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Meet the designer turning forest mushrooms into shoes, plates, and furniture

What is nicer after a long day than sinking your feet into comfortable slippers? But one Italian designer is hoping to show that shoes made from mushrooms can be just as cosy.

Meet the designer turning forest mushrooms into shoes, plates, and furniture
Designer Maurizio Montalti poses with some of the everyday objects he has made from mushrooms. Photo: Sophie Mignon/AFP

A pair of light brown slippers, bowls, lampshades and even a chair are also among the everyday objects that artist Maurizio Montalti has been fashioning from various fungi, such as the “mushrooms that you find in the forest when you take a walk.”

Montalti, 36, hopes one day his new, sustainable material could even replace plastic, made from diminishing fossil fuels and difficult to recycle.

“I started working with fungi as part of my design practice a few years ago,” he told AFP, saying he was seeking a “different vision” on the benefits of humans engaging “with species, which are usually disregarded, such as fungal organisms.”

His prime material is mycelium, the white, organic and underground part of a mushroom composed of a network of tiny threads. At first invisible to the human eye, the network can become so dense that it grows into a visible, furry mass.

READ ALSO: Farmers turn cowpats into crockery at Italy's Shit MuseumItaly's farmers turn cowpats into crockery at 'Shit Museum'
Photo: Miguel Medina/AFP

“Mycelium is a very interesting product because it is able to break down all leaves for instance, or all kinds of products that we don't use anymore,” said Ilja Dekker, technician at the world's only microbe museum, Micropia, in Amsterdam.

This means it can be used to make different products.

“It can be used to build all types of things like vases, things that we can put inside our houses. But also to build our houses, as a building material to actually make a house,” she said.

Micropia, an interactive museum housed next to Artis, Amsterdam's zoo, is hosting a small permanent exhibition of Montalti's work as part of its mission to highlight how useful microbes are.

Cooking fungi

His concept of “growing design” allows objects to grow naturally with no external shaping, cutting or sculpting, much as plants do in the wild.

Placed into moulds made from wood, clay, plastic or plaster, the mushroom is left to gorge on organic matter like wood chips, straw, hay or linen.

“They feed on such plant matter and while degrading it, they also extend their microscopic filamentous threads and they create this very interconnected network of threads which works as a binding glue, you could say as a natural glue,” said Montalti.

File photo of forest fungus. Photo: ccaetano/Depositphotos

At some point the process has to be halted otherwise the ravenous fungi would just continue to grow, completely breaking down the organic matter.

So the mould is placed into a low-heat oven, which, in effect, cooks the fungus inside.

The fungi culture is “fully deactivated” leaving behind an “inert material, but still fully natural and fully compostable,” he said.

In this way, in ten days a sand-coloured vase was created, or a whitish, rough chair which took 20 days to make.

“Every object is unique,” said Montalti, highlighting how the kind of fungus used, the organic food source or environmental conditions can all change the object's look, colour and feel.


Agaric honey fungus pictured near a tree stump. Photo: Alekcey/Depositphotos

Natural resources

At the start of his research Montalti had been looking at using fungi to help break down materials, such as to stop pollution.

But it was when he “stumbled” upon the creation of a new material that he took a different turn.

Depending on what kind of fungi is used, the material it produces can be stiff or elastic, porous to water, brittle or resistant to heat.

The shoe industry is interested now in his work, hoping to replace traditional rubbers for instance.

There is also interest in it as “victimless leather,” which involves finding materials that resemble traditional animal leather but “do not involve any killing”.

“The ecological aspect and the ecological responsibility is rather paramount” to the whole project, Montalti said.

And he outlined a grand vision. “I foresee a future in the next ten or 20 years where such materials will strongly impact our way of life.”

By Sophie Mignon

READ ALSO: Keep up with the latest Italian art news hereItalian food chain to fund €1 million restoration of The Last Supper
Photo: AFP

 

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FOOD AND DRINK

Six of the most Italian non-alcoholic aperitivo drinks

As well as its most famous cocktails, Italy has a long tradition of making refreshing aperitivo drinks without the alcohol.

Six of the most Italian non-alcoholic aperitivo drinks

Italy’s favourite aperitivo-hour cocktails are known far beyond the country’s borders, so their names will probably be familiar to you whether you drink them or not.

But if you’re in Italy and not drinking alcohol, you might find yourself stumped when it comes time to order your aperitivo at the bar.

The first time I found myself in this situation, there was no menu. The waiter instead rattled off a long list of all the soft drinks available, most of which I’d never heard of, and I just picked something I thought sounded nice.

Luckily it turns out that Italy has some great options for an aperitivo analcolico. As well as ‘virgin’ versions of well-known cocktails, there are bitters, sodas and other Italian-made soft drinks that you’re unlikely to find anywhere else.

They might not be quite as iconic as the Aperol Spritz, but they’re as thoroughly Italian – plus, effortlessly ordering one of these will make you look like a true local.

SanBittèr

San Pellegrino’s SanBittèr is one of the most famous non-alcoholic Italian drinks of all, with its highly-recognisable red packaging, often enjoyed in place of Campari cocktails because of its similar dark, ruby-red color.

This drink is carbonated with a slightly sweet, citrus flavor. The recipe is more complex than that of an orange or lemon soda, with notes of spice and herbs, making it ideal to pair with your aperitivo-hour snacks.

Crodino

Crodino looks a lot like an Aperol Spritz with its bright orange hue, and that’s not an accident: it’s said to have been created as a non-alcoholic alternative, and the zesty, slightly herbal taste is similar. It’s typically served the same way. in a round goblet glass over ice with a slice of orange: a Crodino Spritz.

The name comes from the town of Crodo in Piedmont, where it is still bottled today by the Campari group.

Chinotto

Citrusy Chinotto is an acquired taste for many, but it’s worth trying: it’s one of the classic Italian bitters and is said to have a long history, dating back to a recipe shared by Chinese sailors arriving on the Ligurian coast in the 1500s.

It may look a little like Coca Cola, but don’t let the appearance fool you.

(Photo by Eugene Gologursky /Getty Images via AFP)

Aranciata/Limonata

Aranciata is Italy’s version of an orange soda, but not as sugary, and it tastes like oranges. Its base is sparkling water with the addition of orange juice and sugar. There are various brands, but San Pellegrino’s is the most popular. It also sells a ‘bitter’ aranciata amaro, with even less sugar, more citrus tang and herbal notes, which might be more aperitivo-hour appropriate.

Limonata is, as you might guess, the Italian answer to lemonade. Again there are many versions out there but the fizzy San Pellegrino limonata is beloved for its strong, sweet-sour flavour and there’s nothing more refreshing on a hot summer’s day.

Cedrata

Cedrata is one of Italy’s oldest and best-known non-alcoholic drinks. It’s a refreshing, carbonated drink made from a large citrus fruit called a cedro, grown in southern Italy. It’s far less bitter than a Chinotto, but not as sweet as limonata.

The main producer of Cedrata today is Tassoni, and this is what you’re likely to get if you order it at a bar.

Gingerino

This is harder to find than the other aperitivi on the list and is seen as decidedly retro, but it’s worth trying if you can track it down.

It’s another orange-coloured, sparkling drink which became popular in Italy in the 1970s and is still sold today, though you’re more likely to find it in the north-east, close to Venice, where it’s produced.

You may be expecting it to taste a lot like ginger beer, and there are similarities, but it has stronger citrus notes and more bitterness.

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