It wasn’t until the 1960s, and Michele’s sons Clemente and Giovanni, that the family began exploring just what these mushrooms could do. From combining it with other local produce, to infusing the mushroom in oils. All strictly following truly ancient traditions, with a distinctly modern twist.
Building on his father’s success, Clemente realised they needed a space to continue their preparation and preservation of the local produce. Demand continued to grow, so in 1971 they opened a small factory in Borgo San Dalmazzo where they began work on an even wider range of local products. Everything from creams and sauces to antipasti and seasonings. All, of course, with the all-important porcini and truffles remaining centre stage.
Today, the business remains in the Inaudi family, run by Clemente and his two sons Emiliano and Davide.