The porcini mushroom that grows in Alta Valtaro is a natural product of superior quality. Awarded PGI (Protected Geographical Indication) since 1993 and protected by the homonymous Consortium, it grows in the coppice woods of Val Taro.

Its botanical name, known to all, BOLETUS EDULIS, progenitor of the Edules Group (Genus BOLETUS sect. BOLETUS). The porcini mushrooms harvested in the most propitious season, late summer and autumn, dried or used fresh, become part of all the traditional mountain menus.

Although the inhabitants of the valley are very jealous of their Porcino, the scent of the Borgotarese mushroom has crossed the borders: today one of the most famous and appreciated typical products of Parma.

From appetizer to second course, famous chefs have ventured into interpreting Porcino throughout the meal, with exquisite variations of themes dear to mountain tradition.

In oil, in a pan, grilled, raw in thin slices, face to face with flakes of Parmigiano-Reggiano and then in the sauce of tagliatelle, with tortelli and potato gnocchi.

Website:
www.fungodiborgotaro.com