In the woods located along the Apennine woods, which
fall in the towns of Albareto, Borgotaro and Pontremoli,
mushroom gathering is a custom passed down through many
centuries. Borgotaro mushroom, by tradition and local
commerce, is meant as the 4 species of porcini mushrooms:
“boletus edulis”, “boletus aereus”, "boletus aestivalis”
and “boletus pinicola”. It is still today characterized
by a fragrant aroma and a clean scent, not spicy, and
free of inferences of hay, licorice or fresh wood,
characteristics of quality and merit that differentiate
it from similar productions from other areas.
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The Porcino of Borgotaro is a natural product of
superior quality. Distinguished by the I.G.P.
(Indicazione Geografica Protetta - Protected Geographic
Indication) since 1993 and protected by a committee of
the same name, it grows in copse woods of Val Taro. Its
botanic name, known by all, is BOLETUS EDULIS,
progenitor of the Edules Group (Genus BOLETUS sec.
BOLETUS). Porcini mushrooms are gathered in the most
suitable season, the end of summer - autumn, is dried or
used fresh, and plays a part of all traditional mountain
menus. Despite the fact that valley-dwellers are very
jealous of their Porcino, the aroma of the Borgotarese
mushroom has crossed the borders: today it is one of
Parma's most famous and appreciated typical products.
