Oliveri

Oliveri began as a small family company in the 1920s in Piancastagna, a village in Piedmont. It soon became the zone leader for collecting and processing mushrooms.
Over time, the traditional recipes and the experience handed down from father to son have become the cornerstones of production, which now covers not only Porcini mushrooms but also fruit and vegetable jams and preserves and produce in oil.
The raw materials come, strictly, from the Apennines in Liguria and Piedmont. This is a land of woods and one of the wildest and least explored parts of these lands, filled with visual suggestions created by the changing seasons.
As production grew, it became necessary to move to Acqui Terme. Modern machines were introduced, but these never overruled the artisan traditions at the basis of production: mushrooms, vegetables and fruit are always cleaned and put into jars by hand and quality is checked using rigorous procedures.
The heart of the business has become the town-centre shop, which Attilio and his wife Matilde have made a delightful meeting places for mushroom lovers and experts. Indeed, all the best local culinary guidebooks mention it!
The arrival of the third generation - Emilio Oliveri – has seemed the continuation of the company philosophy of focusing on high quality and maximising taste.