Porcini mushrooms in olive oil

The White Porcino mushroom, referred to slang only as "porcino", has as scientific name Boletus Edulis.

Its cap is fleshy, hemispherical and convex sometimes little developed with respect to the stem. The stem is full, massive, ventricous, whitish or light-hazel, decorated almost totally by a thick paler lattice. Due to its consistency and fleshness it is suitable to be stored in olive oil.

The White Porcini Mushroom grows from summer until late autumn, in deciduous woods, mainly beech and fir trees.

Their production is completely handmade, carried out by hand in a small laboratory in Borgotaro, home of the fungus.

Characteristics

Persistent and intoxicating perfume, with a tasty and prolonged taste on the palate but delicate at the same time, in which the quality of the chosen mushrooms is very well recognized. In fact mushrooms are selected with extreme care, using only the best parts.

Pairings

Wonderful for gourmet appetizers accompanied by cold cuts and cheeses typical of Emilia-Romagna. Perfect also as a condiment of pasta and pasta dishes of the Emilia-Romagna tradition or as a refined side dish for meat and roasts.

Porcini mushrooms cut ( Boletus edulis and its group), olive oil, salt, vinegar, acidifying: citric acid, natural flavors.

May contain traces of sulphites not added

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