In the woods of the Valtiberina, it is also possible to find the prestigious porcini mushrooms. Coming from the genus Boletus, they have light brown stalks whilst the cap is a much darker colour, and they vary according to the type of undergrowth and forest where it grows. The flavour is delicate yet intense, with a light taste of tannin, musk and garlic thallus. Porcinis spontaneously grow in woods; the climate, terrain and altitude all influence the quality of the product as well as the quantity grown. Porcinis are consumed fresh, dried and in oil and as part of a first or second course. The richness of the undergrowth is also enhanced by the presence of mycological varieties with immense gastronomic value, including the prugnoli, a grey-yellow mushroom with an intense aroma and delicate taste.