Sauce with Borgotaro PGI Porcini Mushrooms

Borgotaro PGI porcini mushroom sauce is a traditional Emilian recipe, made with just a few select ingredients: tomato pulp, Borgotaro PGI dried porcini mushrooms, white wine, onion, and a drizzle of olive oil. This sauce captures the authentic flavors of the Apennines and brings the intense aroma of porcini mushrooms to the table, perfect for accompanying tagliatelle and pasta dishes in general.

The Fungo di Borgotaro PGI refers to fresh and dried porcini mushrooms derived from spontaneous growth (in the woods) of the four varieties Boletus aestivalis, Boletus pinophilus, Boletus aereus and Boletus edulis.

The production area of the Borgotaro PGI Mushroom falls within the municipalities of Albareto, Borgo Val di Taro, Bedonia, Berceto, Compiano, and Tornolo in the province of Parma, in the Emilia-Romagna region, and in the municipalities of Pontremoli and Zeri in the province of Massa-Carrara, in the Tuscany region.

It is obtained through methods that differ substantially from those typically used for fruit and vegetables, as the Borgotaro Mushroom PGI is not cultivated in the traditional sense of the term, but rather grows spontaneously. Therefore, we can speak of "treatment," referring to the management of the woods where the harvest takes place, which varies depending on environmental conditions. Clear-cutting and pruning in coppices and successive cuts in brushwoods are permitted. Harvesting takes place from late spring to late autumn, depending on the variety: the Boletus aestivalis species appears in late spring and in warmer years bears fruit until autumn; the Boletus aereus is harvested in warmer periods, the Boletus pinophilus is harvested from spring to late autumn; and finally, the Boletus edulis is harvested in autumn.

The first mention of the Borgotaro Mushroom PGI can be found in the work " Istoria di Borgo Val di Taro" edited by Alberto Clemente Cassio (1669-1760). A second reference to mushroom production comes from Lorenzo Molossi's 1832-1834 Topographical Dictionary of the Duchy of Parma, Piacenza and Guastalla, where in the entry dedicated to the Albareto area the author mentions the flourishing mushroom production. The trade in Borgotaro Mushrooms developed further during the 19th century, giving rise to several attempts to rationalize the market; furthermore, to prevent overexploitation, in 1964, reserves for mushroom picking were established for the first time in Italy.

Characteristics

The Borgotaro PGI mushroom is rounded and fleshy, with a pleasant mushroomy odor and aromatic flavor. The Boletus aestivalis has a cap ranging from dark brown to red; the Boletus pinophilus has a garnet-brown to reddish-wine-brown color; the Boletus aereus is bronze-copper in color; and the Boletus edulis ranges in color from creamy white to chestnut brown and blackish brown.

Pairings

Wonderful as a gourmet appetizer, paired with platters of cured meats and cheeses typical of Emilia-Romagna. It's also perfect as a condiment for traditional Emilia-Romagna pasta and pasta dishes, or as a refined side dish for meats and roasts.

Tomato pulp, water, olive oil, onions, carrots, celery, dried Borgotaro PGI mushrooms (Boletus edulis and related group) 4%, white wine, natural flavours (vegetables, contains celery), salt, spices.