There are four different varieties of “fungo di Borgotaro”: Boletus aestivalis (or “red fungus”), Boletus pinicola (or “black”), Boletus aereus (or “magnan”) and Boletus edulis (or “cold fungus”).
The Borgotaro mushroom has a perfumed aroma and a clean smell, neither spicy, nor with nuances of hay, liquorice or clean wood. These prestigious organoleptic qualities make it stand out from similar mushrooms grown in other areas.
The Borgotaro mushroom is grown in the municipalities of Borgotaro and Albareto in the province of Parma and in the municipalities of Pontremoli and Zeri, in the province of Massa Carrara.
The mushrooms are delicious in traditional Italian dishes: pickled in oil, sauteed, grilled, served raw thinly sliced with shavings of cheese, in sauces and with pasta.