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Fungo di Borgotaro PGI Link to product report The extension of the woods around the district of Borgotaro, in the Parma Apennine hills, has allowed the development of a spontaneous and very characteristic product: the mushroom of the Boletus species, which has ah intense and delicate aroma such as to distinguish it from other porcini mushrooms of the area. The first historic data of the Borgotaro porcini dates back to 1700, but their economic importance flourished in 1800, with the creation of the first industries and commercialisation and the contemporary development of exportation, especially towards Great Britain where the Fungo di Borgotaro has been introduced thanks to the emigrants. How it is consumed Mushrooms are delicious when raw or cooked in barbecue style, or cut in pieces and baked in an oven, cooked in a saucepan, dried, with rice, pasta and pizza, meat or vegetables, in oil or in vinegar: a true vegetable which blends well with a number of different dishes in the regional Italian cuisine.
How it is conserved Mushrooms should be consumed as soon as they are picked up in order to taste their true taste and aroma, but they can also be preserved for a couple of days in a cool cellar and in a refrigerator. To dry them they must not be washed, but only cleaned from the impurities, cut in slices and exposed on a grill or on a wooden table in the sun for some days. If they have to be freezed, they must not be raw since they would loose a lot of water and become too soft and not appetizing at all.
How it is produced The atmospherical conditions of the woods were the Fungo is produced must be the traditional ones of the area. The production depends mostly on the climatic conditions, however usually the best period to pick up mushrooms is the end of August through September and October, bur in some years the production starts already in the end of May and carries on till the beginning of July. The carpus must have a diameter of 2cm. Their conservation must take place in wooden containers, at a temperature not less than 0°C. Product report
| Categories | This vegetable grows in the woods with broadleaf trees (beech trees, chestnut trees, turkey oak trees, hornbeam, poplar trees) and coniferous trees (white and red fir trees, pine trees) |
| Description | The Fungo di Borgotaro has a whitish-brownish colour to a reddish-brown, a very pleasant smell and a soft consistency when compared to other porcini mushrooms |
| Characteristics | The Fungo di Borgotaro has a delicate and pleasant taste |
| Production zone | The area of production extends to the districts of Borgotaro and Albereto in the province of Parma and the Comune of Pontremoli in the province of Massa Carrara |
| Present on market | Autumn |
| Normative references | European registration with Council regulation (CE) n. 1107/96 issued on GUCE L 148/96, 21st June 1996; national recognition with DM 2nd December 1993on GURI n. 302, 27th December 1993 |
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