Italian mushrooms go international

The mushroom season is in full swing for Sipo. "Sales are going very well in Italy," says Riccardo Giacomini, Sipo's development manager, "but we are also receiving excellent feedback abroad, in particular from Greece. In addition, we're establishing important business relationships in other markets, including Switzerland and UAE.

The Sapori del mio Orto line of fresh mushrooms is made up of different types of mushrooms, either with a single ingredient or with different combinations of ingredients, in trays of 300 grams, to be consumed either cooked or raw, depending on how they are prepared in the kitchen.

Riccardo Giacomini

The line consists of 14 references, of which 8 are single-ingredient and 6 are recipe mixes. The single-ingredient include whole and sliced White Champignon, Cream Champignon, King Oyster Mushroom, Pleurotus, Poplar, Portobello, Shitake; there are also several different types of recipe mixes such as Stuffed Champignon, Seasoned Mushrooms with Vegetables, Baked Mushrooms, Mushroom Salad, Mixed Mushrooms, Trifle Mix.

The packaging, which was renewed just over a year ago," adds Giacomini, "represents for Sipo a further step in the company's commitment to a dynamic approach and its continuous efforts to ensure that the product and its freshness are at the center of attention and that it meets consumers' needs in the best possible way."

Last week, Sipo attended #Gulfood in Dubai. "What impressed me most was the diversity and innovation of the exhibitors. With more than 5,000 companies represented, #Gulfood offered an extraordinary showcase of traditional gastronomic products and new food trends from all over the world," says Massimiliano Ceccarini, general manager at Sipo.

Massimiliano Ceccarini

"However, #Gulfood was more than just a culinary experience. It also paved the way for potential collaborations and partnerships and was an opportunity to network with industry experts. The conferences and workshops offered a broad overview of the challenges and opportunities in the global food industry. They provided valuable insights and inspiration for the future."

For more information: