Pioppino mushroom in southern Italy: an undervalued source of nutrients and bioactive compounds.

Nicola LandiSeverina PacificoSara RagucciAntonella Ma Di GiuseppeFederica IannuzziArmando ZarrelliSimona PiccolellaAntimo Di Maro

Published in: Journal of the science of food and agriculture (2017)

All data revealed that wild Pioppino is an excellent functional food, by far exceeding that of the Champignon. Therefore, these data are useful to promote the consumption of this mushroom encouraging thus its biological cultivation, due to wild availability is strongly compromised by the extensive use of fungicides. © 2017 Society of Chemical Industry.

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