Dal Forno
From Humble Cellar to Artisan Craft.
About the artisan and family:
Fungicoltura Dal Forno Licia has been cultivating mushrooms since 1985, when the Dal Forno family began experimenting in a naturally cool and humid cellar outside Gorizia. What started as a small-scale passion gradually evolved into a dedicated family craft, built on observation, experience, and respect for natural growth cycles.
Today, Licia and her family oversee every stage — from nurturing the substrate and monitoring humidity to harvesting each mushroom at its precise moment of ripeness. The transformation into creams, dried mushrooms, and preserves takes place in their small workshop, where recipes are kept simple to preserve the pure, earthy character of the fungi.
Their work reflects a quiet dedication to quality and authenticity. Each jar carries the depth of Friuli’s forests — the scent of damp soil after rain, the calm rhythm of seasonal change, and the steady hands of a family that has chosen patience over scale and craftsmanship over shortcuts.
Fungicoltura Dal Forno Licia has been cultivating mushrooms since 1985, when the Dal Forno family began experimenting in a naturally cool and humid cellar outside Gorizia. What started as a small-scale passion gradually evolved into a dedicated family craft, built on observation, experience, and respect for natural growth cycles.
Today, Licia and her family oversee every stage — from nurturing the substrate and monitoring humidity to harvesting each mushroom at its precise moment of ripeness. The transformation into creams, dried mushrooms, and preserves takes place in their small workshop, where recipes are kept simple to preserve the pure, earthy character of the fungi.
Their work reflects a quiet dedication to quality and authenticity. Each jar carries the depth of Friuli’s forests — the scent of damp soil after rain, the calm rhythm of seasonal change, and the steady hands of a family that has chosen patience over scale and craftsmanship over shortcuts.
About the land around Dal Forno:
Fungicoltura Dal Forno is located in the gentle countryside near Gorizia, in the eastern part of Friuli Venezia Giulia, close to the Slovenian border. This is a quiet, green region where Alpine influences meet Adriatic breezes, creating a humid, temperate microclimate ideal for mushroom cultivation.
The surrounding landscape is marked by mixed forests, fertile plains, and soft hills that retain moisture and freshness throughout much of the year. Seasonal rains, cool cellars, and naturally shaded environments provide perfect conditions for growing delicate varieties such as shiitake, pleurotus, champignon, and pioppini. The area’s deep-rooted agricultural culture and respect for the land are reflected in the family’s careful, small-scale approach.
“Mushrooms require patience, balance, and attention — the land teaches us this every day.”
Fungicoltura Dal Forno is located in the gentle countryside near Gorizia, in the eastern part of Friuli Venezia Giulia, close to the Slovenian border. This is a quiet, green region where Alpine influences meet Adriatic breezes, creating a humid, temperate microclimate ideal for mushroom cultivation.
The surrounding landscape is marked by mixed forests, fertile plains, and soft hills that retain moisture and freshness throughout much of the year. Seasonal rains, cool cellars, and naturally shaded environments provide perfect conditions for growing delicate varieties such as shiitake, pleurotus, champignon, and pioppini. The area’s deep-rooted agricultural culture and respect for the land are reflected in the family’s careful, small-scale approach.
“Mushrooms require patience, balance, and attention — the land teaches us this every day.”
