The white porcini mushroom , commonly referred to simply as porcino, has the scientific name Boletus Edulis. Its cap is fleshy, hemispherical, then convex, sometimes slightly developed compared to the stem, and ranges in color from white, cream, hazelnut, to chestnut brown. The stem is full, thick, ventricose, whitish or light hazelnut in color, almost entirely decorated with a dense, lighter-colored lattice. It grows from summer until late autumn in broadleaf forests, predominantly beech and fir. Due to its firmness and meatiness, it is ideal for preserving in olive oil. Preparation always follows our strict production guidelines, which aim to revive and enhance the ancient artisanal recipes of Borgotaro. Like all mushrooms preserved in oil, it pairs beautifully with appetizers and fine charcuterie platters.
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