Marco
From Novara, born in 1980, restaurateur and brewer and also a mushroom hunter who started out riding in his father’s backpack, he combines his professional experience and passions in this project.
Founding member.
About us - The Mushroom Circle
"Il Cerchio del Fungo" (the mushroom circle) it's not just the name of our company; it represents, above all, a principle of circular agriculture that we are striving towards to minimize waste and reuse what is normally simply considered waste as productively as possible.
Beer is born from the land. A new crop is born from the beer. Finally, everything returns to the land.
From barley to beer
Our starting point is the land.
We grow our own barley, following its natural cycle from sowing to harvest. The barley is used to produce the malt for our farm-brewed beers.
Beers born from raw materials we cultivate ourselves, telling the story, through their character, of the bond with the land and with agricultural work.
Mushrooms grow from the dregs
The journey doesn't end with the beer, however.
Spent brewer's grains remain after production, a residue rich in organic matter that would normally be considered waste from the production process.
We chose to look at it differently.
We recover spent grains and use them in our mushroom-growing project, but we don’t stop there; we also collect spent grains from other craft breweries, thereby helping to reduce food waste.
In this way, a resource derived from beer production enters a new production cycle and contributes to the creation of another food product.
It is the principle behind our project: what might be waste to some can become a new resource for us.
The circle closes
At the end of the mushroom cultivation process, we breathe new life into the organic matter by returning it to the earth, where it all began, thereby ideally closing the circle.
A small production loop in which the company's various activities are not independent, but rather communicate with and fuel one another.
Company and Mission
Podere Tauley was founded with the ambition of going beyond mere agricultural production. We aim to build, over time, a place where production, processing, storytelling, and sharing are all part of the same project.
Beer, mushrooms, and other crops represent just the beginning of a broader journey focused on making the most of resources, reducing waste, and rediscovering a direct relationship between agriculture, the local area, and people.
For us, sustainability is not just a word; it is a different way of designing the business: cultivate > process > recover > cultivate again.
The project and the company were born in 2025 from the passion and idea of Marco Scotti and Filippo Mizia, who had never lost touch after working together for several years at Guinness Time in Nibbia. They immediately began the research needed to turn their idea into reality and search for the ideal location to house it. In 2026, the year Podere Tauley's true production history began, they were joined by Edoardo Martelli, who had shared Marco's high school years and immediately embraced the project, fascinated by its sustainability and innovation.
Filippo
From Caltignaga, born in 1987, chef and food service instructor, lover of nature and the mountains, and a lifelong mushroom enthusiast, staunch supporter of the circular agriculture project.
Founding member.
Edoardo
From Galliate, born in 1980, computer engineer who has spent too much time in front of computers and is now seeking a renewed connection with nature and people, without neglecting his long-standing passion for beer.
Member (just honorary for now) since 2026.