Artichoke and Porcini Mushroom Cream - Campus

The Campus Artichoke and Porcini Mushroom Cream is produced in the heart of the agricultural basin of Decimoputzu, where Campus skilfully transforms the finest products of Sardinian soil. This preparation represents the perfect meeting of land and woodland, combining the slightly bitter note of the Sardinian artichoke with the sweetness and intense aroma of the porcini mushroom. The raw materials are selected according to strict criteria: the artichokes are harvested at the right stage of maturity to ensure tenderness, while porcini mushrooms belonging to the Boletus edulis group are selected for their firm, aromatic flesh.

The processing method is inspired by traditional artisanal techniques, while making use of technologies that ensure the highest standards of food safety. The fresh ingredients are carefully cleaned and processed to obtain a smooth and creamy texture, enhanced by carefully balanced touches of garlic and chilli pepper that complete the flavour profile without overpowering the main ingredients. Italian extra virgin olive oil acts as a natural binder, giving the cream a glossy appearance and smoothness that make it ideal for a wide range of culinary uses.

A distinctive feature of Campus production is its close connection with seasonality and the short supply chain, which helps preserve the organoleptic characteristics of freshly harvested vegetables. The cream has a delicate moss-green colour with brownish streaks, characteristic of the natural pigmentation of cooked porcini mushrooms. In the kitchen, this specialty proves exceptionally versatile. It is delicious spread on warm pane carasau or homemade bread crostini for an elegant aperitif. It is also excellent as a ready-to-use sauce for risottos and long pasta, or as a flavourful base for meat dishes. Every jar is a testament to a commitment to production transparency and environmental responsibility, offering a sensory experience that celebrates Sardinia's rich food and wine heritage with balance and refinement.