlic, flavour enhancer monosodium glutamate, aromas, spices, antioxidant L-ascorbic acid and acidity regulator citric acid. Steel 4/4 can (Fe 40), case of 6. Shelf life 18 months. EAN 8056515241058.
Professional uses
Drain well and spread about 50-60 g over a 33 cm round pizza added before baking. Classic on mushroom pizza, boscaiola and quattro stagioni, and inside calzone. Beyond pizza they enrich quick pasta sauces, savoury puff-pastry fillings, omelettes, bruschette and crostini, and a warm topping for polenta. For pizza al taglio 60x40 cm allow 250-300 g per tray, draining off the oil first.
Pairings
Match with fior di latte that has been drained, Italian pizza flour type 00, San Marzano tomato, Taleggio or smoked scamorza, speck and Grana Padano. A drizzle of extra virgin olive oil after baking lifts the woodland aroma.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). As an ambient dry product no cold chain is required: direct distribution across Zurich, Winterthur, Schaffhausen, St. Gallen, Aargau, Lucerne, Bern and Basel, with 24-48 hour shipping to Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Graubunden (Chur, Davos) via partner couriers such as Swiss Post, Planzer and Galliker. Ideal for stocking up the pantry of professional kitchens.
Who it is for
Designed for pizzerias, restaurants, hotels, gastronomies, catering kitchens, Italian grocery stores and home cooks who want a reliable, ready-to-use mushroom topping that performs in the oven.
