More and more people go into Silan woods looking for mushrooms. Often, they carry out this “hobby” regardless of the best practices, thus causing considerable damages to the natural environment. They destroy coenosis and particular biotypes, leading to the gradual environmental damage which, if not further pestered, will took many years to reach again its equilibrium.

Inside the territory of the National Park, the picking up of mushrooms is regulated by the regional law L. R. 26th November 2001, n° 30 “Rules for the regulation of the picking up and marketing of fresh and preserved epigeal spontaneous mushrooms”. This rule aims at applying with common sense methods of management suitable for the ecological development of this place, and at realizing the integration man-environment, even through the maintenance and development of traditional agro-pastoral activities, still practiced inside the Park area.













Among the edible mushrooms mostly common inside the Park territory, known and sought by local population, it is worth to remember the “lattaio delizioso”, in vernacular “rosito” (found inside the youngest larch woods, but also in fir-woods), the boletus or pore mushroom (“porcino” – picture) very much appreciated, and growing together with broad-leaf and needle-leaf trees. The “porcinello rosso” is similarly common, living in symbiosis with aspen, and having large fruits whose colours change according to their cut. In pine woods, the “boletus luteo”, locally known as “vavusu”, is found in large amounts. Many other species are known and sought: “mazze di tamburo”, “galletti”, “spugnole” called “trippicedde”, not to be confused with the false “spugnola”, which, despite its name “esculenta”, are noxious because of a particular element (“giromitrina”) which cumulates in the body and, even after many years, may cause irreversible damages to liver and back till death. The “vescie” are similarly common, and are picked up only when their composition is white and compact.

The “ovulo buono” (picture) is very sought but not so common, whereas the field mushroom (champignon or “prataiolo”), the “chiodino” or “famigliola buona”, the “colombine” and the “coprano chiomato” are known and picked up.

 
 
The “laccaria violetta” and the “strofaria verde rame” are also found but rarely, both edible, even if their colours may suggest an inedible species. Very much appreciated by local people are also the “lingua di bue” and the “polipori”, locally called “nasche”, growing on the trunk of conifers and broad-leaf trees, causing the brown colour of the wood and are edible only when their matter is tender, tasty and not wooden; the “peveraccio pepato” is very common but not so sought both because of its very sour taste and because of its overtime for cooking. The striking “ditole”, also called “coral mushrooms”, are even found, belonging to the Ramaria species, among which the “dorata” and the “flava” are known and are both edible, whereas the “pallida”, with white trunk and yellow-greyish branches, is toxic.













You really must not pick up the poisonous “colombina rossa” and the “ovulo malefico” (literally “red lark” and “harmful ovule” – picture), as well as the lethal “tignose verdastre” and “tignose bianche”. The expert mushroom-seeker, locally called “fungaiolo”, has always been jealous protector of the natural environments where mushrooms proliferate, and he is aware of the fact that even the poisonous species have their importance in the phyto-coenosis. Similarly, the occasional seekers, less competent and expert, have to respect and preserve the Silan environments, in particular inside the national Park, which is a territory subject to a peculiar protection even for the rare and unique vegetal associations typical of this place.