The porcini mushroom of Borgotaro PGI
The brand refers to fresh and dried porcini mushrooms derived from spontaneous growth of the four varieties: Boletus aestivalis, Boletus pinophilus, Boletus aereus and Boletus edulis. The production area of Fungo di Borgotaro PGI falls in the municipalities of Albareto, Borgo Val di Taro, Bedonia, Berceto, Compiano and Tornolo in the province of Parma, in the Emilia-Romagna region and in the municipalities of Pontremoli and Zeri in the province of Massa-Carrara, in the Tuscany region. Try it fresh in season but also dried and in oil, all year round, in the many restaurants and retailers in the area.
Black pork cured meats
Since the 90s several farmers of Parma have implemented a project for the recovery and repopulation of the black pig, present in Parma since ancient times, which can be raised outdoors and fed with natural products: the result of this project is all in the delicacy of the meat that allow the production of high quality cold cuts: from hams to culatelli, from fiocchetti to salami, pancette, cotechini and strolghini. In the lower Val Taro there are artisan breeders and butchers who maintain these gastronomic excellences.
The truffle of Bedonia
Autumn brings to the table incredible flavors, fruits and dishes with an extraordinary taste such as the Black Truffle of Valceno, a precious “diamond” of our territory. It is an underground mushroom that lives in symbiosis with the surrounding forest from which it draws its unmistakable aroma and scent. The Black Truffle of Valceno represents a gastronomic excellence of our Apennine territory, an exclusive, organic and precious product able to enrich the dishes in our typical local cuisine giving it a unique flavor … a taste of the Apennines.
The spongata of Berceto
The spongata is the typical Christmas cake of Bercetese. Originally consumed by pilgrims crossing the Via Francigena, it owes its shape to the traditional walnut wood mold carved by the carpenter of the village. The original recipe of this dessert, crunchy outside but with a soft and spicy filling, requires several months of processing. The main ingredients of the filling are: walnuts, almonds, pine nuts, raisins, candied fruit and the equally typical Berceto mustard!
