Bedonia Morel Mushroom Fair

The morel, a hidden treasure of the Apennines

The Bedonia Morel Mushroom Fair is dedicated to one of the most sought-after and elusive products of the Parma mountains: the morel mushroom, a fungus that science classifies as Calocybe gambosa and which Apennine mushroom hunters have always called the St. George mushroom. The name is no coincidence: its appearance coincides, or should coincide, with the saint's feast day, April 23rd. With its light hazelnut-colored cap, fleshy yet delicate, the morel appears between late April and early May in the meadows and pastures where the Apennines still remain intact.

A young but highly anticipated fair

Born in 2024, the event takes place in Bedonia, a municipality in the Upper Val Taro in the Province of Parma, on the borders between Emilia-Romagna, Liguria, and Tuscany. It is organized by the Bedonia Natural Commercial Center with the contribution and patronage of the Municipality, and involves the entire village: merchants, restaurateurs, wineries, associations, and the Pro Loco. In just a few years, it has become a reference event for mushroom and fine food enthusiasts from all over the Apennine region.

What to find at the fair

Along the streets of the historic center, antique and vintage stalls alternate with agri-food stands where the morel reigns supreme, accompanied by local wineries suggesting the best pairings with Emilian and Piedmontese wines. There is also a traveling market, an artisan market, and spring-themed stalls.

• Guided excursions to search for mushrooms on the Apennine trails
• Tastings of morel mushrooms paired with local wines
• Flag-waver performances that liven up the squares
• Cooking shows, workshops for children, and book presentations related to local herbs and traditions
• Dedicated menus in the restaurants, trattorias, and agriturismos in the valley

The taste of morel at the table

The gourmet heart of the fair lies in the themed menus offered by the town's eateries: risottos where the morel meets Parmigiano Reggiano, tagliatelle scented with hazelnut butter, omelets, and traditional peasant dishes. Those who register in advance also receive a complimentary welcome kit with fresh morels, tagliatelle from a local producer, a recipe signed by a local chef, and a small dessert. A fair that is simultaneously a village festival, a rediscovery of the Apennine nature, and a celebration of a rare and unrepeatable flavor.