The fungamico cooperative

FUNGAMICO was founded in 2001 by mycological experiences of 9 Companies, long established, with the common goal to combine their resources and skills to promote quality and quantity of production in order to become competitive on domestic and foreign markets.

The companies that make up the FUNGAMICO are located in the Veneto and Lombardia regions, and are specialized in the production of mushrooms of the following qualities:

  • Prataiolo bianco
  • Prataiolo crema
  • Pioppino
  • Pleurotus
  • Cornucopia
  • Portobello

FUNGAMICO guarantees their quality according to a particular set of integrated pest management which provides, throughout the production cycle, the documentation of procedures. The whole production process is certified under the provisions GlobalGap; storage, sorting and processing follow the IFS-BRC procedures.

FUNGAMICO manages an efficient sales network covering the whole Country. The production is absorbed by 70% from retail, 10% from the wholesale market and the remaining 20% by the canning industry.

FUNGAMICO products are present in different European markets by several years. In total, the service area for mushroom production is 50,000 square meters and employs 150 people.

fungo italiano certificato
The added value of Italianness, a guarantee of quality.

Fungamico is part of the Fungo Italiano Certified consortium that promotes the mushroom grown in Italy, a country that has always been synonymous throughout the world with authenticity and well-being at the table.


FUNGAMICO guarantees the quality of their products according to a particular set of integrated pest management which provides, for the entire production cycle, the monitoring of production procedures.

The whole production process is certified in accordance with GLOBALG.A.P.; environments, storage, sorting and processing follow the IFS-BRC procedures.

The main objective of certification implemented by FUNGAMICO is the systematic control of raw materials, semi-finished products, production environments and resources that interact in the processes.

The adoption of certification allows you to:

  • Ensure the expectations and protect the health of the consumer
  • Obtain international recognition in the field of food safety
  • Protect the image of companies placing products on the market

They are achieve through the following operations:

  • Traceability of products
  • Registration of business operations
  • Selection and use of raw materials
  • Integrated pest management of crops
  • The collection and storage of production
  • The protection of the natural environment
  • Training and safety for the workers
  • Management of reports and complaints
  • Use of energy from renewable sources


The cultivation of mushrooms is a process carried out in areas where they are reproduced natural conditions of temperature and humidity.

It is based on the use of natural raw materials, selected and constantly checked that, with the help of modern technology, are transformed into suitable substrate for the production of different varieties of mushrooms.

The collection method, which takes place at the right stage of ripeness, it is essential to deliver to customers a product that is always fresh and keep intact its natural flavor.

The operations of packaging, shipping and preparation of processed mushrooms (sliced and whole) are carried out by FUNGAMICO, and a new documented control is performed on the product for sale.

The packaging is made using modern equipment, in suitable environment, to preserve the freshness of the product.

The labeling of the product enables traceability for each package.



It certifies the entire chain of production and processing, from the greenhouse to the sale.


It certifies that the entire supply chain and the final product are italian origin.


They certify the environments and the procedures for production, packaging, storage and distribution of the product.

QV (Verified Quality)

It certifies the compliance of the rules in force to the use of plant protection products, with a 30% utilization lower than allowed.