Description
The Fungo di Borgotaro PGI refers to fresh and dried porcini mushrooms originating from the spontaneous growth (in woods) of the following species: Boletus aestivalis, Boletus pinophilus, Boletus aereus and Boletus edulis.
Production Area
The production area of Fungo di Borgotaro PGI is within the territory of the municipalities of Albareto, Borgo Val di Taro, Bedonia, Berceto, Compiano and Tornolo in the Province of Parma, in the Emilia Romagna region, and in the municipalities of Pontremoli and Zeri in the Province of Massa-Carrara, in the Tuscany region.
Production Method
Fungo di Borgotaro PGI is easy to spot and is quite different from other local products. It is not “cultivated” in the classic sense of the word. The woods where the mushrooms grow may be “treated” in the following ways: pruning away saplings and the oldest suckers in coppiced woodland and successive cuts in the high woodland areas. The mushrooms must be picked between late spring and late autumn, depending on the variety: the Boletus aestivalis species arrives at the end of spring, and in hotter weather they can be found right through to autumn; the Boletus aereus, on the other hand, is harvested in the hotter periods and Boletus pinophilus between spring and late autumn; Boletus edulis is only harvested in autumn.
Appearance and Flavour
Fungo di Borgotaro PGI has a rounded and fleshy body, with a pleasant mushroom smell and aromatic flavour. The cap varies in colour: Boletus aestivalis - dark red to brown; Boletus pinophilus - brownish garnet- wine red; Boletus aereus - coppery-bronze; Boletus edulis - creamy white to chestnut-brown and blackish brown. The diameter of the cap can range from 20 to 30 cm.
History
Fungo di Borgotaro PGI was first documented in the Istoria di Borgo Val di Taro by Alberto Clemente Cassio (1669-1760). Its cultivation was recorded in the Topographical Dictionary of the Duchy of Parma, Piacenza and Guastalla, by Lorenzo Molosi (Parma, 1832-1834); in the entry dedicated to the area of Albareto, the author cites the flourishing production of mushrooms. The sale of Funghi di Borgotaro developed further during the XIX century, giving rise to various attempts to rationalize the market; furthermore, in 1964, the first reserves in Italy for picking mushrooms were established, in order to prevent over-exploitation.
Gastronomy
Fungo di Borgotaro PGI is best consumed immediately after picking. It can, however, be kept for a few days in the lower part of the fridge or in a cool place. When keeping them for a longer period of time, they can be dried, without washing, by cleaning the outside, slicing them and letting them dry for a few days on a net in the sun. Alternatively, the mushrooms can also be frozen fresh or after cooking. They are an ideal ingredient for many dishes, in oil, sliced and cooked with onions and parsley, grilled, sliced raw with shavings of Parmigiano-Reggiano PDO cheese.
Marketing
The product is marketed as Fungo di Borgotaro PGI, fresh or dried, in the four species: Boletus aestivalis or Red; Boletus pinophilus or Dark; Boletus aereus or Magnan; and Boletus edulis or Fungo del Freddo. They are sold from late spring to autumn, in sealed boxes or recipients.
Distinctive Features
The centuries-old silviculture carried out in the production area of the Fungo di Borgotaro PGI, the only mushroom in Europe with a quality mark and the only fruit and vegetable product that is not cultivated, has a positive influence on its growth, contributing to its organoleptic characteristics and high quality, and distinguishing it from other mushrooms.