Porcini mushrooms of Borgotaro PGI in olive oil

The production area of the Borgotaro mushroom PGI lies in 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 region of Tuscany.

It is obtained by methods that differ substantially from those typical of fruit and vegetables in that the Borgotaro PGI mushroom is not cultivated in the classic sense of the term, but is characterised by spontaneous growth. One can therefore speak of 'treatment', referring to the management of the woods in which the harvest takes place, which differs according to environmental conditions. Matricated clear-cutting and steering in coppices and successive cuts in loggers are allowed. Harvesting is carried out from late spring to late autumn, depending on the variety: the Boletus aestivalis species appears in late spring and in warmer years fructifies until autumn; Boletus aereus is harvested in warmer periods; Boletus pinophilus is harvested from spring to late autumn; finally Boletus edulis is harvested in autumn.

The first references to the Borgotaro PGI mushroom can be found in the work 'Istoria di Borgo Val di Taro' written by Alberto Clemente Cassio (1669-1760). A second piece of evidence on mushroom production can be found in the 'Vocabolario topografico del Ducato di Parma, Piacenza e Guastalla' (1832-1834) by Lorenzo Molossi, 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 various attempts to rationalise the market; furthermore, in order to prevent over-exploitation, mushroom picking reserves were established for the first time in Italy in 1964.

Characteristics

The Borgotaro Mushroom PGI has a rounded, fleshy shape, a pleasant mushroomy smell and an aromatic flavour. Boletus aestivalis has a more or less dark reddish-brown cap; Boletus pinophilus is brownish-red; Boletus aereus is bronze-brown in colour; Boletus edulis is creamy white to chestnut-brown and blackish-brown.

Pairings

Wonderful for gourmet hors d'oeuvres to accompany platters of cold meats and cheeses typical of Emilia Romagna. Also perfect as a condiment for pasta and first courses in the Emilia-Romagna tradition or as a refined side dish for meat and roasts.

Borgotaro PGI mushrooms cut (boletus edulis and its group), olive oil (composed of refined olive oils and virgin oils), vinegar, salt, sugar, natural aromas.

May contain traces of natural sulfites.

Once opened for better preservation, we recommend topping up with olive oil if necessary and storing in the refrigerator.