Sauce with Porcini Mushrooms from Borgotaro PGI
Net weight: 180 g
Producer: BORGOLAB
Glass jar with airtight aluminum seal.
Sauce with Porcini Mushrooms from Borgotaro PGI
Borgotaro PGI porcini mushroom sauce is a traditional Emilian recipe, prepared with a few selected ingredients: tomato pulp, Borgotaro PGI dried porcini mushrooms, white wine, onion and a drizzle of olive oil. This sauce contains the authentic flavors of the Apennines and brings to the table all the intense aroma of porcini mushrooms, perfect to accompany tagliatelle and first courses 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 Fungo di Borgotaro PGI 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 typical of fruit and vegetables as the Fungo di Borgotaro PGI is not cultivated in the classic sense of the term, but is characterised by spontaneous growth. We can therefore speak of "treatment", in reference to the management of the woods in which the harvest takes place, which differs depending on the environmental conditions. The treatment of clear-cutting and steering in coppices and successive cuts in the pruning are permitted. The harvesting operations are carried out from late spring to late autumn depending on the variety: the Boletus aestivalis species appears in late spring and in the warmest years it bears fruit until autumn; the Boletus aereus is instead harvested in the warmest periods, the Boletus pinophilus is harvested from spring to late autumn; finally the Boletus edulis is harvested in autumn.
The first news that refers 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 testimony on mushroom production can be found in the Topographical Vocabulary of the Duchy of Parma, Piacenza and Guastalla by Lorenzo Molossi from 1832-1834, in which in the entry dedicated to the territory of Albareto the author mentions the flourishing production of mushrooms. The trade of Borgotaro Mushrooms developed further during the 19th century, giving rise to various attempts to rationalize the market; furthermore, in order to prevent excessive exploitation, in 1964, for the first time in Italy, reserves for mushroom picking were established.
Characteristics
The Borgotaro PGI Mushroom has a rounded and fleshy shape, a pleasant mushroom smell and aromatic flavour. The Boletus aestivalis has a more or less dark brown-red cap; the Boletus pinophilus has a garnet-brown-reddish-wine colour; the Boletus aereus has a bronze-copper colour; the Boletus edulis has a creamy white to brown-chestnut and blackish-brown colour.
Pairings
Wonderful for gourmet appetizers to accompany platters of cured meats and cheeses typical of Emilia Romagna. Also perfect as a condiment for pasta and first courses of the Emilia-Romagna tradition or as a refined side dish for meats and roasts.
Tomato pulp, water, olive oil, onions, carrots, celery, dry Borgotaro PGI mushroom (Boletus edulis and related group) 4%, white wine, natural flavours (vegetables, contains celery), salt, spices.
Energy value 370 Kcal Proteins 1.6 g Carbohydrates 5.3 g of which sugars 4.9 g Fats 4.7 g of which saturated 0.7 g Fiber 2 g Salt 1.3 g Once opened, for better preservation, we recommend topping up with olive oil if necessary and storing in the refrigerator.
