The white porcini, commonly referred to simply as porcini (Boletus edulis), is one of the most appreciated species for its firm flesh and delicate flavor.
It can be recognized by its fleshy cap, initially hemispherical and later convex, with a color ranging from white to hazelnut and chestnut brown. The stem is full and sturdy, light in color, and decorated with a characteristic lighter net-like pattern.
It grows during summer and into late autumn in broadleaf woods, especially among beech and fir trees.
Thanks to its texture and fleshiness, white porcini is perfectly suited to preservation in olive oil. The processing follows the strict production guidelines of Bottega del Fungo, inspired by the ancient artisanal recipes of Borgotaro.
Sliced white porcini differ from whole porcini by having a slightly more delicate texture, due to the larger size of the fresh mushroom at the time of processing.
Ideal served as an appetizer, they pair very well with cured meats and other traditional cold dishes.
