Porcini mushrooms of Borgotaro PGI in olive oil

Net weight: 290 g

Manufacturer: Bottega del Fungo

Glass jar with aluminium hermetic closure.

For this product, availability is variable as Borgotaro PGI porcini mushrooms cannot be cultivated, so availability varies depending on the mushroom harvest season. Before purchasing, it is advisable to ask for information at: info@bottegaemiliana.com

The expiry date shown in the photo is only an example: the product will be delivered with an expiry date much higher than the purchase date.

Porcini mushrooms of Borgotaro PGI in olive oil

€23.00

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.