2 Intro 8 Letter from F 12 Truffle HuntingA truffle hunt with Savini Tartufi, Tuscany¡¯s iconic truffle brand24 CompanionsTruffle hunters and their sniffing dogs32 Hunting DogsBootcamp for truffle-hunting dogs34 In AlbaThe Alba White Truffle Fair42 Mushroom EncyclopediaRepresentative mushroom species and their characteristics49 Academic ManualThe history, tradition, and innovations surrounding mushrooms68 F CutUnexpected forms and colors of mushrooms that create natural beauty76 Interview76 Regis Marcon The owner-chef of Regis et Jacques Marcon talks about his passion for mushrooms and other wild ingredients as well as what he considers the essence of gastronomy84 Enrico CrippaThe chef of Piazza Duomo adds new techniques and value to traditional local dishes.92 On the PlateVarious mushroom dishes filled with culture and nature100 Indoor FarmsIndoor mushroom farms in urban spaces114 Mushroom EnthusiastsMeet people who are really into mushrooms126 InterviewMerlin Sheldrake A biologist talks about the roles and importance of fungal networks132 RetailThese truffle shops explore new possibilities while preserving their traditions and unique facets.138 City DiveA city guide by F140 ReferencesBooks and films recommended by mushroom experts147 Index

Mushrooms are found in many different shapes and sizes. Neither plant nor animal, thesefungi are generally talked about in terms of the fruiting body and the mycelium. Themycelium, which absorbs nutrients, is typically attached to tree roots and forms a fluffy,thread-like network. The fruiting bodies-the mushrooms we eat-feed off of the myceliumto bloom and produce spores for reproduction. Some varieties like the white button, oyster,morel, and shiitake offer a natural umami and aroma unique to specific parts of the world,and are undeniably tied to regional cuisines. The truffle, in particular, is a luxury ingredientfrom central Italy that is as valuable as a precious metal. Outside the fine-dining scene,mushrooms are emerging as key components in meat alternatives and new materials, andthe amazing potential of these fungi is expanding every day.