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 Chanterelles are subject to appropriate monitoring and processing phases: qualitative selection, cleaning / sorting, freezing and packaging.

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 blued Polyethylene bags
Secondary packaging: Corrugated boxes
Cuts available: Full – In mid – Sliced – Cubes

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.