Scent of autumn

It was October, the height of harvest season.
Every two days, Graziano and his father would set off for Tuscany.‍
During one of these trips, the then twenty-year-old Graziano, captivated by the intoxicating aroma of fresh mushrooms left to dry, had an idea: to preserve that moment, that scent, and the beauty of the porcino mushroom.

Back home, he began to research and take an interest in the art of preservation.
A long period of training followed: he visited production companies, studied preservation techniques, and learned from industry professionals.

He selected the most prized variety and chose to preserve them in olive oil to enhance their flavour and preserve their aroma. After years of study and experimentation, the first jar of whole porcini mushrooms in olive oil was born. All that was missing was a name: Scent of Autumn.

That scent of late October, of a table full of mushrooms in a farmhouse in the heart of the Garfagnana forest.

That aroma had driven him, for the next 10 years, to learn a trade with one goal: to preserve that moment forever.