Dish
Funghi Fritti con Salsa di Infuso di Camomilla in Acqua di Ostrica e Camomilla Selvatica
Photo from
La Tana Gourmet · Asiago
The story
Funghi Fritti con Salsa di Infuso di Camomilla in Acqua di Ostrica e Camomilla Selvatica is a contemporary Italian dish that reimagines the classic *funghi fritti* (fried mushrooms) through a lens of foraged ingredients and seafood-infused technique. The dish originates from the kitchen of **La Tana Gourmet** in Asiago, Italy, as featured on the program *Cosa mangiamo oggi?*.
The preparation centers on wild mushrooms, typically foraged from the alpine forests surrounding Asiago, which are lightly battered and fried to a crisp golden exterior while retaining a tender, earthy interior. The defining element is the accompanying sauce: an infusion of chamomile in an oyster-water broth, finished with wild chamomile. This pairing draws on the natural affinity between mushrooms and chamomile's floral notes, while the oyster water introduces a subtle brininess that elevates the dish beyond traditional fried mushrooms.
A great version of this dish achieves a delicate balance: the mushrooms must be fried without greasiness, and the sauce should be light enough to complement rather than overwhelm. The chamomile infusion should be aromatic but not bitter, and the oyster water must be used sparingly to avoid dominating the palate. Regional variations might substitute local mushrooms—such as porcini or chanterelles—or adjust the herbaceous elements based on what is foraged in season. La Tana Gourmet’s interpretation stands out for its precise integration of alpine and coastal flavors, turning a simple antipasto into a refined expression of terroir.
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Where to eat it
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What creators say
Highlights from 1 creator review of Funghi Fritti con Salsa di Infuso di Camomilla in Acqua di Ostrica e Camomilla Selvatica.
Alessandro Dal Degan's cuisine is a super personal one that reworks the territory, taking cues and influences both from the Lagoon, which is very close by, and from the travels he takes around the world. There are a lot of ups and downs, definitely don't get bored, don't expect the classic bread and butter. I also really liked the pairing. There were alcoholic and non-alcoholic cocktails. They not only accompanied the dishes but complemented, dare I say, the dishes. The menu changes every season so we show you this menu because the chef's philosophy is to start over every season to question yourself. And, I would add, if you come to this place, accept that you are not in control of the situation because not everything will be explained to you, you will not have a menu in your hand and you will not know what will come. Among my absolute favorite dishes, radicchio and also its accompanying drink. I loved the mackerel. Franci, even if it doesn't seem like it because she says it with a bit of sadness, really liked the mackerel. We easily spent 700 because the menu costs 350, pairing included. It's not a little. In my opinion, it is worth climbing up here to try cuisine that you will never find anywhere else.