Drying as an effective means to concentrate the flavor preserving the nutritional value

 

Before the dictatorship of fresh particularly perishable products (fish, shellfish), and/or products that are seasonal only (such as different mushroom) were the subject of specific treatments for their conservation. The essence of these treatments was using resources made available by the environment, tradition, ...

 

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Drying on site as a guarantee of quality and traceability

 

Already while running « Café des Spores », we were confronted with the growing difficulty of obtaining supplies of fresh wild mushroom of good quality. This difficulty appears to be related mainly to the depletion of the sites caused by a combination of pollution, overexploitation ...

 

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When 15 kg fresh mushrooms make 1 kg dry

 

It takes between 12 and 20 kg of fresh mushrooms to make 1 kg of dried mushrooms (the average being between 15 and 18 kg) reducing thus substantially the energy cost associated with their transportation...

 

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First of all clean unpolluted sites are a priority

 

Our mushrooms are picked and dried in NW Greece, 200 km from Thessaloniki, in the natural parks of the prefectures of West Macedonia, between 500 and 1500 m altitude. The Natural Park of Pindos, in particular, has a very rich array ...

 

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A concept by Phillipe Emanuelli

A dried product (mushrooms for example) is not merely a desperate stopgap measure for dealing with the fresh product, but rather an enhanced version of that product.  It’s not less, but more. This notion gave rise to a whole spectrum of good ideas that today combine to form the global concept, « Supersec » ...

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