The black-capped porcini, also known as moro or red porcini, has the scientific name Boletus pinophilus and is considered the most prized species among porcini mushrooms.
It can be recognized by its fleshy, convex cap, reddish-brown to dark garnet in color, and by its stout, pale stem marked with a fine reddish net-like pattern that may be more or less pronounced. It grows mainly in chestnut woods, but can also be found in beech and pine forests. The first specimens appear as early as late spring.
Because of its texture and its intense, unmistakable flavor, black-capped porcini is particularly well 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.
Compared to whole porcini, the sliced mushrooms have a slightly more delicate texture, due to the larger size of the fresh mushroom at the time of harvest.
Like all mushrooms preserved in oil, it pairs perfectly with cured meat appetizers and traditional cold dishes.
