The real Calabrian bomb is only FungoSila!
For you from ItCalabria ...
Selected by: ItCalabria

Since 1961, Fungosila Italian Canned has entered the ranks of small artisan businesses. But if we have to frame it from the point of view of product quality, we will certainly place it in the medium-high range. A company that has made its decades-long family tradition its own, passed from generation to generation.

Over time it has kept firm points such as craftsmanship and respect for tradition, but it has entered an increasingly large and demanding market and, consequently, developing and modernizing itself. All stages of the production chain are under the watchful eye of producers: from the choice of qualified suppliers to the selection of high quality raw materials. From washing to flavoring, from centrifugation to filtration to pasteurization up to the shipment of finished products. All this to ensure consumers a controlled product, which complies with the relevant regulations. And to keep the genuine flavors of the land of Calabria intact in every jar.

The result is products with genuine, decisive, essential and unmistakable colors, aromas and tones, which are the result of a work carried out with passion and wisdom, respecting tradition. There are the classical, that is, ancient hand-made preserves, which turn into a wide range of appetizers: roasted or sliced ​​aubergines; sun dried tomatoes; crushed olives. And then again, grilled peppers, whole or ground hot peppers and whole or cut artichokes. And how not to mention the noble porcini mushroom. There are over fifty types of pates and creams, sophisticated combinations of balanced and refined flavors. From mushroom cream to sweet pepper cream. From Calabrian to artichoke cream and white truffle. From green olive cream to black olive paté. Then i condiments. And here the queen of the house is “la Bomba”, a mixture of aubergines, mushrooms, artichokes, oil and salt enhanced by the spiciness of Calabrian chilli.

But this family also includes parsley sauce, garlic, anchovy oil and capers and the classic garlic, oil and chilli pepper, excellent for embellishing a simple spaghetti. And let's not forget the pestos: classic Genoese style, Calabrian-style spinach and field chicory pesto. Again, i pickles: products preserved with selected olive oil or in soybean oil. And then there are the dried: porcini mushrooms, tomatoes and olives dried under the hot Calabrian sun. And finally i cold cuts: soppressata, sausage, capocollo, 'nduja, ham, salami, pancetta and flatbread. Made from fresh pork and selected by Calabrian breeders. In short, Fungosila: from Calabria with flavor!