Whole black porcini mushrooms

The Testa Nera porcino, also known as moro or red porcini (Boletus pinophilus), is one of the most appreciated porcini mushrooms for its intense flavour, meaty texture and distinctive character.

It can be recognized by its reddish-brown or dark garnet cap and by its pale, rounded stem, often marked by a more or less pronounced reddish network. It grows mainly in chestnut woods, but can also be found in beech and pine forests.

Thanks to its texture and full flavour, the Testa Nera 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 an important porcini mushroom in oil to serve with appetizers, on charcuterie boards or on convivial occasions.

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, cold side dishes and simple dishes, also paired with delicate cured meats, mild cheeses or grilled vegetables.