Frozen wild strawberries: aroma and convenience for professionals
Frozen wild strawberries (Fragaria vesca) by Mutria Funghi are a small, intensely fragrant fruit, selected and frozen at full ripeness in a resealable 1 kg bag (case 6 kg net). They are the professional answer to seasonal scarcity: the aroma, vivid red colour and nutrients of fresh forest fruit, available 12 months a year and ready to use in pastry, gelato and the kitchen.
What the wild strawberry is
The wild strawberry (Fragaria vesca) grows spontaneously in the undergrowth of European woodlands, on sparse slopes and forest edges. Much smaller than the cultivated strawberry, it is far more aromatic and sweet-scented. Picked at perfect ripeness and frozen, it keeps the sensory profile of just-harvested fruit, with the practical advantage of zero waste and year-round availability.
Origin: the Matese, Campania
Mutria Funghi S.R.L. processes forest fruits in Cusano Mutri, in the province of Benevento (Campania), a village set at the foot of Monte Mutria within the Matese massif. This is a territory of long-standing tradition in the gathering of mushrooms and wild berries, celebrated every autumn by the historic local mushroom festival. The mountain woodland environment is the natural home of the wild strawberry.
Sensory profile
Tiny berries, deep red, with a fine glossy skin. The flavour is sweet and markedly perfumed, clearly more intense than the common strawberry, with a delicate woodland note. Once thawed, the fruit stays whole and is suited to elegant plating; used frozen, it releases less water and protects the texture of batters and creams.
Professional uses
- Pastry: tarts, cheesecakes, mousses, semifreddo, charlottes and modern cakes; an excellent base for coulis and mirror glazes.
- Gelato shops: sorbets, ice creams and parfaits, as a substitute for fresh fruit out of season.
- Jams and preserves: intensely aromatic jams, fillings and swirls.
- Plated desserts and bar: decoration of spoon desserts, smoothies, mocktails and cocktails.
- Kitchen: a fragrant counterpoint in risotto, on duck or game, or in sweet-and-sour reductions.
Pairings
Wild strawberries pair naturally with mascarpone and fresh whipping cream for spoon desserts, with savoiardi and a touch of pepper or balsamic, and with white chocolate, pistachio and basil. A drop of aged balsamic vinegar lifts the woodland note.
How to use them well
For whole-fruit decoration, thaw 4-6 hours in the fridge at 0-4 °C and use promptly; do not leave at room temperature. For coulis, baking and gelato, use the fruit still frozen to limit water release. Recommended dessert portion: 60-80 g. Once thawed, do not refreeze and consume within 24 hours.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Frozen cold chain at -18 °C guaranteed by the LAPA fleet across Zurich, Winterthur, Uster, Aargau, St. Gallen, Lucerne and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion), Valais and mountain regions (Davos, St. Moritz, Chur) delivery within 24-48 hours via certified food-grade couriers (Swiss Post Frigo-Express, Planzer, Galliker, Camion Transport), with insulated packaging and dry ice. Service tailored for restaurants, pizzerias, gelato shops, pastry labs, hotels, delicatessens, Italian grocery stores and private customers passionate about Italian cuisine.
Who it is for
Designed for pastry chefs, gelato makers, restaurants, hotels and catering looking for a forest fruit of intense aroma, consistent quality and constant availability, with controlled food cost and zero waste.
