So many typical Tuscan ingredients have been served to gourmets over the years. One of these delicacies is the fungo di Borgotaro IGP, a mushroom that grows in the higher areas of the region and that boasts an ancient past.
In the 1700s, the porcino was a source of income for local famies. In the late 1800s, the mushroom began to be produced and sold according to modern knowhow and rationale.
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.
Where it's grown
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.
How to eat it
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.