The white porcini mushroom, commonly known 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 suitable for preserving in olive oil.
They are always prepared according to our strict production guidelines, which aim to revive and enhance the ancient artisanal recipes of Borgotaro. They differ from whole porcini mushrooms in that they have a smaller consistency, as the freshly harvested mushrooms are slightly larger. Like all mushrooms preserved in oil, they pair beautifully with appetizers and hearty charcuterie platters.
