The Porcini Mushroom, prince of the woodlands, the most treasured of our production. Worked whole, diced, cut into thin layers, for every gastronomical requirement, it never loses its organoleptic qualities.
Porcino is a common name for some mushroom types, such as Boletus often attributed as a product name to four types of mushrooms deriving from Boletus Edulis and having similar morphological and organoleptic characteristics.
Produced in oak and chestnut wood plains and in beech and fir woods of the mountainous area, they usually start growing between May and June and are visible in the woods in early August even though they are at their peak between September and October.
There are four codified species by the current mycology studies which experts are able to identify at first sight on seeing their diverse external characteristics:
Boletus edulis, Bulliard: Fries • Boletus aereus, Bulliard: Fries • Boletus aestivalis • Boletus pinophilus
Characteristics:
- Cap
Hemispherical when young, wide, fleshy with edges closed in on the stem then flat with raised lobes.
Firstly the flesh is firm, then soft and white. - Dimensions
Width 50-250 (350) mm, thickness 30-70 (100) mm. - Hymenium
Long tubules, small pores. When young they are white, then yellow followed by a olive green colour. - Colour
Brownish and olive green colour. - Stem
Robust and fleshy, stocky at first, becoming slender, often enlarged at the base. White to beige colour. With a more or less extended lattice, at first clear, then tending to assume the colour tone of the cap. - Edibility
Excellent.
OUR RANGE:
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Fresh Porcini Mushrooms (only available in certain periods)