Whole white porcini mushrooms

The white porcino, commonly referred to simply as porcini (Boletus edulis), is one of the most appreciated species for its firm flesh, delicate aroma and balanced flavour.

It can be recognized by its fleshy cap, initially hemispherical and later convex, with a colour ranging from white to cream, from hazelnut to chestnut brown. The stem is full and sturdy, pale in colour and decorated with a distinctive lighter network.

It grows from summer through to late autumn in broadleaf and coniferous woods, especially in beech, chestnut, fir and other woodland environments.

Thanks to its texture and delicate flavour, the white porcino is particularly well suited to preservation in olive oil. In the whole mushroom version, it keeps a compact and meaty structure, ideal for those looking for a well-presented porcini mushroom in oil, ready to bring to the table.

The mushrooms are processed and prepared in our workshop according to a gastronomic tradition linked to Borgotaro and Alta Val Taro, then preserved in olive oil. They are ready to serve and are well suited to appetizers, charcuterie boards, cold side dishes and simple pairings, also with delicate cured meats, mild cheeses or grilled vegetables.