Cantharellus Cibarius, commonly known as Gallinaccio, Gallitula, Gialletto, Gaddiniedde, Chanterelle o Garitula.
The raw material is fresh, healthy and well-formed, at the right point of maturation, disease-free, from chemical and physical defects and damage caused by the action of insects and parasites.
After harvest the mushrooms are subjected to appropriate inspection and processing stages: qualitative selection, cleaning / sorting.

Colour: orange, yellow, golden yellow
Smell: almost nil from raw, intense and aromatic when cooked, in any case, pleasant
Flavor / aroma: sweet and sour from raw, fresh and fruity after firing
Consistency: firm, velvety, fibrous
Packaging: in boxes
Available quality: 1° and 2° category

It is used in cooking in many ways: sautéed with lasagna, risotto, or preserved in oil or vinegar, also good fried. Together with Porcino it is the most sought after mushroom and consumed, in some countries are preferred even with Porcini.