The mushrooms belonging to Marasmiaceae family, to Armillaria gender and Mellea species, the binomial nomenclature of Honey Fungus “In the strict sense of the word” is therefore Armillaria Mellea mushroom.
The fresh raw material is healthy, well-formed, at its right point of ripening.
After collection, the Honey fungus are subjected to suitable control and working steps; quality selection, cleaning/sorting.

Colour: from honey-yellow to brownish-brown
Smell: typical, pleasant, delicate, not strong or acid
Flavor / aroma: typical, delicate, aromatic
Consistency: firm, compact and non-fibrous
Packaging: in boxes
Available quality: 1° and 2° category

The addition of Honey fungus in recipes should never be done with raw and this is true even when there is a subsequent firing in the preparation.
The Honey fungus to be edible therefore needs to be boiled for at least 10 minutes, then removing the cooking water.
Obviously, their use in risotto, in pasta sauce, bruschetta the roast meat must respect this arrangement.