Today a point of reference in Italy and in many countries around the world for the production of quality mushrooms, truffles and typical products of the Piedmontese tradition, INAUDI boasts, as often happens in the best examples of successful entrepreneurs, a history made of family roots, courage, intuitions, perseverance and love for quality. The story begins in 1929 when Inaudi Michele, Clemente's father, obtains a license to open a small grocery store in Busca in the province of Cuneo.
With the arrival of the World War Michele interrupted his commercial activity and left for Africa, he stayed for some years and on his return, after the First World War, he reopened the same grocery store that he led with his wife and children Giovanni and Clemente.
The family was involved in the sale of food in general, and in the harvesting seasons the activity was concentrated in the purchase and sale of fresh mushrooms, until it became in the 50s and 60s, a reference point for the precious fruit of the forest ... the Porcini mushroom. The company, officially established in 1971 in Borgo San Dalmazzo by Clemente Inaudi and his wife Irma, quickly became the quality brand for fresh mushrooms, dried and processed in oil, fresh and preserved truffles and many other typical gastronomic specialties such as creams, sauces and condiments, appetizers, special pasta etc.. Product symbol: "THE TARTUFF". (cream concentrated with Porcini mushrooms and Alba White Truffle) of which the company was the first repository of its trademark registered in Italy. at the beginning of the eighties, the first Inaudi store was opened in Borgo San Dalmazzo, followed by that of Alba in 1996, "I Piaceri del Gusto", the first "enolibreria" of the area, which anticipates the combination of food and culture that will become a strong trend in the years to come and, in 1998, a third store in the heart of Cuneo. Today, their children Emiliano and Davide run the family business continuing to pursue the same principles and the same policy oriented to the highest product quality and customer satisfaction.
Whole pine bolete porcini mushrooms in olive oil - 280g
FUNGHI PORCINI TESTA ROSSA IN OLIO DI OLIVA INTERI I rari e pregiati funghi Porcini testa rossa, cosiddetti “Boletus Pinicola” crescono prevalentemente in zone di media ed alta montagna, sono un ottimo antipasto o una pregiata guarnizione per molti piatti. Grazie all’alta qualità del prodotto e alla lavorazione artigianale, i funghi Porcini Inaudi sono conosciuti ed apprezzati in tutto il mondo.
Truffle Cream - 180g
LA TARTUFATA® - Crema con Tartufi bianchi Tuber magnatum Pico Crema concentrata con Tartufi bianchi e funghi Porcini. LA TARTUFATA® Inaudi è un ottimo condimento da usare su qualunque piatto caldo. È indicata su tutti i primi piatti in bianco, pasta all’uovo, riso, spaghetti, gnocchi, su filetti di carne, arrosti, con la fonduta e su ogni piatto a fantasia dello chef. Modo d’uso: diluire un cucchiaino per persona di LA TARTUFATA® Inaudi con un po’ di olio di oliva, panna da cucina o acqua di cottura della pasta e condire.
Whole porcini mushrooms in olive oil - 280g
FUNGHI PORCINI IN OLIO DI OLIVA INTERI Solo i funghi Porcini della migliore qualità vengono posti in vaso sott’olio manualmente secondo una lavorazione artigianale che da anni è il fiore all’occhiello dell’azienda. È un ottimo antipasto che riscontra il consenso dei buongustai più esigenti.
“Extra” Dried Porcini Mushrooms - 40g
Inaudi is a synonym for high-quality porcini mushrooms and truffles. Clemente Inaudi and his wife Irma founded the company back in the 70s; since then the quality standard of their products has always been extremely high to the extent that they have become a point of reference in the mushrooms field, whether we are talking about fresh, dehydrated mushrooms or mushrooms in oil. They only choose the best boletes for their dehydrated mushrooms of “Extra” quality and they slice and dry them manually. Why are they called “extra”? The regulation requiring to indicate the classification of dehydrated porcini mushrooms, states that “Extra” refers to the highest quality of dried mushrooms. The “Extra” bolete mushrooms have a white-cream colour, thin slices, the caps and stems are often still attached and there are practically no parts that have turned black. These scented products of the woods, bursting with aroma, only need to soak in lukewarm water for twenty minutes and they are ready to be used for cooking. You will only need to wring the water out of the mushrooms and prepare them to your liking. You can make delicious soups, risotto or meat-based dishes. A 40g package is ideal for four servings of sauce or braised meat. We like to add them to: Meat ragout Pureed soups Savoury pies Risotto Soufflés