A delicious and simple way to enjoy the goodness of fresh porcini mushrooms!
Food History
In the area surrounding Borgotaro and in the Appenine Mountains outside of Parma, people have been eating Boletus edulis, Latin for mushroom, for centuries. In a document written by Alberto Cassio Clement (1669-1760), the author describes: “… the land of these mountains gives birth… in autumn to odorless mushrooms… [that] are advantageous for women , who collect and sell them, seasoned with salt, to be exported to other countries.”
Today the harvest and sale of Porcini mushrooms is regulated by the Consortium of Porcini Mushrooms of Borgotaro, where mushroom lovers can pay a visit to the “Road of Porcini Mushrooms,” a path leading to the discovery of the best local food products.
Porcinis are preserved in various ways – dried, in oil, or frozen – and can be used in many recipes, from appetizers to main courses. Famous chefs have attempted to use the porcinis throughout the meal, creating interesting new comminations and flavors.
Some of the best ways to serve them are conserved in olive oil, grilled, served raw in thin slices with shaved Parmesan cheese, as a sauce for tagliatelle or on top of potato gnocchi.
See on academiabarilla.com
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