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Borgotaro mushrooms I.G.P.

Its delicate taste recalls humus and the underwood, a must? Zuppa del Priore.

Origin

Borgotaro mushroom is a particular Italian porcino mushroom, that grows naturally in the Apennines in the Emilia and Tuscany area, near the towns of Albareto, Borgo di Taro and Pontremoli. It seems that this product has been picked since 1600 and has now been recognized with the IGP mark. A unique product that is divided into four species: Boletus edulis, porcino that grows from September till the winter, Boletus aereus, that can be picked during spring, summer and autumn, Boletus aestivalis, a porcino that can be found from May till September and Boletus pinophilus, from July till september. You can find it fresh or dehydrated.

Cookit

A very fine and known product thanks to its organoleptic properties, Borgotaro mushroom has a very fragrant aroma, a very fleshy consistency and a sweet taste, with a hint of nuts in some varieties. It can be used to make many recipes: perfect raw in thin slices, in oil, fried or grilled. Perfect with pasta and risotto and ideal to accompany any meat dish. Also perfect for soups. Try it with pappardelle and a bit of parmigiano!

Did you know

To celebrate this precious gift of the nature, from 1975 the city of Borgo Val di Taro organizes a fair, the Fiera del Fungo di Borgotaro. A tour among typical products, traditions, mountain culture, local cuisine and explorations in the woods looking for the delicious mushroom!

Variety

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