The The black-headed porcini mushroom , also known as the red porcini mushroom , has the scientific name Boletus pinophilus. It is undoubtedly the most prized species; its cap is fleshy and convex, reddish-brown or garnet-black in color. The stem is rounded and whitish, covered with a fine reddish network, either clearly visible or more or less markedly brown. It grows primarily in chestnut forests , but can also be found in beech and pine forests. The first specimens can be found as early as late spring. Due to its unmistakable texture and flavor, the best way to enjoy it is to cook it and preserve it in olive oil. Naturally, preparation always follows our strict production guidelines, which aim to revive and enhance the ancient artisanal recipes of Borgotaro . They differ from whole porcini mushrooms in their smaller consistency, as the freshly harvested mushroom is slightly larger.
Like all mushrooms in oil, it goes very well with appetizers consisting of good cured meats.
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