Our Story

Daniele and Valentina, founders of Ermes Funghi

CIAO! We make risottos and polentas for the days when you want to cook something good without starting from scratch. They are the same products we keep in our own pantry and serve to the people closest to us.

Ermes Funghi is our family business, born in Friuli in 1993. We’re so glad you’re here.

Buon appetito,
Daniele & Valentina

First came mushrooms

1993

In 1993, we started Ermes Funghi beneath Daniele’s family home in Buttrio and named it after his father, Ermes. One table, one scale, and long nights sorting dried mushrooms by hand.
SMALL PIECES. BIG IDEA.

A few years later, Daniele looked at the smaller, broken pieces of dried mushrooms and wondered: could they flavor an entire dish?
Nonno Ermes Nonna Gina

He brought them to his mother, Gina. Together, they tried them with rice and cornmeal until every spoonful carried rich mushroom flavor. The kitchen smelled incredible.
TA-DA!

That’s how our first risottos and polentas were born. Today, we choose, pair, and measure the ingredients. You cook, taste, and make them yours.

The first two

Our promise

Three reasons it makes our table

Chosen by us

We choose every ingredient for the flavor, aroma, or texture it brings. We personally select our suppliers, too.
Fully traceable.

Every ingredient and product lot is documented from its source through production, all the way to the bag in your kitchen.
Flavor comes naturally.

No artificial colors or flavorings. The good stuff is already in the bag.