funghi porcini
Fruit, vegetables and desserts

Borgotaro mushrooms IGP

Mushrooms are a fundamental part of traditional Italian cooking

style
Category
Fruit, vegetables and desserts
Borgotaro mushrooms are grown between Borgotaro and Albareto in the province of Parma and Pontremoli in the province of Massa Carrara. Porcino mushrooms have provided an income for local families since the year 1700. The cultivation of these mushrooms was commercialised at the end of the nineteenth century by two private companies, Colombo Calzolari and Bruschi Lazzaro. These two companies also modernised mushroom cultivation.

There are several varieties of mushroom that fall under the umbrella term ‘Borgotaro Mushroom’.
They are:

Boletus aestivalis (known as the ‘red mushroom’)
The cap is hemispheric and brownish-red in colour. The stalk is stiff and wide at its base. It is the same colour as the cap but with slightly lighter tones. It grows in chestnut groves and its season is between May and September.

B.vinicola (known as ‘moro’)
Its skin is reddish-white and the cap is burgundy-red. The stalk is hard and can be either off-white or reddish-brown. It is found in chestnut groves in the Summer and in beech woods and silver fir woods in the Autumn.

B.aerus (also known as ‘magnan’).
The cap is hemispheric and the skin is smooth, velvety and bronze-coloured. The stalk is stiff and brownish. The mushroom inside is firm and white and has an intense odour and flavour. It can be found in chestnut groves and oak woods between July and September.

B.edulis
(also known as ‘the cold mushroom’)
Its shape is similar to the B.aerus. Its skin can’t be separated from the cap. It can be either off-white, chestnut brown or dark brown. The stalk is firm to the touch and wider before becoming longer towards the end. Inside the mushroom is white and firm. It grows in beech woods, fir woods and chestnut groves and is found from the end of September until the first snow fall.

Borgotaro mushrooms are known for their perfumed aroma which is: “a clean smell, not spicy, and completely without a hint of straw, liquorice or fresh wood. It’s a high quality natural product and it is this which differentiates it from similar products from other areas.”

Gastronomy
Mushrooms are a fundamental part of traditional Italian cooking. They are used conserved in olive oil, fried, finely sliced raw and served with parmesan flakes, in sauces and with pasta.