At Andria, head chef Luca loves to use locally foraged wild mushrooms in his dishes and is championing these incredible fungi. Chanterelles, ceps, hen-of-the-woods… there are many to be found - if you know where and when to look.

Fungi are essential in our ecological systems – they live on organic matter, decomposing it and recycling nutrients back into the soil.

Oyster mushrooms’ mycelium (their underground web) can digest all sorts of things – including plastics! It breaks down plastic into smaller, harmless compounds with no toxic waste left behind. The resulting mushrooms are completely clean and suitable for cultivation and human consumption. You'll find them on the Andria menu!